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Carbohydrates and fibres (sugar, starches)
Cereals and bakery preparations
Chocolate and confectionery ingredients
Cultures, enzymes, yeast
Dairy-based ingredients
Emulsifiers, stabilisers, hydrocolloids
Fats & oils
Flavours and colours
Food safety and labelling
Fruit, vegetable, nut ingredients
Health and nutritional ingredients
Meat, fish and savoury ingredients
Preservatives and acidulants
Proteins, non-dairy
Sweeteners (intense, bulk, polyols)
product innovations
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A sustainable future beckons for baking
Want to know what European industrial bakeries see as the top challenges facing their industry? Did you realize that sustainability is seen as one of the key focus areas for bakeries in the future?
This is one of the insightful findings highlighted in the survey carried out by leading baking magazine, European Baker, in conjunction with Novozymes that targeted 800 key decision-makers in the baking industry. We’re now offering you access to the exciting webcast that presented the results exclusively to survey participants.
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