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Health concerns over cereals and our daily bread
Collaboration with Wageningen University & Research
Facts and myths about mineral oils
Why do we use bread improvers?
Facts and misconceptions about nutritional values and health
Reduction of the presence of acrylamide in food
EBIC ready for the future
Review EBIC congress: Sustainable & healthy future of the bakery
"It’s OK to Eat Sliced Bread", Says New Study
EBIC shares knowledge around the world
Reprocessing return bread into ingredients for cookies
EBIC VR tour
Fear of E-numbers not necessary
The global issue of wheat and gluten avoidance
Innovation project - food waste
Award for exergy analysis method
Damn Food Waste Event Rotterdam
Project Broodzonde - bread waste
Labelling micronutrients in bakery products
Review harvest and ancient grains seminar 2014
EBIC LinkedIn 1.000 members!
Protein enriched bread in Hospital ‘Gelderse Vallei’
Researchers assess whether wheat make us fat and sick
Wageningen University Professor: salt reduction takes too long
Review Harvest Transition seminar
Consuming no bread is unhealthy
Looking back on 'Bakery Enzymes'
The Cereals & Europe conference
Opening new EBIC location in Hungary
Beko and EBIC flour comparison
Wil van Gils in board bakery museum
Minister Kamp enthusiastic about Carezzo
EBIC launches ‘My EBIC’
EBIC LinkedIn has 500 members!
Scientists unravel wheat genome
Overview of EBIC Harvest Transition Seminar 2012
Are you ready to eat seaweed?
‘Netwerk Brood’ has 100 members!
EBIC helps entrepreneur develop high protein bread
EBIC launches Netwerk Brood
Dietary magnesium may lower risk of death from heart disease
Why is bread Britain's most wasted food?
EBIC LinkedIn has 300 members!
Bread does not cause bloating, claims study
Heerlijk & Heerlijk Workshop Weihnachtsstollen
EBIC has released the first results of the new harvest
Winners of iPad 2 announced
Still some places available for the seminar Wholegrain: full of nutrition
Wholegrain: full of nutrition
Invitation Havest Transition Seminar 2011
Win an iPad 2!
Five years of European bakery innovation on Dutch soil
EBIC organises seminar wholegrain bread
New EBIC website
Workshop Dough retardation
Harvest Seminar 2011
Masterclass French Products
Salt Symposium
EBIC launches Flour Protein Quality Kit
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