Topic
Technical
TechnicalBAC Press releasesNewsIngredients
March 7, 2024
March 7, 2024
Ontario maple syrup production to receive funding from federal and provincial governments
TechnicalBAC Press releasesNewsBusiness and OperationsIngredientsNutrition
March 6, 2024
March 6, 2024
BAC asks government to address compositional standards of ‘whole wheat flour’
TechnicalBAC Press releasesNewsEducationIngredients
March 4, 2024
March 4, 2024
Ancient Grains conference set for June 25 in Fargo, N.D.
TechnicalBAC Press releasesNewsNutritionTrends
February 27, 2024
February 27, 2024
Technomic reports fast-growing healthy claim is ‘free range’
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TechnicalFeaturesNutritionTrends
February 14, 2024
February 14, 2024
What’s on trend in baking for 2024: Final Proof
TechnicalBAC Press releasesNewsAlternative IngredientsIngredients
February 14, 2024
February 14, 2024
Cargill’s oils meet WHO standards on eliminating industrially produced trans-fatty acids
TechnicalBAC Press releasesNewsTrends
February 14, 2024
February 14, 2024
Industry leaders explore the Ozempic effect on food consumption
TechnicalBAC Press releasesNewsAlternative IngredientsHealth and SafetyIngredients
February 9, 2024
February 9, 2024
Food in Canada Exclusive: Remilk CEO on Health Canada approval for its animal-free dairy
TechnicalBAC Press releasesNewsBusiness and OperationsNutrition
February 7, 2024
February 7, 2024
Is the Canadian oat market in for another wild ride?
TechnicalBAC Press releasesNewsAlternative IngredientsBusiness and OperationsIngredients
February 7, 2024
February 7, 2024
Alberta Organic Grain Hub hosting virtual B2B meetings
TechnicalBAC Press releasesFeaturesEducationIngredientsNutritionTechnologyTrends
February 1, 2024
February 1, 2024
Register now for Bakery Showcase 2024
TechnicalBAC Press releasesNewsBusiness and OperationsIngredients
January 29, 2024
January 29, 2024
Rogers Sugar reaches tentative deal in Vancouver Sugar Refinery strike
TechnicalBAC Press releasesNewsIngredientsNutrition
January 16, 2024
January 16, 2024
U.K. field trial planned for high-iron wheat
TechnicalBAC Press releasesNewsBusiness and OperationsIngredients
January 10, 2024
January 10, 2024
Governments of Canada and Saskatchewan commit $14.7 million in crop research
TechnicalBAC Press releasesFeaturesIngredientsTrends
January 4, 2024
January 4, 2024
Feelin’ hot, hot, hot: Creative pizza chefs feed the need for heat with creative hot sauces
TechnicalBAC Press releasesFeaturesIngredientsTrends
January 3, 2024
January 3, 2024
Greek delights: Exploring traditional desserts on the Cyclades Islands
TechnicalBAC Press releasesNewsBusiness and OperationsIngredients
December 20, 2023
December 20, 2023
Sales of sweet potato flour on the rise, Fact.MR report suggests
TechnicalBAC Press releasesNewsBusiness and OperationsIngredients
December 8, 2023
December 8, 2023
BAC reports progress on Lantic/Rogers Vancouver refinery sugar disruption
TechnicalBAC Press releasesNewsBusiness and OperationsIngredients
November 24, 2023
November 24, 2023
Rogers Sugar seeks mediation to reach fair collective agreement with workers
TechnicalBAC Press releasesFeaturesEducationIngredientsNutritionTrends
November 24, 2023
November 24, 2023
Bakery Showcase 2024: Focus on artisan baking
TechnicalFeaturesIngredientsTrends
November 20, 2023
November 20, 2023
Final Proof: Sweet, spicy gingerbread
TechnicalBAC Press releasesNewsBusiness and OperationsIngredients
November 20, 2023
November 20, 2023
Strike at Vancouver sugar refinery affecting small bakeries and businesses
TechnicalNewsNutritionTrends
October 23, 2023
October 23, 2023
‘Fermed’ proteins are changing the food landscape
TechnicalProductsIngredients
October 23, 2023
October 23, 2023
ICCO offers Toronto master class on flour types
TechnicalBAC Press releasesNewsEducationIngredients
October 6, 2023
October 6, 2023
On-demand courses for busy bakers on durum, sourdough and stone milling
TechnicalFeaturesAlternative IngredientsIngredientsNutrition
October 6, 2023
October 6, 2023
Final Proof: Millet full of potential for bakers
TechnicalBAC Press releasesNewsEducationIngredientsNutrition
August 23, 2023
August 23, 2023
Creating consistent sourdough: Researchers identify and quantify 21 key compounds
TechnicalNewsAlternative IngredientsIngredients
August 22, 2023
August 22, 2023
The Good Flour Corp. facility receives BRCGS’s gluten-free certification
TechnicalNewsIngredientsTechnologyTrends
August 22, 2023
August 22, 2023
Blueberry season could be longer thanks to new technology, trials suggest
TechnicalFeaturesIngredientsTechnology
August 21, 2023
August 21, 2023
Why damaged starch is a must parameter in flour specifications for bakers
TechnicalBAC Press releasesNewsEducationHealth and SafetyIngredients
July 20, 2023
July 20, 2023
WHO releases aspartame hazard and risk assessment results
TechnicalBAC Press releasesNewsBusiness and OperationsIngredients
July 19, 2023