Technical

As part of a general shift towards clean labels and natural ingredients, honey, nature’s sweet syrup, has caught the attention of the baking industry. Honey history is rich and deep. For years, honey has been used topically as an antiseptic. It’s believed to speed up the healing process in mild, superficial wounds, ulcers and burns. It’s hygroscopic, so it draws moisture out of environment and dehydrates bacteria.  It also has a high viscosity which creates a protective barrier that can promote wound healing.
One of the top trends at Bakery Congress was investing in research and development to create innovations to meet consumer demands for traditional-style bread and baked goods with modern conveniences, including extended freshness and moistness and improved taste, appearance and nutrition.
Acrylamide is a naturally occurring compound that forms in certain foods, including breads, cakes, cookies, potatoes, crackers, cereals and snacks that are baked, fried or toasted. Boiling and steaming foods do not typically form acrylamide.
According to Agriculture and Agri-Food Canada, between 2008 and 2012, the gluten-free market had a compound annual growth rate of more than 26 per cent and the global market is expected to hit US$6.2 billion by 2018.
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.
As salt is to savoury, vanilla is to sweets. Salt enhances a dishes flavour, as does vanilla, but have you ever had anyone say "oh I don't think you have enough vanilla in this brownie?" No. But salt? Oh you bet!
There are diet trends that become quite popular then subside from front page news. The Atkin’s diet comes to mind; it was a real blow to bakers and its low-carb sentiments have sure stuck around. These trendy diets often seem rooted in weight loss or addressing a specific health challenge.
As a precipitously carnivorous person, I find myself in a bit of a quandary these days. I used to think nothing of eating a blue T-bone steak the size of a dinner plate — with pride. Now it seems a bit savage. My cupboards house lentils and black beans; former mere acquaintances to my intestinal abode.
In recent years, you have likely seen amazing laminated dough pictures posted online by many great bakers. Lately, the layers are thicker in the finished products. The result is very defined layers of dough separated by the butter.
Bagels are like The Beatles of baking: an original rock star with legendary backstory and legions of enduring fans. Much like The Beatles experimented with sounds that strayed from their early days, the bagel is also finding its own version of Sgt. Pepper’s.
Many consumers welcome ingredients they can see and pronounce on food packages. They value ingredient declarations that do not contain long lists of chemical-sounding words.
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.
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). 

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