Agave nectar (pronounced uh-gah-vay) has developed quite the reputation in recent years. In a March 2009 Los Angeles Times article, health columnist Elena Conis summed agave’s many applications up quite nicely: “It imparts a subtle sweetness to desserts and can be used to balance the saltiness of meat dishes. Its delicate flavour has made it an increasingly popular ingredient in bottled teas and health drinks.
What are pulses?” is a regular question at my workplace wellness healthy eating seminars. I respond, “Pulses include beans, peas, lentils and chickpeas.” And then the feedback is usually, “Ahh, you mean legumes!” Well, no, not exactly, but you’re on the right track. The Alberta Pulse Growers website defines them as “the edible seeds of legumes, like lentils, beans, peas and chickpeas. Whole pulses, pulse flours and fractions are becoming more popular with the Canadian consumer. Hummus (ground chickpeas) is now an everyday food in many homes, not just an exotic dip served with pita bread found only at the local Lebanese restaurant. Lentil crackers are available on many mainstream grocery store shelves. As international flavour trends continue to spread throughout the North American marketplace, there are numerous opportunities and applications for pulses in the baking industry.
It’s a deep purple berry boasting a cherry and almond flavour, chewy texture and a wealth of antioxidants. It’s also Canadian.
In some parts of the country, the sight of a tapped maple tree dribbling sap into a tin bucket is a promise that spring is on its way.
Consumer demand for specialty products is growing, leaving food makers scrambling to solve a healthy – yet delicious – dilemma. The foodservice industry is searching for recipes that eliminate gluten, reduce fat content and offer nutritional and functional benefits, while still tasting as good as consumers know them to taste.
The fields of Canada’s Atlantic provinces, Quebec and Maine are the only places in the world wild blueberries are commercially cultivated. Harvested in late summer, these little gems have been linked to a range of antioxidant benefits.
When it comes to sugar and consumers, it’s a confusing marketplace these days. Where did the communication go wrong?
New fermentation techniques and the rise of single-source cocoa bean varieties could signal new growth for fair-trade chocolate market.
To discover the latest, greatest ‘superfoods,’ we can look back to what sustained the very earliest civilizations
Canada is one of the world’s leading producers and exporters of pulses – beans, peas, lentils and chickpeas – and these crops are increasingly being looked at as healthful, functional ingredients for baked goods.
To ward off scurvy, 18th-century British sailors started taking limes on long voyages (hence the nickname “limey”). The vitamin C in citrus fruits miraculously cured seamen stricken with the disease.
Eggs and egg products are important ingredients in the manufacture of baked goods, and although in the past their contribution to dietary cholesterol has been cause for concern, recent emphasis on their nutritional value and new scientific investigations has led to a more balanced opinion; thus, consumer perception of eggs has improved.
You may be familiar with the Bible story about Jesus turning water into wine, but a winemaker in Niagara is taking the next step and turning wine into bread.
Sugar is one of the major ingredients used in the baking industry. In some cases, sugar use exceeds that of flour. It provides sweetness but also functionality.
The next time you’re experimenting with ingredients, you might want to take another look at walnuts. They’ve long been associated with desserts and sweets – brownies, anyone? – but new research reveals that not only is the walnut tops among healthful nuts, it is also one of the world’s most nutrient-dense whole foods and is well suited for inclusion in a diverse range of recipes.
Pulses are the edible seeds of crops mainly from the legume family, such as beans, peas, lentils and chickpeas. These seeds are normally found in pods.
Most consumers now understand that not all oils and fats are bad for the body, with healthy oils moving to the forefront of consumer interest. This is not a phenomenon that will fade away. In fact, it’s expected that consumer interest in healthy oils will continue to grow, boosting the markets for such products.
As bakers we tend to think that only flour, water, salt and some form of yeast make bread. In a sense that is true, but in addition to using grain processed into flour as our medium, we can also use grain that is processed – but in a much different way – and not milled into flour.
I’m still amazed at how many people in the food industry truly believe that organic foods are a fad destined to fade into obscurity like the low-fat or low-carb trends.
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Bakery Showcase Montréal 2019
May 5-6, 2019