Technical

While most pastries, cookies and cakes are considered a decadent treat because they are usually high in calories and lack essential nutrients, an evolution has been happening: Meet the better-for-you cookie.
As consumer interest in gluten-free products has grown, the category has transitioned from a niche to a mainstream market segment. This has resulted in access to better quality ingredients including a broad range of gluten-free flours.
Finding alternative ingredients for vegan baking has opened up options for development and the opportunity to focus on flavours. The biggest challenge in vegan baking is overcoming the loss of eggs’ functionality, as they provide stable emulsions, structure, stability, and texture.
PhD doctorate Quoc Cuong Nguyen, defended his doctorate on how consumers’ preferences and their perception of satiety, at the food research institute NOFIMA.
Consumers live a fast and busy lifestyle. While being health conscious, they gravitate towards purchasing more “grab and go” options and this includes baked goods.
Breakfast has evolved from an early morning dish to grab-and-go snacks or all-day meals.  In 2018 we observed consumers loving quick, easy and nutritious breakfast choices like overnight oats and high protein breakfast cookies. Social media is flooded with breakfast from the iconic avocado toasts to innovative, healthy pancakes for the grab-and-go market.
Janice Best spoke with Bakers Journal to learn about the best way to work with frozen, or refrigerated dough. What is the safest way to use it? Can it be re-frozen safely?
Bakers Journal asked Elaine O’Doherty about the trends in flour and bread. Is bread still on the menu for Canadian bakeries and restaurants? What does the public want, and what should they know about the future of flour?
Now that spring has sprung, we say goodbye to barren bushes and hello to an abundance of fresh, vibrant and delicious fruits. Simple and natural fruit forward pastries, cakes and baked goods continue to trend in 2019.
Grown Rogue International Inc. announced a formal partnership between one of North America’s top chocolatiers and Grown Rogue International to create THC and CBD infused chocolate products under the GRAM and Grown Rogue brands.
Scientists have developed a natural way to prevent discoloration of pastry dough during storage using a combination of white wine and lemon juice.
This summer, ice cream served in exotic cones is a popular trend with chefs and restaurants around Canada and the United States. Croissants, Cruffins (croissant-muffin hybrids), and even traditional Hungarian chimney cakes are seen in bakeries, pop-up shops and food trucks.
Technology transforms everything it touches, and the food industry is no different. In a few years time, every food item we purchase could have its entire history – from the farm to the production facility to the vending machine – tracked and available right on the package. Smart packaging will monitor internal food temperatures and assess whether the contents are safe for consumption.
With the legalization of cannabis, many companies may need to revise their health and safety rules, and know their employees' rights.
Now, in its second year, WSIB’s Small Business Health and Safety Leadership Awards recognized outstanding health and safety programs in small businesses with fewer than 50 employees.
Researchers at the University of Missouri (MU) have found that the cleanliness of restaurant employees is vital to customer perceptions of food safety, equally as important as a clean environment and hygienic food preparation.
Your physically demanding career means that you should treat your muscles like a professional athlete to avoid aches and pains.
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.

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