Jane Dummer

Jane Dummer

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Thursday, 30 March 2017
Many consumers welcome ingredients they can see and pronounce on food packages. They value ingredient declarations that do not contain long lists of chemical-sounding words.
Thursday, 23 February 2017
Tea has a long history originating from its Chinese and Indian heritage. It’s known as a comforting beverage, but well-publicized research about its health benefits has also helped its popularity.
Wednesday, 01 February 2017
Increased interest in food from mission-based companies, emerging millennial values and a desire to be part of a food tribe are all factors fuelling the growth of vegan foods, reports Elizabeth Carford in a March 2015 Food Navigator USA article entitled, “Vegan is going mainstream, trend data suggest.” Carford cites Eric Pierce, director of strategy and insights with New Hope Natural Media, who says, “The reason for the expansion appears to be the mitigation of the perception of vegan beyond its traditional stereotype of being all about animal welfare.”
Friday, 25 November 2016
Native to Indonesia and Southern India, turmeric has been harvested for more than 5,000 years and has been used throughout history as a condiment, healing remedy and a textile dye. It’s a spice with a peppery fragrant flavour, and it’s part of the ginger family of herbs. Often used in curries, sauces and soups, most recently, turmeric is popping up in teas, drinks, smoothies, breads and baked goods.
Thursday, 20 October 2016
Shortbread has been a Christmas favourite of mine since childhood. Mom’s recipe originated in Scotland and only has four ingredients: butter, rice flour, all purpose flour and fruit sugar. She always places the dough in an air-tight container and leaves it in the fridge for up to a week. Chilling the dough provides a slightly darker colour, a more pronounced flavour and a shorter texture. Family and friends look forward to these delights every holiday.
Thursday, 08 September 2016
In our fast-paced world, a familiar country apple pie or classic carrot cake made with simple ingredients brings a sense of comfort. Homestyle recipes continue to be a popular line for many bakeries and never really go out of fashion. We are seeing a modern twist on some of Grandma’s favourites that still bring a sense of ease, familiarity and a remembrance of things past.
Thursday, 25 August 2016
As ethnic trends continue to become popular more and more people are enjoying spicier foods. Consumers are willing to explore new options based on their travels and their desire for twists on their usual favourites.
Wednesday, 22 June 2016
We all know that sugar is essential for the sweet taste in baking. However, sugar goes beyond sweetness and is an important ingredient for function including colour, texture, and fermentation.
Thursday, 19 May 2016
Consumer interest in digestive health continues to grow and is one of the top health trends this year. Consequently, gut health was a popular topic at the American Society for Nutrition Scientific Sessions at the Experimental Biology 2016 conference in San Diego in April.
Thursday, 28 April 2016
The popularity of free-from foods has surged in the Canadian marketplace over the past decade. Where consumers once had to thoroughly read ingredients lists on packaged food, there are now entire grocery aisles dedicated to gluten-free, dairy-free, and other allergen-free food. According to a 2011 Euromonitor report, the Canadian food intolerance market is globally ranked 10th at a value of $161.3 million US. The U.S. has the largest market at $3.4 billion US.
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