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Das Veripan Bakery Innovation Center (BIC) öffnet seine Türen - Matzingen (Schweiz), 9. November 2024 – Die Schweizer Technologieplattform Veripan hat gestern, am 8. November 2024 in Matzingen ihr Bakery Innovation Center (BIC) eröffnet. Dieses ...
Veripans Bakery Innovation Center (BIC) Opens Its Doors - Matzingen (Switzerland), November 9, 2024 – The Swiss technology platform Veripan opened its Bakery Innovation Center (BIC) yesterday, on the 8th of November 2024 in ...
PANATURA® STARK WHITE - Matzingen, 16.2.2024 Crafted for industrial bakers who seek perfection in every loaf, PANATURA® STARK WHITE is a granulated sourdough with a touch of baker’s yeast, ...
Zero waste, full flavor – the power of upcycling - In a world grappling with increasing environmental concerns, the issue of food waste has emerged as a critical challenge. The magnitude of this problem is ...
PANATURA PURO – the ultimate solution for bread without the use of technical enzymes - In today’s fast-paced society, many commercial bakeries had to turn to the use of technical enzymes to enhance their bread production process. Although technical enzymes ...
IBA 2023 – Ein kleiner Rückblick - München, 29.11.2023 Ende Oktober fand die IBA 2023 in München statt, die Weltleitmesse für Bäckerei, Konditorei und Snacks. Nach einer pandemiebedingten Pause von fünf Jahren ...
IBA 2023 – A brief recap - Munich, November 29th 2023 In late October, IBA 2023 was held in Munich, the world’s premier trade fair for bakery, confectionery, and snacks. After a ...
MEET VERIPAN AT THE IBA MUNICH - The IBA takes place from October 22nd to 26th in Munich. It is regarded as the world’s largest trade fair for bakery, confectionery, and snack ...
PANATURA® FORTE: Our Innovation for Your Bread Enjoyment - In the world of baking, there are some products that prove to be true game-changers in the baking process. One of them is PANATURA® FORTE ...
Low Sodium Baking Powder for Health and Long Shelf-life - We are thrilled to announce our latest innovation: the low sodium and slow-release baking powder VERIBAKE CA19 that can revolutionize chilled retail pizza doughs. Our ...
Happy 30th Birthday VERIPAN! - On December 21, 2022 we celebrated 30-year anniversary of VERIPAN. In 1825 my ancestors founded in Westzaan one of the first chocolate factories in the ...
Herzlichen Glückwunsch VERIPAN! - Am 21. Dezember 2022 feierten wir das 30-jährige Bestehen von VERIPAN. Im Jahr 1825 gründeten meine Vorfahren in Westzaan eine der ersten Schokoladenfabriken der Welt. ...
The real GLUTEN alternative NOVAPROT® LEURON - Matzingen 18.11.2021 Swiss technology Platform VERIPAN announces the successful launch of their innovative gluten alternative NOVAPROT® LEURON. From now on millers and bakers can replace ...
Thurgauer Zeitung: Flüssig backt es sich am einfachsten, mit innovativem Teig einer Firma aus Matzingen - Innovation gegen Lebensmittelverschwendung. Ein Flüssigvorteig der Matzinger Firma Veripan vereinfacht das Brotbacken daheim. Ein Artikel von Claudia Koch in der Thurgauer Zeitung vom 30.3.2020 ...
Thank you – Dankeschön! - Merry Christmas and an innovative New Year! Frohe Weihnachten und ein innovative Neues Jahr! It has snowed right up in the mountains. And even in ...
LIQUID CAKE ® BANANA BREAD - Banana bread made by VERIPAN - delicious and Swiss quality.
Launch of breakthrough healthy flatbreads with low GI - Australia-listed Holista Colltech and Malaysia-listed Kawan Food Berhad to develop a range of low-GI range flatbreads for Malaysia and international markets. The healthy low-GI roti canai to be available during second quarter 2019 
Gluten-free bakery products – VERIPAN made stunning breakthrough - Matzingen, 18.11.2018 VERIPAN announces stunning breakthrough in gluten-free bakery products (GF) with all-purpose flour mix PANAFREE. Finally bakers can use an “all-in-one” solution for their gluten-free ...
Strategic Collaboration between Lallemand Inc. and VERIPAN AG to market fermentation derived solutions - Toronto, 15 July 2018 One of today’s global key trends is the industrial production of artisan-style bakery products. Lallemand ’s knowledge and expertise in aromatic ...
Ciabatta with PANATURA® by Knollmühle is fair hit at BÄKO Spring Fair - The BÄKO Spring Fair – the BÄKO highlight of the year – took place on 15 and 16 April 2018 in Linz / Austria. BÄKO ...
Biopreservative PANATURA® PROTECT major sourdough breakthrough - Matzingen, 18.01.2018 VERIPAN announces major breakthrough in sourdough development with biopreservative PANATURA® PROTECT. For first time in history bakers can use an “all-in-one” solution for ...
PANATURA ® Training Course in Österreich - Knoll Mühle veranstaltet PANATURA Training Course in Linz Im Oktober 2017 führte die Knoll Mühle einen PANATURA® Training Course bei der BÄKO Österreich durch. Die ...
Wie wende ich PANATURA® STARK an? - Wir freuen uns, dass wir unseren Anwendungsfilm von PANATURA STARK präsentieren können und er bereits viel positive Resonanz bekommen hat. In dem folgenden Video zeigen wir ...
Holista CollTech to File Patents for World’s first Low-GI Sugar with All-Natural Ingredients - The ASX-listed Holista CollTech has yet again added a new product to its low-GI suite of products: The world’s first all-natural low-GI sugar. Contrary to ...
First International PANATURA® Training Course - In November 2016 Veripan AG hosted the first international PANATURA® Training Course (PTC) at the prestigious Richemont Craft School in scenic Lucerne, Switzerland. During one ...
Bread has the smallest Carbon Footprint - Did you know that our daily bread has the smallest carbon footprint per 100-kcal intake? Only 50 grams of CO2 per 100-kcal intake of bread are released through the life cycle of the product versus 351g for milk, 440 g for eggs and whopping 787 g for canned and frozen vegetables.
Obesity – Global Threat or Menace - Meiert J. Grootes speaks at the 18th Summit of the Swiss Bakery Industry, 29th – 30th September 2016 in Wädenswil (CH). This year the CDC ...
Food economics will decide war on Diabetes - Dietary habits lead to global obesity By Rajen Manicka and Meiert Grootes Amid rising concerns that dietary habits are leading to a global pandemic of ...
Austrade´s Business and Technology Forum April 21, 2016 in Munich - Austrade, Australien Business and Technology Forum, will take place in Munich The 3rd Australia Business and Technology Forum will bring together key Australian and European ...
Low GI White Bread – “The Holy Grail” - On February 25, 2016 Channel 7, Australia’s biggest TV Channel broadcasted interviews with Prof. Jennie Brand-Miller (University of Sydney), Dr. Rajen Marnickawasagar (Holista Biotech, Perth) ...
LOW GI BREAD FEATURING ON TODAY TONIGHT ON CHANNEL 7 AT 6:30PM - Holista CollTech Limited (“HCT”), is pleased to announce that Dr. Rajen Manicka and Meiert Grootes will be featured on “Today Tonight” on Australia’s biggest TV ...
ASX ANNOUNCEMENT February 16, 2016 - Meiert J. Grootes, European bakery veteran and major shareholder of Swiss Panadoro Group to acquire up to 10% stake in ASX-listed Holista Colltech Limited. Mr. ...
BLOOMBERG INTERVIEW - Dr. Rajen Marnicka, Chairman of Holista and Mr. Meiert J. Grootes, Chairman of Veripan had an exclusive interview with Bloomberg Singapore Dr. Rajen Marnicka, Chairman ...
THE SUCCESSFUL DEVELOPMENT OF DIABETES BREAD - GuangMing Daily – Tuesday, 12 January 2016 Malaysia-based Holista CollTech Limited and Swiss bakery ingredients company Veripan successfully launched world’s first bread formulae, which can ...
Holista and VERIPAN announce major breakthrough - ASX-Listed Holista and Swiss Bakery Ingredients Specialist Veripan Announce Major Breakthrough Formulae to Produce Clean-Label White Bread With Lowest Glycemic Index (GI) Perth / Zürich/ ...
DIE FOOD REVOLUTION KOMMT - Was die Digitale Transformation – die vierte industrielle Revolution – für die Foodbranche bedeuten wird, ist für viele noch schwer vorstellbar. Die Wädenswiler Lebensmitteltagung gab ...
ZHAW: Lebensmittel 4.0 am 19.11.2015 - Meiert J. Grootes spricht neben weiteren spannenden Referenten auf der Lebensmitteltagung der ZHAW über die Digitale Transformation im Agro Food Sektor. Tisch- und Esskulturen haben sich über ...
Gegessen wird, was schmeckt. - Der Verein DIE LEBENSMITTELWIRTSCHAFT in Berlin und die Fraunhofer Allianz Food Chain Management (FCM) haben heute eine aktuelle, repräsentative Studie vorgestellt, zum Thema: „Essbare Innovationen. ...
Brot, Guerilla Bakery und Digitalisierung - Brot ist ein Jahrtausend altes Nahrungsmittel. Was aber haben nun Brot, Guerilla Bakery und die fortschreitenden Digitalisierung unserer Gesellschaft miteinander zu tun? Diesen Fragen ging ...
Pressekonferenz mit der Fraunhofer-Allianz FCM - Berlin: Zur Auftakt-Pressekonferenz am 4. November 2015 in Berlin, gemeinsam mit der Fraunhofer-Allianz FCM (Food Chain Management), erklärt der Geschäftsführer des Vereins DIE LEBENSMITTELWIRTSCHAFT e.V., ...
Technologische Innovation trifft Esskultur - Meiert J. Grootes spricht im Rahmen des Symposiums “Technologische Innovation trifft Esskultur” am 4.11.2015 in Berlin. Einladung und Grusswort von Gerhard Berssenbrügge, Vorsitzender des Geschäfsführenden ...- Die digitale Transformation in der Müllerei-Industrie - Veranstaltung Wirtschaftsclub Zug am 15. Oktober 2015 Der Mehl- & Mühlenmarkt hat sich verändert. Und zwar gewaltig! Von einer staatlich geregelten Planwirtschaft hin zu einem ...
Good carbs – bad carbs - 1/3 of the world population is overweight According to a survey conducted by the University of Washington, one third of today‘s world population is overweight ...
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