Wednesday, 15 November 2017
A delicious dessert has a balance of flavours and textures. Texture is created by a change in pressure or sensation in our mouth making the eating occasion more interesting. In baking, it is most commonly created by adding ingredients that produce crunch. It can also be generated from ingredients that fabricate crispy, creamy, bubbles and even heat from spices.
Wednesday, 25 October 2017
A book recommended to me by a food scientist over a decade ago, A Perfect Red by Amy Butler Greenfield, conveys the history of the grand obsession of intrigue, empire and adventure in pursuit of the most desirable colour on earth. In the 16th century, one of the world’s most precious commodities was cochineal, a legendary red dye treasured by the ancient Mexicans and sold in the great Aztec marketplaces, where it attracted the attention of the Spanish conquistadors.
Thursday, 14 September 2017
With consumers’ changing eating habits, the implementation of the U.S. Food Safety Modernization Act (FSMA) and the number of recalls over the past few years including the most recent one for wheat flour, the baking industry is looking at food safety through a magnifying lens to address these changes.
Wednesday, 16 August 2017
As part of a general shift towards clean labels and natural ingredients, honey, nature’s sweet syrup, has caught the attention of the baking industry. Honey history is rich and deep. For years, honey has been used topically as an antiseptic. It’s believed to speed up the healing process in mild, superficial wounds, ulcers and burns. It’s hygroscopic, so it draws moisture out of environment and dehydrates bacteria. It also has a high viscosity which creates a protective barrier that can promote wound healing.
Tuesday, 27 June 2017
One of the top trends at Bakery Congress was investing in research and development to create innovations to meet consumer demands for traditional-style bread and baked goods with modern conveniences, including extended freshness and moistness and improved taste, appearance and nutrition.
Tuesday, 23 May 2017
Acrylamide is a naturally occurring compound that forms in certain foods, including breads, cakes, cookies, potatoes, crackers, cereals and snacks that are baked, fried or toasted. Boiling and steaming foods do not typically form acrylamide.
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.”
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Avena Foods and Best Cooking Pulses team upRegina – Gluten-free oats supplier Avena Foods of Regina and…
February 3-6, 2018
RC Show 2018
February 25-27, 2018
Anuga FoodTec 2018
March 20-23, 2018
Atlantic Bakery Expo 2018
April 8-9, 2018
Bakery Showcase 2018 Trade Show & Conference
April 29-30, 2018