Knowledge Centre

In this issue, read about:

• Showcasing the art of fermentation
• Bread: more then the sum of its parts
• Trends transforming the world
• Trends in the world of wine
• Anchor Yeast adopts more sustainable packaging

In this issue, read about:

• Leadership changes at Anchor Yeast
• Anchor Yeast committed to empowering the youth
• Get baking with Anchor Bakery Training Centre
• Plate of the Nation insights into SA’s eating habits
• Lallemand helps COVAX-Unicef Campaign

In this issue, read about:

• Anchor Training Goes Virtual
• Anchor Yeast in the Time of COVID-19
• SA Chamber of Baking
• 2020 Consumer Types
• Damian Vieira reflects on how COVID-19 has affected business

In this issue, read about:

• Survivor SA Contestant launches #LoafDay
• Amaro Foods celebrates another plant opening in 2019
• Meet Innocent Muzivi: Technical Sales Manager
• How two slices of brown or wholewheat bread per day can make you healthier
• Bread Innovations Around the World

 

In this issue, read about it:

• Anchor Yeast Supports YES programme
• Presidential Address at the 81st Chamber of Baking
• Amaro Foods expands to meet consumer demand

In this issue, read about:

• The Whole Truth about Wholegrains
• In2Food’s Love for Food
• SAGL now offers Vitamin D testing

 

In this issue, read about:

• IBA 2018
• Deconstructing Myths about Baking Products and Yeast
• Food Security Imperative

In the latest issue of the Bakers Forum, you will read about:

– The Carbohydrate Confusion
– Whats on Tomorrow’s Plate
– Chamber of Baking President’s Address 2018

Welcome to our latest edition of Bakers Forum attached. As winter closes, we reflect on what we’ve been up to at Anchor Yeast over the last few months. From our school sandwich drive, our activities on Mandela Day, and our Rise to the Challenge competition which inspires learners to become entrepreneurs, we’ve been very busy! In this issue, we also take a look at the results of Dr Lin Carson’s 90-day bread challenge, the updated US Vitamin D regulations, and the launch of our digital information series.

 

In the latest issue of the Bakers Forum, you will read interesting articles on:

– Bakery Trends and Innovative Products from Around the World
– Why Bread Matters
– Chamber of Baking President’s Address

In the issue, read about:

– Young Entrepreneurs Rise to the Challenge with Anchor Yeast
– How SA’s Food Consumption has changed over the last 20 Years