Summary

This informative article covers key developments in food technology and quality assurance, primarily focusing on Anton Paar's quality and consistency webinar in 2026. The content highlights that texture is no longer merely a secondary characteristic of bakery products but a central element in 2026 choices. CIBUS TEC presents its Texture Analyser TA.XTplusC to demonstrate how texture innovation drives food innovation in the bakery sector. The article emphasizes the rise of robotics in food processing, noting that high-speed, safe, and quality standards require more advanced machinery. Additionally, it discusses the importance of Hygienic Design principles for contact-based food processes and explores how biochemical and sensory analysis of fresh herbs like lettuce can promote functional foods. A major focus is also on the CIBUS TEC Forum in 2026, organized by Koeln Messe and Fiera, which brings scientific and industrial leaders to Parma to address global food chain challenges and the future of food technology. Finally, it touches upon the growing importance of natural ingredients and the need for fresh herbs in culinary innovation.

Title

HOME - The food industry portal

Description

HOME - The food industry portal

Keywords

food, beverage, texture, primo, piano, post, focus, bakery, climate, control, come, forte, tech, trend, meters, analyser

NS Lookup

A 89.46.107.221

Dates

Created 2026-04-14

Updated 2026-04-15

Summarized 2026-04-16