Jane Dummer

Jane Dummer

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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.
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.
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