Increased interest in food from mission-based companies, emerging millennial values and a desire to be part of a food tribe are all factors fuelling the growth of vegan foods, reports Elizabeth Carford in a March 2015 Food Navigator USA article entitled, “Vegan is going mainstream, trend data suggest.” Carford cites Eric Pierce, director of strategy and insights with New Hope Natural Media, who says, “The reason for the expansion appears to be the mitigation of the perception of vegan beyond its traditional stereotype of being all about animal welfare.”
Consumer interest in digestive health continues to grow and is one of the top health trends this year. Consequently, gut health was a popular topic at the American Society for Nutrition Scientific Sessions at the Experimental Biology 2016 conference in San Diego in April.
The popularity of free-from foods has surged in the Canadian marketplace over the past decade. Where consumers once had to thoroughly read ingredients lists on packaged food, there are now entire grocery aisles dedicated to gluten-free, dairy-free, and other allergen-free food. According to a 2011 Euromonitor report, the Canadian food intolerance market is globally ranked 10th at a value of $161.3 million US. The U.S. has the largest market at $3.4 billion US.
According to a CNN report, a food scientist in Singapore has extracted anthocyanins from black rice and infused it into bread, developing a purple-coloured loaf that digests 20 per cent slower than regular white bread and includes healthy antioxidants. | Read more.
Did you know that nine out of every 10 bites of food we eat today start with a seed? Seeds are important in our food ecosystem and are packed with essential nutrients like protein, fibre, vitamins, minerals and essential fatty acids. And suddenly, seeds are everywhere – in beverages, bars, crackers, breads, cereals, yogurt – you name it. In my book, The Need for Seeds, available via Amazon, I address how to make seeds an everyday food for your healthy diet, based on the platform of adding more plant-based foods and ingredients to your meals and snacks.
When it comes to bakery trends, numbers can speak volumes. The Baking Association of Canada’s (BAC) Ontario chapter recently presented a data focused seminar on some of the big health trends of today. The event took place on Jan. 26 at Centennial College in Scarborough, Ont.
Tea has a long history originating from its Chinese and Indian heritage. It’s known as a comforting beverage, but well-publicized research about its health benefits has also helped its popularity.
In the last issue (see Bakers Journal, January/February 2017) I shared the results of a personal experiment I conducted with a sourdough starter (or levain) to determine just how resilient an established starter can be. Leaving two levains in my refrigerator, one for seven months, one for three months, I revived them with no problem over the course of four days.
Feb. 21, 2017, TORONTO -- March 1, 2017, marks the beginning of National Nutrition Month, an over 30 year old campaign designed to focus on bettering food choices and developing improved eating and physical activity habits for Canadians. According to StatCan in 2014, 20.8 per cent of Canadians over 18 are classified as obese, with poor eating choices acting as a major contributor. To help incorporate more nutrient-based items into Canadian diets, Victoria, B.C.-based raw foods chef Heather Pace shares five lesser-known ingredients that pack flavour and function into everyday recipes.
Sweets carry year-round appeal, but customer cravings still have seasonality. A survey of 1,000 consumers found that their chocolate cravings really kick in during winter. And, in fact, the desire to cozy up with all things cocoa only seems to be growing: “Chocolate’s not only the No. 1 flavour on dessert menus, but it’s also risen 7 per cent over the past four years,” says Jana Mann, senior director of menu research at food industry research firm Datassential.
For many years now I have been teaching artisan bread classes to foodies, bread lovers and students. It is interesting that a common theme from students is they don’t like sourdough bread. After a few quick questions, however, I realize they have not had real sourdough bread that’s naturally fermented. Instead they have been eating a “bread product” made with flavour additives like acetic acid, lactic acid and fumeric acid that have been added to a premix or base to replicate the smell and taste of a naturally leavened sourdough bread.
Consumers today buy their food following three criteria: taste, health and freshness. If a product fulfills all three criteria, they will have more trust and increase their purchase intention.
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.
The International Dairy-Deli-Bakery Association (IDDBA) has released a new training video to educate managers and service associates in fresh perishable departments on food allergens and offers tips on how to engage consumers on the subject.
Toronto - Safe Food Canada is collaborating with the Food Processing Human Resources Council (FPHRC) to develop an introductory online food safety course addressing Preventive Control Plans (PCP).
Sydney, N.S. - McFadgen's Bakery has been fined just over $27,000 after pleading guilty to a violation stemming from an accident where a baker's helper lost three fingers, reports Cape Breton Post. |READ MORE
I was privy to a conversation that I fear is becoming all too typical. Well, I wasn’t so much privy as I happened to overhear an exchange between customer and hairdresser in a salon (an iconic hub of gossip). The exchange between patron and stylist went something like this:Hairdresser: “That’s good you used ginger.”Customer: “Yes, it’s good for so many things.”Hairdresser, excitedly: “Did you know it’s a blood thinner?”Customer, impressed: “No, wow!” I’ve heard of ginger as an aid to curbing nausea, but I had never heard that it was a blood thinner. It was a surprising nutritional claim, and I wondered if it was true.
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Grain firm adopts 'no till' farming methodMarch 14, 2017, PORTLAND, Ore. -- Shepherd’s Grain sells not…
Saskatchewan meal tax draws criticismMarch 23, 2017, REGINA, Sask. -- Restaurants Canada says the…
Bakery Congress 2017Sun Apr 23, 2017
13th Annual North American Summit on Food SafetyWed Apr 26, 2017
SIAL CanadaTue May 02, 2017
Bakery ChinaWed May 10, 2017
IDDBA 2017Sun Jun 04, 2017