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News ArchivesYEAR
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HEADLINES
Looking to Obama to bring logic to food safety
Jan. 12, 2009 – For reasons that defy logic, the United States' food safety functions are
split. The Agriculture Department inspects about 20 percent of the food
supply (meat and poultry), and the Food and Drug Administration is responsible for almost everything else.
Gluten-free research project yields tasty results
Jan. 9, 2009, CALGARY – SAIT Polytechnic’s new continuing education courses on gluten-free cooking will be welcome news for those living with celiac disease.
Drop in private parties hurts foodservice
Jan. 8, 2009, NEW YORK – By the first week of November, Joe Bastianich
and his partners at Del Posto in New York City's meatpacking district knew how
disappointing 2008 would be. On Nov. 4 and 5, more than $1 million in
private parties for the holiday season were canceled at the restaurant.
Greggs aims to capitalize on recession to expand
Jan. 8, 2009 – Greggs Plc, the U.K.’s largest bakery
chain, aims to capitalize on the country’s first recession in 17
years by snapping up vacated stores so it can add new outlets, CEO Ken McMeikan said.
Bakery depends on its division of labour
Jan. 8, 2009, WICHITA, Kan. – Sisters Kristine, Kelli and Katie Sykes decided to open Sugar Sisters
Bakery & Cafe eight months ago because they all have a passion for
baking. But only one of them is a morning person.
Premium chocolate steady in tough economy
 Jan. 7, 2009 – Even in a recession, frugal consumers shell out cash for popular
premium chocolate, but the variety they purchase depends on its value,
quality and manufacturer.
Historic bakery to go to auction
Jan. 6, 2009 – Australia's historic Kenilworth Bakery is up for sale and the thump of the
auctioneer’s gavel on Jan. 24 will mark the end of an era for its
owner, who coined the term "multi-grain" in the 1970s.
Feeding the gluten-free craze
Jan. 5, 2009 – The gluten-free market is getting competive, with a growing number of businesses selling products aimed at celiacs – people who have difficulty digesting gluten, a protein found in
wheat, rye and barley.
Leclerc Foods takes chance on U.S. market
Jan. 5, 2009, KINGSPORT, Tenn. – Canada-based Leclerc Foods Inc. is making more than granola bars at
its new U.S. facility, which began operation in the Northeast Tennessee
Business Park on Dec. 8.
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