The complexity of our modern food system – with its technological, agri-science, health and other societal and economic effects – creates a growing concern over how food is being produced and delivered, challenging food producers to seek manufacturing methods that lessen the impact on our environment.
Bakers have plenty of options when it comes to aerating dough and batter.
The chemical compounds present in plants are generally called phytochemicals. Thousands and thousands of these compounds are naturally found in the leaves, fruits and seeds of plants. These phytochemicals normally are present in the plants for specific reasons.
Feb. 24, 2015, Park Ridge, IL — A golden statuette or a rich, golden yolk? Golden statues are rare, while egg ingredients help create food enjoyed by everyone — and food manufacturers seem to agree.
How coffee flour turned into a highly touted food ingredient
Enzymes have been widely accepted in the baking industry as very valuable tools.
Sept. 18, 2014, Denver, CO – Three flours launched via a crowdfunding campaign in August are made solely of domestically grown fruit and vegetables.
Sept. 16, 2014, Vancouver – Vancouver Island Salt Co. produces 450 kilograms (1,000 pounds) of West Coast artisanal sea salt every week, including naturally flavoured salts such as roasted garlic, balsamic vinegar, Jamaican jerk and blue-cheese salt, reports The Globe and Mail. | READ MORE
While sorghum is one of the world’s most familiar foods, it is largely unexplored in North America.
Aug. 29, 2014, Chicago – Wine grape pomace is a useful functional ingredient in baked goods, suggests a study by a research team at the University of Oregon.
Increasing the protein content of your baked goods can create desirable food products
Freezing is a convenient way to extend shelf life, but formula changes are needed to get a great finished product when thawed
New and unusual ingredient sources are turning up opportunities for bakers to add intriguing flavour and functionality to their products
Canada’s grain industry has a new national voice, and it’s been working to sing itself into the spotlight with all the gusto of Celine Dion.
I’m always delighted not only when a new food trend is ‘trending’ and social media hot, but also when it happens to make (lasting) sense.
New research is shedding light on how imperfect the science of salt really is.
IDDBA Cake Decorating Challenge winner is CanadianThe International Dairy Deli and Bakery Association revealed the winner…
Online public consultation for food labellingConsumers make decisions on where their baked goods and snacks…
Vachon easing back into productionBimbo Canada, owner of Vachon Bakery, is pleased to announce…
New executive vice-president for Hinds-BockHinds-Bock announced the promotion of Rod Gregg to executive vice…
BAC Atlantic Chapter Annual Golf TournamentTue Sep 17, 2019 @11:00am
BAC Ontario Chapter Night at the RacesWed Sep 25, 2019 @ 6:00pm
BAC Ontario Chapter Annual Holiday SocialFri Nov 29, 2019