Technical

Upper Kingsclear, N.B. – A new study suggests consuming a flavonoid-rich wild blueberry beverage may enhance the mental skills that help children manage time, pay attention and get things done.
Vevey, Switzerland – There is significant confusion among consumers about how much whole grain should be consumed daily, and some of that comes from a lack of knowledge about which foods contain whole grain, says a new U.K. study.
Oslo, Norway, and Melbourne, Australia – An international team of researchers has found that the familiar bloating many people experience after eating foods containing wheat may be due to sensitivity to fructan, not gluten, as is commonly believed. Their paper is published in the journal Gastroenterology. Medical Xpress reports. | READ MORE
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.
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.
A delicious dessert has a balance of flavours and textures. Texture is created by a change in pressure or sensation in our mouth making the eating occasion more interesting. In baking, it is most commonly created by adding ingredients that produce crunch. It can also be generated from ingredients that fabricate crispy, creamy, bubbles and even heat from spices.
A book recommended to me by a food scientist over a decade ago, A Perfect Red by Amy Butler Greenfield, conveys the history of the grand obsession of intrigue, empire and adventure in pursuit of the most desirable colour on earth. In the 16th century, one of the world’s most precious commodities was cochineal, a legendary red dye treasured by the ancient Mexicans and sold in the great Aztec marketplaces, where it attracted the attention of the Spanish conquistadors.
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.
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.
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.

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