April 10, 2012 – DecoPac’s 2012 annual catalogue is hot off the press and better than ever!
April 9, 2012, Buffalo, N.Y. – Rich Products Corporation recently added ice cream-filled cupcakes to its product offering.
April 5, 2012 – MOOV has launched a completely new category of gourmet frozen fruits: raspberries dipped in white chocolate and strawberries dipped in dark chocolate containing 70 per cent cocoa.
April 5, 2012 – Graduation season is coming! With 3.3 million high school graduates and $61 million spent on graduation cakes and cupcakes, will your bakery be ready?
April 4, 2012, Germany – Mühlenchemie, a flour treatment specialist, has developed a new enzyme preparation capable of prolonging the shelf-life of industrially produced bread by up to 15 days. Alphamalt Fresh prevents recrystallization of the starch which has gelatinized during baking and thus keeps the crumb soft for a longer period. This reduces the amount of bread that becomes stale.
March 21, 2012 – Unitherm Food Systems now has mini spiral ovens for small- to medium-sized food processors that deliver all the same benefits of the larger continuous spirals, recipe selection and setpoint controls with a smaller footprint.
March 16, 2012 – An explosion in the demand for custom food labels has been recognized by StickerYou.com, the only online platform that allows users to create professional quality, custom vinyl stickers and labels for under $10.
March 15, 2012 – Caramel and chocolate are two of the most popular flavours in the world, so it makes sense that Valrhona brings chefs and chocolatiers another innovation by marrying these flavours in a unique way.
Feb. 28, 2012, Dübendorf, Switzerland – With the growing consumer concern with caloric intake, Givaudan is addressing the mouthfeel challenges that food manufacturers of sweet and dairy products face in low-calorie products with its TasteSolutions™ Mouthfeel programme. The programme, along with its unique sensory language, SenseIt™ Mouthfeel, provides the premium flavour perception consumers desire by incorporating new and effective natural mouthfeel ingredients.
Feb. 27, 2012 – In a 2011 Harris Interactive Poll, 73 per cent of adults indicated that reducing sodium is important in managing their weight and diet. Low-sodium baking powder from Caravan Ingredients offers customers an easier way to provide lower-sodium bakery products to their consumers. It is designed and formulated to release the proper amount of leavening gas at the various stages of mixing to facilitate scaling and depositing of batters. Through utilizing a non-sodium aluminum phosphate-based leavening system, low-sodium baking powder is able to reduce sodium by up to 44 per cent over standard baking powders. To learn more about low-sodium baking powder, call 800-660-4092 or visit www.caravaningredients.com
Feb. 24, 2012 – Unifiller's Deco-Mate was created to replace the conventional pastry bag with near effortless piping of icings and frostings on cakes and cupcakes. Quickly and efficiently decorate cakes while eliminating work-related injuries like carpel tunnel syndrome with Deco-Mate. For more information visit www.unifiller.com
February 15, 2012 - Unifiller's spot depositor is designed to allow depositing directly from the bowl and quick clean up when changing from one production line to the next.
February 14, 2012 - Ashland Specialty Ingredients has launched two new cellulose gum products to address the current guar shortage affecting the food and beverage industries.
February 13, 2012 - New NSF-H1food grade certified DAYLube high performance grease is designed to provide long lasting lubrication for equipment used in food and beverage processing facilities.
February 13, 2012, Cologne, Germany - Anyone who didn't get the chance to visit the TIC Gums booth during the ProSWEETS show in Cologne, Germany, can now visit the booth in cyberspace and learn more about a new coating system for confectionery.
February 10, 2012 - Component Design Northwest (CDN) is now offering a foodservice catalogue showcasing a variety of thermometers, timers and more.
February 10, 2012 - Glanbia Nutritionals’ OptiSol 5000 ingredient is a replacement for guar and other gum systems designed to help manufacturers overcome the challenges posed by soaring guar gum prices and reduced global supply.
February 7, 2012 - A new line of CKW checkweighing scales for food processing applications is now available from OHAUS Corporation.
February 6, 2012 – 3M Food Safety introduces the 3M molecular detection system for detecting dangerous pathogens like salmonella, E. coli and listeria that can shut down businesses and threaten public health.
February 3, 2012, Wieze, Belgium - Barry Callebaut has launched a new generation of soft melting ice cream chocolate bites called ChocMelts inclusions.
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Bakery Showcase 2019 Trade Show & Conference
May 5-6, 2019