FDBusiness.com

MOLDA launches Florentine Mix with low melting point at Fi Europe

 Breaking News
  • Sweets and Snacks New Product Development Thrives on Adventure and Bite-size Trends With one in four global consumers increasing their consumption of confectionery over the past year (Innova Market Insights Consumer Survey, 2018) because “there is more variety & novelty available,” the food industry is responding. New data from Innova Market Insights finds a 15 percent average annual growth in global confectionery launches with a “discovery” claim [...]...
  • 80,000 Tonnes of Skimmed Milk Powder Sold in Biggest Tender A total of 80,424.05 tonnes of the skimmed milk powder bought into public stock by the European Commission since 2015 were sold in the latest tender sale, bringing the remaining stock to around 22,000 tonnes out of the original 380,000 tonnes, stockpiled since the crisis that hit the dairy sector in 2015. In effect, almost [...]...
  • Müller Rolls Out ‘Stealth’ Milk Caps Müller, Britain’s leading producer of branded and private label fresh milk, cream, butter and ingredients, is rolling out a new lightweight recyclable milk cap, which uses 13% less plastic material. The innovative solution allows the business to remove 300 tonnes of plastic every year, the equivalent weight of 231 million ‘stealth’ milk caps. The dairy company has [...]...
  • Greene King Announces New Chief Executive The board of Greene King has announced that Nick Mackenzie will join the board on 1st May 2019 as chief executive in succession to Rooney Anand. Nick Mackenzie will be joining from Merlin Entertainments where, as a member of the executive committee, he is responsible for the Midway portfolio of attractions, which comprises over 100 [...]...
  • Irish Grocery Market Hits Festive Record as Retailers Cash in on Christmas The Irish grocery market grew by an impressive 3.0% over the 12 weeks to 30 December, ensuring a record festive period for retailers. The latest Kantar Worldpanel data shows value sales reached €995 million in the month of December – the highest monthly total ever recorded in the Irish grocery market. This was driven by [...]...

MOLDA launches Florentine Mix with low melting point at Fi Europe

November 10
12:06 2011

Dahlenburg/Germany, October 4th, 2011 – The MOLDA AG, one of
the worldwide leading companies in the production and marketing
of dried food, will launch a real fair-highlight for the bakeryindustry:
Florentine Mix with low melting point. Additionally,
MOLDA has developed Aventia, an oat extract to produce lactose
free products. Both new products can be seen at the Fi Europe in
Paris at booth No. 2F77 from November 29th till December 2nd.
Florentine Mix with low melting point
Florentine mixes made by MOLDA are established and well known
in the industry. At the Fi E MOLDA will extend the successful line
and add their new Florentine Mix with low melting point. The new
mix enables manufacturers of Florentine products to bake the
product on a low temperature and therefore offers new
possibilities to this traditional product.
Adding fruit granulates or fruit juice powders to Florentine
products is now possible without any problem. Due to the low
baking temperature typical chemical-physical reactions, which
have an impact on colour or taste of the end product, do not
taking place anymore.
New taste variation can also be found. In combination with other
products, such as fruit juice powders, granulates – fruit, caramel
or coffee, malt- or honeypowder – the bakery-industry have the
opportunity to create innovative and flexible Florentine products:
Here only ones imagination is the limit.
Aventia – oat extract
MOLDA has developed a new highlight product – Aventia. The oat
extract allows manufacturers to produce lactose free products.
The dairy alternative will be the perfect fit for consumers,
particularly children, who are suffering from lactose intolerance.
MOLDA’s strong competence in serving the confectionery market,
the aim was to create a well tasting alternative for milk. In order
to produce lactose free products for the confectionery category,
MOLDA has chosen Oat because of its positive attributes:
• very little intrinsic flavour
• healthy and protein rich grain
• its good image in the market
Richard Moraly, Director Sales Division at MOLDA, confirms: “Our
new Florentine Mix with low melting point and the oat extract are
additions to the wide variety our customers expected from us.
MOLDA experts came up with these new convincing product-lines
to create new and exciting tastes and to help consumers with a
healthy food-alternative.”
Alongside with the new products, MOLDA will show a new
granulate-range. Here, the focus lies on a variety of extraordinary
chocolate- and coffee-tastes. Also on the Fi E-booth, MOLDA
presents a wide range of instant smoothies, and to better serve
the Bakery industry sour dough as a part of the 2012-portfolio.
MOLDA representatives welcome visitors at booth No. 2F77 to
discuss topics new dried food trends.
About MOLDA AG:
MOLDA is a worldwide leading company in the production and marketing of dried food-,
non-food and contract drying. With its high expertise and technical know-how in the
field of freeze dried fruits, bakery mixes and a range of food ingredients MOLDA is a
reliable partner for more than 120 years. Currently, we are serving confectionery & ice
cream, bakery, cereals, savoury & dairy and meat producing industries. Our brand image
“nature perfected” reflects the commitment in excellent products. It is a guiding force for
what the industry can expect from MOLDA in the future.
Direct press contact and contact requests
regarding images or for further information is:
Menyesch Public Relations GmbH
Stefan Roth
Kattrepelsbrücke 1
20095 Hamburg
Germany
Tel.: +49 40 3698630
Fax: +49 40 36986310
Email: info@m-pr.de

About Author

colin

colin

Related Articles



Food & Drink Business Conference & Exhibition 2016

Upcoming Events

  • June 18, 2019Multimodal 2019
AEC v1.0.4

find food jobs

The Magazine

F&D Business Preferred Suppliers

New Subscriber

Subscribe Here



Advertisements