PhD doctorate Quoc Cuong Nguyen, defended his doctorate on how consumers’ preferences and their perception of satiety, at the food research institute NOFIMA.
Breakfast has evolved from an early morning dish to grab-and-go snacks or all-day meals. In 2018 we observed consumers loving quick, easy and nutritious breakfast choices like overnight oats and high protein breakfast cookies. Social media is flooded with breakfast from the iconic avocado toasts to innovative, healthy pancakes for the grab-and-go market.
Did you know that nine out of every ten bites of food we eat today start with a seed? Seeds are important in our food ecosystem. Seeds – specifically the ones often called “super seeds” such as chia, flax, pumpkin, hemp, sesame and sunflower seeds – are garnering a lot of attention in the North American baking world these days.
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.
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 BC Chapter Annual Golf TournamentWed Jun 19, 2019 @12:30pm
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