Jane Dummer

Jane Dummer

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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.
Friday, 26 February 2016
It’s the International Year of Pulses. Now is the time to learn how to bake with this nutritious group of foods.
Friday, 20 November 2015
Almond flour is a nutritious and versatile option for your baked goods.
Tuesday, 29 September 2015
Mixologists and bartenders aren’t the only people using beer, alcohol and wine in their recipes. Artisan bakers are creating their fair share of stout cupcakes, hard cider apple pie, and margarita cakes. Baking inspired by your favourite cocktail, beer or wine is a growing movement among small bakeries and restaurants.
Thursday, 25 June 2015
Baking with summer berries is as easy – and yummy – as pie, not to mention highly nutritious
Thursday, 30 April 2015
Surprisingly versatile, dates are a great way to reduce sugar in many recipes.
Thursday, 12 March 2015
Even though the origins are speculative, bread-making is thought to be prehistoric. Records of both beer and bread-making dating back to ancient Egypt reveal that fermented foods are among humanity’s oldest attempts to preserve food.
Thursday, 30 June 2011
It’s amazing what one can learn at the equivalent of a wine tasting for olive oil. I found a bounty of pressed stuff to taste and hear about while walking the floor at May’s SIAL show in Toronto. SIAL Canada runs the only international food industry event in our country.
Friday, 04 March 2011
There is one particular moment from my time in the early 1990s as a student at the University of Guelph that really stands out in my mind. I was taking the Cultural Aspects of Food course and we were identifying flavours associated with countries around the world.
Thursday, 11 November 2010
Did you know watermelon is the second best fruit?” someone commented to me at a recent social gathering. I’m thinking, well then, what is the best fruit?  With food, nutrition and health top of mind, everyone from Oprah to Dr. Oz and celebrity chefs is a self-proclaimed expert. The latest term the “experts” are using is antioxidants. The next outburst from my fruit expert at the party was: “Well, did you know that green tea has eight times the antioxidant power of regular tea.” Fortunately, someone else came into the conversation, so I excused myself, telling them I was going to get some antioxidant-rich red wine.
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