The range of plant-based ingredients continues to grow and nowhere is this more evident than in baking. From vegan cakes to better-for-you plant-based protein cookies, new and exciting products were exhibited at both the Winter Fancy Food Show (WFFS) and Natural Products Expo West in California this year.
Spring is a time to refresh, renew and rejuvenate. I love celebrating my birthday at the end of March with a fresh, light, moist lemon poppy seed cake. It is one of my favourites to indulge and kick-off the springtime baking season.
Craft beer as a drink is obvious; however that same beverage as a fantastic ingredient for both sweet and savoury baking is growing in popularity. Craft beers are diverse and complex with flavours that range from malt and barley to dried fruits and citrus.
Over the past few years, we have seen that even with consumers making better-for-you food and beverage choices, they are not ready to give up on dessert. Individual, minis, thins and clusters continue to be offered from artisan bake shops and large commercial companies for people to enjoy the indulgence while still maintaining a healthy dietary pattern.
New York – Grano arso, translated literally as “burnt grain,” has become prized by top chefs for the earthy, toasty flavour it gives pasta, bread and pizza. Bloomberg News reports. | READ MORE
Copenhagen, Denmark – A Danish study is exploring the potential of honeybee brood – honeybee eggs, larvae and pupae – as a staple food and source of protein.
Over the last decade, we’ve seen a significant rise in the demand for natural alternative sweeteners in the products we make, buy and consume. Some of these natural alternatives are well-known like honey and maple syrup, while others such as palm sugar and monk fruit, are less familiar to consumers.
Once, it would have been unthinkable to create baked goods without eggs or dairy. As diets continue to change, so do the variety of available products. Some customers seek out vegan baked goods because of allergies. For others, it’s because they simply don’t eat anything from animals.
New Canadian labelling laws that affect the way sugar is measured may change the way customers and manufacturers view the bakery shelf. But, what is sugar? Where do consumers’ perceptions go wrong? And why is this ingredient so prized in baked goods and also so indispensable?
Matzingen, Switzerland – Swiss manufacturer Veripan has developed a biopreservative it calls a "breakthrough" in giving bakery products long shelf life without the use of chemical preservatives, dough conditioners or undesirable off-flavours.
Frankfurt, Germany – Barry Callebaut has developed five types of chocolate and several sugar-substituting technologies aimed at reducing sugar while retaining taste in confectionery products.
London, U.K. – Four ingredients are piquing consumers’ interest and expected to excel in 2018: chaga mushroom, green banana flour, hemp and blue algae.
Good Boucher brand lean beef has been recalled due to E.Coli strain 0157:H7. The Canadian Food Inspection Agency (CIFA) named Goodfood Market Corp as the company involved.
I shot up in bed covered with sweat. Scrambling, I went to throw on my clothes and run to the door to meet the delivery person on time at the shop. Then, something made me stop and grab my phone. I looked at the time: 11 p.m.
With consumers’ changing eating habits, the implementation of the U.S. Food Safety Modernization Act (FSMA) and the number of recalls over the past few years including the most recent one for wheat flour, the baking industry is looking at food safety through a magnifying lens to address these changes.
Consumer Reports offers five tips for managing food safety with flour in the wake of Canada's e.coli outbreak. |READ MORE
Rockville, Maryland – In an effort to help food manufacturers and retailers make informed decisions about ingredients and products in their portfolios that may have a greater potential of being adulterated, the U.S. Pharmacopeial Convention (USP) has launched an update to its Food Fraud Database (FFD 2.0), reportedly the largest collection of food fraud records in the world.
Among developed nations, consumers can be reassured that existing and emerging food handling safety standards are working hard to keep populations safe. But as attendees at the recent 12th annual North American Summit on Food Safety learned, the most significant threat to our food supply today is food fraud.
Jake the Baker Award winner namedSunday, April 30, the winner of the Jake the Baker…
Grain-free diets miss key nutrientsNew findings presented at the Canadian Nutrition Society annual conference…
Synergy Flavors acquires JanoušekAmerican company Synergy Flavors, Inc., a supplier of flavours, extracts…
The secret to lasting 100 years in businessVentes Rudolph/Rudolph Sales is celebrating 100 years of supply service…
June 10-12, 2018
Bakery Showcase 2019 Trade Show & Conference
May 5-6, 2019