Sugar-free, gluten-free, low-sodium and clean labelling have become ways of life for lovers of baking products, either through choice or necessity, and this demand leads to new opportunities for bakers and baking ingredient suppliers.
Bakers have plenty of options when it comes to aerating dough and batter.
Even though the origins are speculative, bread-making is thought to be prehistoric. Records of both beer and bread-making dating back to ancient Egypt reveal that fermented foods are among humanity’s oldest attempts to preserve food.
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.
Jan. 21, 2015, Jacksonville, FL -- With Valentine's Day just around the corner, does chocolate appeal to us because of its flavor, symbolic meaning of love, or potential health benefits? | READ MORE
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.
Find out what specialty grains your bakery could start using to increase sales and the healthy nature of your products
Jan. 31, 2014, International – A new global campaign called Action on Sugar wants to reduce the amount of "hidden sugars" in food by pulling together international experts in obesity and labelling the carbohydrate as the new tobacco, reports The Globe and Mail.  |READ MORE
Page 4 of 7

Subscription Centre

New Subscription
Already a Subscriber
Customer Service
View Digital Magazine Renew

Most Popular

Latest Events

We are using cookies to give you the best experience on our website. By continuing to use the site, you agree to the use of cookies. To find out more, read our Privacy Policy.