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HEADLINES
Study: Low-salt bread ‘technologically feasible’
Aug. 31, 2009 – Formulating breads with one quarter of current levels is possible
without detrimentally affecting the rheological properties and the
performance of the dough, says a new study from Ireland.
RBA launches new website
Aug. 31, 2009 – The Retail Bakers of America (RBA) has undergone a complete website redesign.
Vegan baking comes into its own
 Aug. 28, 2009 – When Becca Medvin went vegan at the age of 14, she had no trouble
giving up meat. Or milk or cheese or eggs. What she missed was dessert.
Trans-fat free shortenings show bakery potential
Aug. 28, 2009 – A blend of trans fat-free stearic acid-rich and oleic acid-rich oils
can produce cookies with the same characteristics and consumer
acceptance, says new research from Canada.
NZ baking industry to add folic acid to bread
Aug. 26, 2009 – The New Zealand baking industry will move toward voluntarily fortifying a wider
range of breads with folic acid, and supports a targeted marketing
campaign for pregnant women, Association of Bakers president Laurie
Powell says.
Maple Leaf exec backpedals on listeria quip
Aug. 25, 2009, TORONTO – A high-level Maple Leaf Foods executive has been caught on camera
joking about last year's listeriosis outbreak that killed 22 people.
Taste question mark hangs over low-salt products
Aug. 25, 2009 – Low-sodium brands may struggle to gain traction with consumers as
recipe changes affect a product’s taste, a leading U.S. nutritionist said
on Friday.
Maple Leaf apologizes again for listeriosis deaths
Aug. 25, 2009 – Maple Leaf Foods Inc. took out full-page ads in a number of Canadian
newspapers to mark the one-year anniversary of the listeriosis outbreak
in which 22 Canadians died.
Bakery boom in Middle East as diversity grows
Aug. 24, 2009 – The multi-cultural mix of consumers in Middle Eastern
countries is driving demand for increasing varieties of bakery
products, according to industry professionals.
Marketers answer call to nix high-fructose corn syrup
Aug. 24, 2009, CHICAGO – First it was fat, then it was trans fat, and now it's corn syrup.
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