The range of plant-based ingredients continues to grow and nowhere is this more evident than in baking. From vegan cakes to better-for-you plant-based protein cookies, new and exciting products were exhibited at both the Winter Fancy Food Show (WFFS) and Natural Products Expo West in California this year.
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.
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.
Oslo, Norway, and Melbourne, Australia – An international team of researchers has found that the familiar bloating many people experience after eating foods containing wheat may be due to sensitivity to fructan, not gluten, as is commonly believed. Their paper is published in the journal Gastroenterology. Medical Xpress reports. | READ MORE
As part of a general shift towards clean labels and natural ingredients, honey, nature’s sweet syrup, has caught the attention of the baking industry. Honey history is rich and deep. For years, honey has been used topically as an antiseptic. It’s believed to speed up the healing process in mild, superficial wounds, ulcers and burns. It’s hygroscopic, so it draws moisture out of environment and dehydrates bacteria. It also has a high viscosity which creates a protective barrier that can promote wound healing.
According to Agriculture and Agri-Food Canada, between 2008 and 2012, the gluten-free market had a compound annual growth rate of more than 26 per cent and the global market is expected to hit US$6.2 billion by 2018.
Increased interest in food from mission-based companies, emerging millennial values and a desire to be part of a food tribe are all factors fuelling the growth of vegan foods, reports Elizabeth Carford in a March 2015 Food Navigator USA article entitled, “Vegan is going mainstream, trend data suggest.” Carford cites Eric Pierce, director of strategy and insights with New Hope Natural Media, who says, “The reason for the expansion appears to be the mitigation of the perception of vegan beyond its traditional stereotype of being all about animal welfare.”
The popularity of free-from foods has surged in the Canadian marketplace over the past decade. Where consumers once had to thoroughly read ingredients lists on packaged food, there are now entire grocery aisles dedicated to gluten-free, dairy-free, and other allergen-free food. According to a 2011 Euromonitor report, the Canadian food intolerance market is globally ranked 10th at a value of $161.3 million US. The U.S. has the largest market at $3.4 billion US.
According to a CNN report, a food scientist in Singapore has extracted anthocyanins from black rice and infused it into bread, developing a purple-coloured loaf that digests 20 per cent slower than regular white bread and includes healthy antioxidants. | Read more.
Did you know that nine out of every 10 bites of food we eat today start with a seed? Seeds are important in our food ecosystem and are packed with essential nutrients like protein, fibre, vitamins, minerals and essential fatty acids. And suddenly, seeds are everywhere – in beverages, bars, crackers, breads, cereals, yogurt – you name it. In my book, The Need for Seeds, available via Amazon, I address how to make seeds an everyday food for your healthy diet, based on the platform of adding more plant-based foods and ingredients to your meals and snacks.
Paul Hetherington, president of the Baking Association of Canada, brought up some chewy food for thought at a recent Ontario chapter event. Isn’t it strange, he mused in broaching the subject of genetic modification, how people seem to love technology in their communications, clothes, toys, and cars, but are far more questioning of its role in their food.
Jake the Baker Award winner namedSunday, April 30, the winner of the Jake the Baker…
Grain-free diets miss key nutrientsNew findings presented at the Canadian Nutrition Society annual conference…
Synergy Flavors acquires JanoušekAmerican company Synergy Flavors, Inc., a supplier of flavours, extracts…
The secret to lasting 100 years in businessVentes Rudolph/Rudolph Sales is celebrating 100 years of supply service…
June 10-12, 2018
Bakery Showcase 2019 Trade Show & Conference
May 5-6, 2019