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HEADLINES
Study: Salt-stressed yeast yields bigger, softer bread
Sept. 30, 2009 – Exposing baker’s yeast to a salt solution prior to bread baking can
improve the volume, texture, taste, and aroma of the finished product,
says a new study.
Kraft reportedly eyeing hostile bid for Cadbury
Sept. 29, 2009 – Kraft Foods is reportedly preparing a hostile bid for Cadbury three
weeks after the confectionery company rejected a £10.2 billion (US$16.7 billion)
offering.
General Mills sued over probiotic claims
Sept. 29, 2009 – The legal firm that mounted a class-action against Dannon that
resulted in a $35 million out-of-court settlement is one of several law firms
that have mounted a similar action against another probiotic product,
this time General Mills’ Yo-Plus.
Alberta health ministry spent thousands on pastries
Sept. 28, 2009 – Alberta Health and Wellness appears to have a healthy appetite for
spending a healthy bit of taxpayers' cash on some seemingly
less-than-healthy food, charges NDP Leader Brian Mason.
Emulsifier alternative slices cost of bread production
Sept. 28, 2009 – Dutch company DSM Food Specialties says it has developed a new enzyme preparation which will offer bread manufacturers a "cost-effective and sustainable alternative" to emulsifiers CSL and SSL (calcium and sodium stearoyl lactylate).
Cadbury tells Kraft to bid or back off
Sept. 25, 2009 – Cadbury has approached the U.K.’s Takeover Panel, asking it to impose a deadline for Kraft to make an offer.
Salt variation between brands raises call for cuts
 Sept. 25, 2009 – Not all tomato sauces are created equal. Neither are breads, cereals, cheeses, fish or a host of other grocery-store staples.
Government proposes allergen labelling for mustard
Sept. 24, 2009, OTTAWA – Health Canada has said it is developing new allergen labeling
regulations, adding mustard as a priority allergen under proposals
released by the agency on Monday.
Sask. pulse growers seek nominations for board
Sept. 23, 2009, SASKATOON – Do you know someone who would
like to make a difference in the Saskatchewan pulse industry? The Saskatchewan
Pulse Growers (SPG) is seeking nominations for their Board of Directors for
2010.
SAIT culinary classroom opens for business
Sept. 23, 2009, CALGARY – Calgary foodies gathered at SAIT Polytechnic yesterday to celebrate the opening of a new gourmet food store – the Market Place
at SAIT.
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