Industry News
A Canadian and Chinese collaborated study funded through the Natural Sciences and Engineering Research Council of Canada (NSERC) found that baking sugar might burn off some of its caloric content.
“Disruption” is a term that is often heard in many industries, but how can bakers learn to shake up their trade or just survive in an increasingly digital world?
A new hotspot for foodies and culture lovers is coming to Montréal: Time Out Market is set to open in late 2019 in the Centre Eaton de Montréal, on Sainte-Catherine Street in the heart of downtown Montréal.
From the 5th to the 8th of June 2018, the nutrition and food service show, Alimentec is opening its gates for the 10th time in Bogota, and celebrates its success with record international participation.
In a transaction made to allow Saputo’s Canadian dairy division to widen its portfolio to include sheep-based dairy, negotiations have begun to acquire the Shepherd Gourmet Dairy for C$100 million.
Lesaffre group CEO Antoine Baule, formally opened its state-of-the-art blending facility in Cedar Rapids, Iowa with a ribbon-cutting ceremony in front of customers, suppliers and public officials. 
North American flour and grain supplier, Ardent Mills, is highlighting its business unit, The Annex, at the National Restaurant Association 2018 Show in Chicago from May 19-22.
AB Mauri North America has hired Rob Stevenson as vice president of baking ingredient innovation.
American company Synergy Flavors, Inc., a supplier of flavours, extracts and essences for the global food and beverage industry, recently announced its acquisition of Janoušek, and Italian herbal extracts and natural flavouring supplier.
Sunday, April 30, the winner of the Jake the Baker Award was handed to Nova Scotia's chef Paul Nicholl of Dobbit Bakehouse.
Humber College is now offering an advanced chocolatier and confectionary arts graduate certificate program aimed at professional chefs looking to augment their skills.
Ceres Global Ag (Ceres) and Consolidated Grain and Barge Co. (CGB) announced an agreement to jointly own and operate a new company called Savage Riverport, LLC.
New findings presented at the Canadian Nutrition Society annual conference this past weekend in Halifax, Nova Scotia, show that many foods made from enriched (refined) grains and whole grains are important nutrient contributors to the Canadian diet.
iba, the trade show for bakery, confectionery and snacks, will take place from the 15th to the 20th September 2018 in Munich, providing bakers, confectioners, and industry representatives with inspiration for their profession.
Scott Bieker has joined the Corbion North America leadership team as vice president, bakery sales. His new post will be based at Corbion North America Regional Headquarters in Kansas.
The Baking Association of Canada was proud to sponsor the 2018 Bakery Showcase. This year, over 200 exhibitors displayed their wares at the Mississauga International Centre, bringing Canada their best.
Two different Canadian wheat commissions and an American council are collaborating on research into sourdough bread.
The Puratos sourdough library specializes in strains of naturally fermented yeast cultures from around the world. This unique library houses samples of flour, water and starter from various countries, in an attempt to research the global biodiversity of sourdough bread.
Mattson’s Integrated Consumer Insights (ICI) released a U.S. study that indicated consumers responded better to food labelled “plant-based,” rather than “vegan.”
On Tuesday, April 17, Cacao Barry invited 12 chefs to use cacao and chocolate in innovative ways. 
Page 10 of 192

Subscription Centre

New Subscription
Already a Subscriber
Customer Service
View Digital Magazine Renew

Most Popular

Latest Events

No events

We are using cookies to give you the best experience on our website. By continuing to use the site, you agree to the use of cookies. To find out more, read our Privacy Policy.