Industry News
The Hershey Company announced that Damien Atkins has been named senior vice president, general counsel and secretary, effective August 13.
BakeMark has appointed Gary Schmidt as president and CEO of BakeMark, effective July 9, 2018.
Sunday, July 8 2018, 36 chefs from Toronto will participate in the city's first charity Chocolate Chip Cookie-Off at the Argonaut Rowing Club.
In response to consumer demand, Puratos Canada launched their line of Clean(er) Label solutions.
The Salon International de L’Alimentation (SIAL) began over fifty years ago, as of October 2018. SIAL Paris will host the biennial fair, which will focus on food trends and innovations.
AMF Bakery Systems announced that Blake Millard has joined the company as sales director for the United States and Canada.
Ardent Mills joined forces with many of its vendors, suppliers and carriers by raising $200,000 U.S. for Food Bank of the Rockies with its fourth annual Colorado charity golf tournament, held at the Riverdale Golf Courses in Brighton, earlier this month.
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.

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