Bühler invites for second Virtual World
Bühler is holding its second Virtual World inviting food, feed, and mobility industry players to move from crisis management to an optimistic mindset, building a better future.
Co-located industry trade show to be hosted in November 2021
IFAT Africa, analytica Lab Africa and food & drink technology (fdt) Africa set for November 2021
iHalalExpo 2020
The first virtual International Halal Expo setting standards for the New Normal in the Global Islamic Economy.
Col’Cacchio Launches new ‘Heat & Eat’ gourmet pizza range via Buyfresh.co.za
Col’Cacchio have just launched their new ‘Heat & Eat’ gourmet pizza range currently available on Buyfresh.co.za. You can now enjoy a delicious thin-based pizza prepared by SA’s favourite Italian inspired restaurant, from the comfort of your home.
Glycemic Index Foundation SA turning 21.
We will be turning 21 years old this year! Yes, the Glycemic Index Foundation SA was established in 1999. Because we are reaching this milestone, and we say this with great thankfulness, we thought it good to update the set of endorsement logos.
An Ingredient in Future Lubricants – Waste Frying Fat
Some types of waste can be used to produce lubricants. This introduces a new approach that can save on costs and the environment, and could be the key to smarter production.
SASKO Greek Almond Biscuits
Greek Almond Biscuits
ASB names four to Baking Hall of Fame
The American Society of Baking (A.S.B.) will induct four industry leaders into the Baking Hall of Fame on Feb. 27, 2017, with special ceremonies during BakingTech 2017 to be held in Chicago. They and their affiliated organizations are:
• Albert L. (Bud) Cason, Bud’s Best Cookies, Birmingham, Ala.
• Murray and Marvin Lender, Lender’s Bagel Bakery, New Haven, Conn.
• Joseph (Joe) Schwebel, Schwebel Baking Co., Youngstown, Ohio
Since its launch in 2006, the Baking Hall of Fame will have enshrined 76 individuals with the 2017 class. They come from all walks of life in the baking industry — from bakeries, allied equipment and ingredient suppliers, schools, service organizations and publishers. Their accomplishments can be read at www.asbe.org/hall-of-fame/baking-hall-fame-inductees-year.
