Topic
Nutrition
NutritionBAC Press releasesNewsBusiness and OperationsIngredientsTechnical
March 6, 2024
March 6, 2024
BAC asks government to address compositional standards of ‘whole wheat flour’
NutritionBAC Press releasesNewsTechnicalTrends
February 27, 2024
February 27, 2024
Technomic reports fast-growing healthy claim is ‘free range’
NutritionFeaturesTechnicalTrends
February 14, 2024
February 14, 2024
What’s on trend in baking for 2024: Final Proof
NutritionBAC Press releasesNewsBusiness and OperationsTechnical
February 7, 2024
February 7, 2024
Is the Canadian oat market in for another wild ride?
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NutritionBAC Press releasesFeaturesEducationIngredientsTechnicalTechnologyTrends
February 1, 2024
February 1, 2024
Register now for Bakery Showcase 2024
NutritionBAC Press releasesNewsIngredientsTechnical
January 16, 2024
January 16, 2024
U.K. field trial planned for high-iron wheat
NutritionBAC Press releasesFeaturesEducationIngredientsTechnicalTrends
November 24, 2023
November 24, 2023
Bakery Showcase 2024: Focus on artisan baking
NutritionNewsTechnicalTrends
October 23, 2023
October 23, 2023
‘Fermed’ proteins are changing the food landscape
NutritionFeaturesAlternative IngredientsIngredientsTechnical
October 6, 2023
October 6, 2023
Final Proof: Millet full of potential for bakers
NutritionBAC Press releasesNewsEducationIngredientsTechnical
August 23, 2023
August 23, 2023
Creating consistent sourdough: Researchers identify and quantify 21 key compounds
NutritionFeaturesBusiness and OperationsIngredientsTechnical
July 12, 2023
July 12, 2023
Enzyme solutions = better shelf life, texture
NutritionBAC Press releasesFeaturesNewsEducationHealth and SafetyIngredientsTechnical
July 5, 2023
July 5, 2023
Ultra-processed foods: bread may be considered one, but that doesn’t mean it’s all bad
NutritionNewsTechnical
June 29, 2023
June 29, 2023
CFIA seeks feedback on modernizing food standards strategy
NutritionFeaturesAlternative IngredientsEducationTechnicalTrends
June 20, 2023
June 20, 2023
Artisan bread trends
NutritionFeaturesHealth and SafetyIngredientsTechnical
June 19, 2023
June 19, 2023
Can we train our taste buds for health? Neuroscientist explains how genes and diet shape taste
NutritionFeaturesIngredientsTechnicalTrends
May 31, 2023
May 31, 2023
Final Proof: Sweet, savoury, chewy mochi doughnuts
NutritionFeaturesAlternative IngredientsIngredientsTechnicalTrends
April 19, 2023
April 19, 2023
Final Proof: What’s new in flour alternatives
NutritionNewsEducationTechnicalTrends
March 22, 2023
March 22, 2023
IFF launches culinary and sweet flavour creation labs in Denmark
NutritionNewsEducationIngredientsTechnical
March 9, 2023
March 9, 2023
2023 is the International Year of Millets
NutritionFeaturesIngredientsTechnical
March 6, 2023
March 6, 2023
Final Proof: Making intense dark chocolate delicious
NutritionFeaturesIngredientsTechnicalTrends
February 7, 2023
February 7, 2023
Final Proof: Yuzu and ube are nutritious, vibrant and celebratory
NutritionProductsIngredientsTechnical
November 21, 2022
November 21, 2022
Kerry introduces improved version of acrylamide-reducing yeast
NutritionFeaturesIngredientsTechnical
October 11, 2022
October 11, 2022
Final Proof: Cauliflower-forward bread and pizza crusts
NutritionNewsAlternative IngredientsTechnical
October 11, 2022
October 11, 2022
Study finds no relationship between high intake of refined grain foods and risk of cardiovascular disease
NutritionNewsAlternative IngredientsIngredientsTechnical
October 5, 2022
October 5, 2022
Consumers hungry for information on ancient grains: survey
NutritionBAC BulletinBusiness and OperationsIngredientsTechnical
August 26, 2022
August 26, 2022
New front-of-package regulations
NutritionNewsTechnical
August 24, 2022
August 24, 2022
Webinar: Will microbes be included in dietary recommendations?
NutritionNewsProductsIngredientsTechnical
August 24, 2022
August 24, 2022
Study confirms benefits of resistant wheat starch
NutritionNewsIngredientsTechnical
July 20, 2022
July 20, 2022
Wheat Initiative prioritizes climate change impacts on wheat
NutritionFeaturesIngredientsTechnicalTrends
June 28, 2022
June 28, 2022
Final Proof: Coffee desserts 2.0
NutritionNewsProductsIngredientsTechnical
June 27, 2022
June 27, 2022
Sweelin can reduce 40-70% of added sugar in foods and beverages
NutritionNewsHealth and SafetyTechnical
June 17, 2022