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The Research, Development & Innovation (RDI) Center at Stratas Foods in Memphis, Tennessee, houses state-of-the-art shortening and oil labs, as well as a versatile pilot plant facility.
Lesaffre Yeast Corporation diversifies its portfolio with the acquisition of Delavau Food Partners. This acquisition brings in new ingredients and expertise in maintaining freshness and fortifying baked goods with nutrition. Learn about the benefits of natural mold inhibitors and how Lesaffre’s expertise in fermentation can help extend the shelf life of baked goods.
Lesaffre Yeast Corp and Red Star Yeast celebrates the idea of bringing bakers together and providing industry-leading yeast and ingredients, its philosophy since day one.
The Baker’s Lab facility helps Erika Record foster a long-term partnership with bakers who are looking for production solutions from a partner they can trust.
Advances in robotic software combined with new gripping technology have made pick-and-place machines attractive options for miniature products not going through a vertical form/fill/seal machine.
The Bloemhof POCO Model 670 Countertop Dough Moulder, built and sold exclusively by Oliver, degasses, folds, seals, and forms finished ready-to-bake bread product in seconds.
Image courtesy of US Foods
