Industry News
Jan. 19, 2017, DAYTON, Ohio -- Globe Food Equipment Company announced the hiring of Ryan Feasel, who will serve the Dayton-based firm as regional sales manager.
Jan. 16, 2017, OCONOMOWOC, Wis. — Norm Kukuk, executive vice president of marketing for ORBIS Corp., was recently elected as the Reusable Packaging Association (RPA) chairman of the board for the 2017 term.
Jan. 10, 2017 -- Hostess is voluntarily recalling its Holiday White Peppermint Hostess Twinkies because of possible salmonella contamination in the confectionary coating. | READ MORE
Jan. 6, 2017 – Hosted by Satin Ice, the Americas Cake Fair 2017 will take place Oct. 13-15 at the Orange County Convention Center in Orlando, Fla.
St. Louis — In a move to boost the bakery mix side of its ingredient busienss, AB Mauri North America has reached an agreement to acquire the business and assets of Specialty Blending Co., a bread and sweet goods mix manufacturer located in Cedar Rapids, Iowa, and a subsidiary of Flowers Foods, Inc.
A new study analyzing the toxic components of the proteins in gluten is making progress towards developing wheat-based products that may be safe for celiacs. Studying a variety of wheats, researchers say it is difficult to obtain wheat with no toxicity while maintaining the properties of gluten, but by studying different varieties may enable production techniques that can make it possible, reports Science Daily.| READ MORE
With a universal increase in the consumption of ready-to-eat foods and rapid urbanization around the world, a new market insights report entitled Baking Ingredients Market - Global Industry Analysis, Size, Share, Growth, Trends and Forecast, 2016-2014, foresees a market that was valued at US$11.79 billion in 2015 growing to US$18.13 billion by 2024, with a compound annual growth rate of 4.9 per cent.
Austin, Texas - As the year draws to a close more retailers, suppliers and research firms are voicing their opinions on where the food industry is heading in 2017. Successful natural and organic grocer Whole Foods Market has released its trends to watch as compiled by its team of global buyers and experts. Top picks this year see turmeric appearing in wellness drinks and purple foods showing up in all sorts of places. Following are their top 10 trends for 2017:
Chicago – Foodservice industry market research firm Technomic has revealed its top five 2017 food and restaurant trends for Canada.
Toronto - Turmeric, plant proteins and meal kits will be in demand next year suggests a new 2017 Canadian Food Trends report released by Loblaw.
Europe - Analyzing numerous studies, researchers from Imperial College London and the Norwegian University of Science and Technology have found that people who eat at least 20g of nuts a day have a lower risk of heart disease, cancer and other diseases, reports nutritioninsight.com. |READ MORE
Indiana – The nutrition insight website reports that Purdue University researchers have developed a new hydrogenation process that could solidify soybean oil for food processing without creating trans fats. The experimental process, called high-voltage atmospheric cold plasma (HVACP) hydrogenation, uses an electric charge instead of high heat, eliminating the creation of trans fats. | READ MORE
Mondelez International is shutting down a cookie factory that has been in Montreal for some 60 years. The factory's 454 employees were informed November 30 that the plant would be closing in one year. Mondelez operates five other factories in Ontario, but according to a report by CTV News the Montreal plant had the most expensive operating costs in North America. | READ MORE
Vancouver - Premium Brands Holdings Corp. of Vancouver has acquired Island City Baking and its affiliate Conte Foods for $20.3 million. 
Food allergy labelling that warns consumers about accidental allergy contamination are voluntary and phrases like "may contain traces" can be confusing. A new report from the National Academies of Sciences, Engineering and Medicine says it's time for regulators and the food industry to clear-up consumer confusion with labels that better reflect the level of risk, reports the CBC. | READ MORE
NASA food scientists are developing new meal replacement bars for astronauts on long missions. The breakfast bars are being designed to provide astronauts with nutritional balance, while also increasing caloric density. Each one will weigh in at 700 to 900 calories, reports Global News. | READ MORE
The Canadian Food Inspection Agency (CFIA) launched its Food Labelling Modernization initiative in June 2013, and now the multi-part consultation approach is heading into its third phase, asking Canadians to comment on proposals like best before date format revisions, improving legibility of information and requiring more modern forms of contact information.
For many, baking is used as a cure for stress, and now there may be some science to back that up. According to a new study in the Journal of Positive Psychology, a little creativity each day can lead to more happiness and personal satisfaction, reports Smithsonian.com | READ MORE
Beginning in the fall of 2017, Georgian College in Barrie, Ont. will be launching its new one-year full-time Baking and Pastry Arts Certificate Program. “Students are interested in this type of programming and the demand is coming from them,” notes Anthony Borgo, faculty champion for the program. “Baking has long been on the list of ‘desired’ college certificate and diploma programming.”
Held every three years, the International Baking Industry Exposition (IBIE) is the most anticipated industry event in North America, and the 2016 edition was massive in every way. Held October 8-11 at the Las Vegas Convention Center, IBIE 2016 exceeded past shows drawing a larger number of exhibitors and attracting attendees from over 100 countries.
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