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Bakers Journal
More from Bakers Journal | Business | New Products | Events April 26, 2012
Expert says gluten-free trend won’t last
The popularity of gluten-free foods is set to taper off within the next two or three years, claimed Dr. Elizabeth Sloan, president of Sloan Trends, at the recent Research Chefs Association conference in Texas.
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Low-fat dairy could reduce stroke risk
Consumption of low-fat dairy foods could help to reduce the risk of stroke, according to new research.
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Packaging counts but taste trumps health
Consumers are reluctant to sacrifice taste for health but brand and product familiarity does help, a new study suggests.
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Natural emulsifiers ‘not good enough’ to work on their own
Natural ingredients that claim to have emulsifying properties do not, as yet, have good enough functionality to be used in most products, according to one formulation expert.
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