Industry News
FIFA and chocolate seldom meet (except at the concession stands.) This year, Moscow chocolatier Altufyevo created a life-size statue of Lionel Messi out of chocolate, in honour of his birthday.
Kaakao, a London, UK-based chocolate maker has created a chocolate bar that uses dates in place of sugar, and are fighting EU legislators to have their confection legally identified as chocolate.
The FDA ruling in the United States issued on July 14, 2018 confirms oat fibre on the list of ingredients now recognized as a “dietary fibre,” allowing oat fibre to be recognized as an official dietary fibre on clean-label foods.
Business-to-business trade show and conference producer, Emerald Expositions, has announced the launch of the International Artisan Bakery Expo (IABE.)
Lesaffre has announced the opening of its new Pizza Innovation Center in Lisle, Ill., near Chicago, in partnership with master pizza instructor Leo Spizzirri, who has earned certification in all five styles of Italian pizza making from the Scuola Italiana Pizzaioli.
Baking ingredient company DeutscheBack created an enzyme they named Innovase ASP DP, that inhibits acylamide from forming early in the baking process, claiming it makes it possible to reduce the acrylamide content of bakery products by as much as 90 per cent.
Hobart, the commercial food equipment manufacturer known for designing and building industrial mixers and food processors, hosted two food equipment giveaways recently.
The International Dairy, Deli and Bakery Association (IDDBA) hosted their annual trade show between Sunday, June 10 through to the 12th of June in the Ernest Morial Convention Center in New Orleans, LA.
The acidity of fruits like the cranberry can be an obstacle to their consumption, so West Invest hired a team of engineers, technicians, and flavour specialists to target the molecule responsible for undesirable acid perception. The company unveiled a patent-pending innovation they call F.I.E.R.TM (Flash Ions Exchange Resins.)
The winner of the International Dairy Deli Bakery Association’s (IDDBA) 23rd Annual Cake Decorating Challenge is Lindsay Anderson of Lunds & Byerlys in Minneapolis, Minnesota.
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.

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