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.
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.
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.
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.
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.

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