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.
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 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.
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.
In a move to assist food manufacturers with clean label ingredients, Cargill is adding to its line of emulsifiers with the deoiled canola lecithin. The company now offers customers three plant-sourced lecithin options – soy, sunflower and canola – in the U.S. and Canada.
Organic Desserts-in-a-Cup aim for taste of homeOrganic baking brand Miss Jones Baking Co. has launched three…
Who's making Prince Harry and Meghan Markle's wedding cake?London — Guests at Prince Harry and Meghan Markle’s wedding…
Health hazards of flour dust studiedEdmonton – A new University of Alberta study will examine…
Direct sales from home chefs raising questionsToronto – Apps that allow home chefs to sell dishes…
Atlantic Bakery Expo 2018
April 8-9, 2018
14th Annual North American Summit on Food Safety
April 17-18, 2018
Bakery Showcase 2018 Trade Show & Conference
April 29-30, 2018
June 10-12, 2018