European Bakery Innovation Centre

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Portfolio Seminars harvest transition seminar 2012 harvest transition seminar 2013 bakery enzymes bakery enzymes harvest seminar 2015 harvest and ancient grains seminar ebic harvest and ancient grains seminar harvest seminar 2015 ebic congress - sustainable and healthy future of the bakery ebic congress - sustainable and healthy future of the bakery Workshops baking for non-bakers workshop german products workshop: world products workshop german products Rental facilities application centre customer centre hospitality centre Market research application tests consumer panel concept development Toolkits flour protein quality kit News EBIC launches Flour Protein Quality Kit Masterclass French Products Salt Symposium Harvest Seminar 2011 Workshop Dough retardation New EBIC website Five years of European bakery innovation on Dutch soil EBIC organises seminar wholegrain bread Win an iPad 2! Invitation Havest Transition Seminar 2011 Wholegrain: full of nutrition Still some places available for the seminar Wholegrain: full of nutrition Winners of iPad 2 announced EBIC has released the first results of the new harvest Heerlijk & Heerlijk Workshop Weihnachtsstollen Bread does not cause bloating, claims study EBIC LinkedIn has 300 members! Why is bread Britain's most wasted food? Salt reduction without the loss of taste Dietary magnesium may lower risk of death from heart disease EBIC launches Netwerk Brood Reduce acrylamide Workshop: Salt Reduction Easily measure flour protein quality EBIC LinkedIn EBIC helps entrepreneur develop high protein bread ‘Netwerk Brood’ has 100 members! Harvest Transition Seminar 2012 EBIC helps to develop high protein bread Workshop: Salt Reduction Are you ready to eat seaweed? Overview of EBIC Harvest Transition Seminar 2012 Bread with seaweed and algae New: Raw material file Overview seminar harvest transition Protein enriched 'Carezzo' launched Scientists unravel wheat genome Get comfortable with 'My EBIC' EBIC LinkedIn has 500 members! EBIC launches ‘My EBIC’ EBIC LinkedIn has 500 members! Peter Weegels Cross modal interaction multi cereal Wil van Gils in board bakery museum My EBIC account Minister Kamp enthusiastic about Carezzo Wil van Gils in board bakery museum Beko and EBIC flour comparison Opening new EBIC location in Hungary What EBIC has to offer Bakery enzymes Rapeseed oil New EBIC location in Hungary Beko and EBIC flour comparison The Cereals & Europe conference Looking back on 'Bakery Enzymes' Harvest Transition Seminar 2013 What are dietary fibres? Safe use of sourdough Consuming no bread is unhealthy Review Harvest Transition seminar Invitation safe use of sourdough Salt reduction in bread exceeds other products Wageningen University Professor: salt reduction takes too long Researchers assess whether wheat make us fat and sick ‘Gluten Free diet can harm your health’ LinkedIn EBIC My EBIC account The bakery process of the future Protein enriched bread in Hospital ‘Gelderse Vallei’ EBIC harvest and ancient grains seminar Fibre rich bakery Bread biggest source of salt EBIC LinkedIn 1.000 members! Fighting Food Myths: Whole Grains Companyfilm EBIC Review harvest and ancient grains seminar 2014 Getting used to less salt Eat better with extra protein Harvest, Clean Label and biological bakery products Seminar 2015 More whole grains associated with lower mortality Labelling micronutrients in bakery products Project Broodzonde - bread waste Damn Food Waste Event Rotterdam Award for exergy analysis method Innovation project - food waste The global issue of wheat and gluten avoidance Fear of E-numbers not necessary EBIC VR tour Reprocessing return bread into ingredients for cookies EBIC shares knowledge around the world "It’s OK to Eat Sliced Bread", Says New Study Files Salt reduction research into the (im)possibilities of saltreduction salt reduction in bread 'improving in australia' tno offers bakery sector the license fee for dietary fiber reuteran interview prof. g. smit het belang van zout voor de smaak - prof. g. smit, unilever en wageningen universiteit interview g. jongerius ik kies bewust - dhr. g. jongerius, ambachtelijke bakker interview v. klostermann, voedingscentrum gezond brood: communicatie naar consumenten - ir. v. klostermann, voedingscentrum interview prof. dr. ir. f.j. kok zout en gezondheid - prof. dr. ir. f.j. kok, wageningen universiteit opzouten! naar een verlaging van de zoutconsumptie in nederland sterke geur van voedsel kan laag zoutgehalte maskeren voedingsindustrie start met zoutreductie fnli: 12 procent zoutreductie in 2010 salt reduction benefits may go beyond blood pressure: study kinderen krijgen te veel zout binnen zoutreductie in de passie (dutch) unilever stelt doel zoutreductie (dutch) belgische voedingssector sluit convenant voor vermindering zout (dutch) denmark's excessive salt intakes turns focus on food industry fsa publiceert nieuwe zouttargets (dutch) bakers wary over salt reduction technical feasibility uk unveils new salt reduction targets 'consument pikt zoutreductie niet' (dutch) 'levensmiddelenindustrie kan meer doen aan zoutreductie' nicole schabbink op tv over zoutreductie (video) zoutreductie tot 1% heeft geen invloed op broodkwaliteit 'zoutreductie biedt kansen' grote verschillen zoutgehaltes in dezelfde productsoort consumentenbond lovend over zoutreductie bakkerij bakkers fel tegen eu-plan lager zoutgehalte de keerzijde van zoutreductie (dutch) doden door te veel zoutinname (dutch) nutricia opent aanval op gezond imago brood (dutch) rin van der molen: de maat is vol` (dutch) brood bevat als enige minder zout (dutch) zout in voeding kan kwart lager (dutch) ook portugal wil zout in brood reduceren zoutreductie spaart vele myocardinfarcten, cva’s en dollars consumentenbond vindt voeding nog steeds te zout (dutch) minder zout eten, zo doe je dat! ‒ 5 tips we eten meer zout dan we denken consument onderschat eigen zoutconsumptie minder zout in voeding zoutloos producten meer smaak door niet-homogene distributie suiker of zout goede prestaties koek- en banketindustrie bij zoutvermindering zoutverlaging nog niet op 12% artikel uit journal of human nutrition and dietetics world of food ingredients nov 2009 eusalt position lower-salt bread demand prompts wheat research (engels) fsa introduces salt calculator for craft bakers (engels) tsos to test salt levels in craft bakery breads nog steeds te veel zout in voedsel levensmiddelenindustrie vermindert toegevoegd zout in voeding met 10% dossier zout van het evmi minder zout, zelfde smaak rapportage actieplan zout in levensmiddelen fase 1 nbc test ‘nieuw zout’ nederlanders grote zoutekauwen consument went snel aan minder zout bloeddruk omlaag met ‘goed zout' lager zoutpercentage in brood zonder verlies van smaak, deegeigenschappen of functionaliteit wur: kaliumzout verlaagt bloeddruk significant fnli zichtboek zoutreductie 2010 harde afspraken zoutreductie 20 keer effectiever dan voedingsadviezen zout schrappen kan één op vijf hartziekten voorkomen zout op de kaart call for mandatory salt curbs (engels) nbc breidt productbeoordeling uit verplichte zoutreductie werkt het best tno voeding: het minderen van zout in voedingsmiddelen laat zout staan voor gezonde nieren onderzoek naar (on)mogelijkheden zoutreductie fnli response to article on salt in nrc (dutch) industry works to salt reduction (dutch) studies prompt interest in seaweed as salt replacer 'overheid moet zoutreductie verplichten' (dutch) minder zout graag! (dutch) mening gevraagd over zoutreductie (dutch) kamervragen over zoutreductie (dutch) hoe denkt minister schippers over zoutreductie? (dutch) het convenant en de wet maximum zoutgehalte? (dutch) antwoorden op kamervragen over zoutbeperking in voedsel (dutch) nog steeds hoog zoutgehalte in bewerkte producten (dutch) aroma's influence salt-sensation (dutch) consumer acceptance of saltreduction in food (dutch) smell of salt reduces salt intake (dutch) salt reduction in bread and other food do not reduce salt blindly 'german bread on unesco-list' (dutch) roundtable discussions on salt reduction (dutch) harvard researchers dispute the study of salt (dutch) "salt is good" less salt, good structure (dutch) less salty food is not always healthier (dutch) 'critical limit salt reduction in bread rolls with 1.35% is reached' (dutch) platform should improve product composition (dutch) Fatty acids dierlijke en industriële transvetzuren: is er verschil? vet- en vetzuursamenstelling van industrieel bereide levensmiddelen" nebafa plan van aanpak vetzuursamenstelling bakkerijgrondstoffen plan van aanpak van nbov t.b.v. taskforce verantwoorde vetzuursamenstelling aanbevelingen gezondheidsraad wat zijn transvetzuren? interessante links m.b.t. vetten vetzuursamenstelling zeker zo belangrijk als hoeveelheid vet online zichtboek verantwoorde voeding verbeter het vet in uw producten de zócijs - het nieuwe verantwoorde saucijzenbroodje! vet in de bakkerij - ellen ijspeert lekkere bakkerijproducten, verantwoord vet. het kan! mogelijkheden voor minder verzadigd vet in korst- en gistdeegproducten fnli zichtboek vetzuursamenstelling 2010 nvwa: vet van bakkerijproducten kan gezonder ambachtelijk product vetter task force verantwoorde vetzuursamenstelling haalt de gestelde doelen publicatie 'essential fats for future health' verschenen professor muskiet over "verzadigde vetten en gezondheid" (dutch) future british health policy: healthy living is being healthy should saturated fats be demonised? hoge opname van transvetzuren in voeding vergroot kans op depressie (dutch) government publishes paper health policy 2011 (dutch) positive opinion of efsa on health claims... (english / dutch) denmark increases tax on saturated fat in foods (dutch) dutch people eat unhealthy - rivm suggests fat tax (dutch) fnli partially satisfied with foodconsumption (dutch) dutch people eat too less fruit, vegetables, fish and fiber (dutch) vws thinks for norms for more healthy products (dutch) fnli book presented (Reprocessing) breadwaste trials prove efficacy of bread waste reducer, says supplier (engels) premier foods and wrap team up to tackle bread waste (engels) minder afval in brood en banketbakkerijen kan echt stopping bread waste (engels) reprocessing of bread japanese research group generates hydrogen from bread waste (engels) the bread we waste (engels) afvalbrood in supermarkt bijna verleden tijd (dutch) calls for processors to publish annual food waste figures quality and innovation duurzaamheid in de voedingsmiddelenketen united biscuits hitting zero-waste targets why do consumers throw bread and cakes away? significant support for the project to increase food waste value (dutch) tv broadcast sonextra sustain (dutch) demonstration-plant project to use waste from the bakery industry consumers waste 800.000 tonnes of food each year amount of food waste increased with 68% in the netherlands food waste is growing in the netherlands less bread waste by working together save food: food waste in numbers Sustainable palm oil informal gathering monkey business about sustainable palm (dutch) five or six easy steps to begin trading or using sustainable palm oil handy checklist about the purchase of sustainable palmoil vette feiten over duurzame palmolie roundtable on sustainable palm oil greenpalm certificates task force voor duurzame palmolie palmolie: also your monkey business! hoe te beginnen met duurzame palmolie - bron www.rspo.eu vraagbaak duurzame pamolie van mvo onderzoek naar impact van palmolieplantages op de biodiversiteit en ecosystemen (dutch) 'palm oil: sustainable sourcing' seminar ‘sustainable sourcing: soy & palm oil’ (dutch) sustainable palm oil widely available (dutch) 'netherlands is international accelerator for sustainable oils and fats' (dutch) review seminar: sustainable sourcing soy & palm oil great interest in seminar sustainable sourcing soy and palm oil members of the task force on sustainable palm oil have started (dutch) 5 millionth tonne of sustainable palm oil is produced (dutch) product board mvo calls for abolition of eu duty on sustainable palm oil (dutch) sustainable sourcing in food: palm oil using sustainable oil? (dutch) 21% of the palmoil in the netherlands is sustainable (dutch) the dutch taskforce commitment for sustainable palm oil visits southeast asia first annual report of belgian alliance on sustainable palm oil Fibres study shows grain-based dietary fiber linked to decrease in deaths granen bieden garantie op lang leven (dutch) whole grain definition according to healthgrain vezelrijke voeding verlengt leven (dutch) chinese nutrition society to encourage consumers... fiber helps to reduce cholesterol and prevent colon cancer the higher your intake of fiber, the lower your risk of death witbrood blue band bevat weinig vezels (dutch) wat moet u eten om lang en gezond te leven? voedingsvezels! (dutch) dietary fiber from grains may reduce risks of death dietary fiber facts bread healthier than expected (dutch) dietary fiber has some surprising benefits dietary fibers - technical & nutritional functionality significant support for the project to increase food waste value (dutch) white bread 'source of fiber' by new analysis (dutch) vws thinks for norms for more healthy products (dutch) childhood diet lower in fat and higher in fiber may lower risk for chronic disease in adulthood dietary fiber, especially whole grains, may reduce the risk of colorectal cancer fnli book presented whole grain’s nutritional advantages researchers call for a spread of high-fiber throughout the day dutch people appreciates wholemeal bread as a healthy breakfastproduct (dutch) whole-wheat underestimated in the netherlands the real bread campaign slams uk industrial loaf sector ‘dietary fibres seems to reduce appetite’ what does the labelling around fibre look like? danes eat significantly more wholegrain fibre rich bakery fighting food myths: whole grains more whole grains associated with lower mortality, especially cardiovascular what are the health benefits? updated definition of whole grains by eufic bread makers could still target health-focused consumers despite carb fears: mintel Acrylamide more acrylamide in knäckebröd eu (dutch) fooddrinkeurope updates industry-wide toolbox to help mitigate acrylamide acrylamide in new zealand food and updated exposure assessment reduce acrylamide update of acrylamide monitoring extract green tea/coffee reduces acrylamide Proteins ebic helps to develop high protein bread enriched, even-tastier bread elderly eat better with protein-rich yoghurt and bread carezzo wins accenture innovation award 2015 - fair food wheat protein better than whey protein for elderly muscle maintenance battling malnutrition in elderly care: study sets out economic arguments for oral supplementation Raw materials gluten grains - spelt milk and milk derivatives malt palm oil what is flour? legumes allergens and labelling sourdough rapeseed oil e-numbers wholemeal bread what is salt? what are dietary fibres? effective use of raw materials EBIC research effect of colour on taste and health perception Sourdough what makes sourdough any more "real" than other breads? sourdough improves quality of par-baked frozen breads sourdough breadmaking cuts gluten content in baked goods Gluten Free ‘gluten free diet can harm your health’ About EBIC companyfilm ebic newsletter photo impression linkedin protein quality cancellation policy

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