A new study in the Journal of Consumer Research may have you reconsidering the texture of your product based on your target consumer group.
"Make protein a priority at breakfast” was an important message from new research presented at the American Society for Nutrition’s Experimental Biology (EB) Conference in sunny San Diego in April.
Sprouted grains and seeds are perceived as easier to digest and healthier by consumers. Are they right?
Gluten-free is still the heavyweight champion of the Canadian baking industry when it comes to the reigning topic in nutrition myth busting
Sept. 11, 2013, Israel — Salt of the Earth launched WonderSalt, a low-sodium sea salt supplemented with fruit and vegetable essences that will be featured at this this year’s Anuga trade show in October.
Have you ever wondered if dark chocolate really does your heart good? The simple answer is yes, but there is a more complex explanation.
Sugars, sweeteners and baking: the sugar debate is heating up again.
Even before opening the doors of Willow Cakes & Pastries in Niagara-on-the-Lake, Ont., a sweet, yeasty-cinnamon aroma fills the air. How could customers not file inside to choose from an array of temptations?
LOS ANGELES – Scientists finally have some good news about fat in food. Contrary to fears, most food manufacturers and restaurants did not just swap one bad ingredient for another when they trimmed artery-clogging trans fats from products and menus, an analysis finds.
Jane Dummer, a registered dietitian at Guelph Food Technology Centre, answers questions about reducing sodium in baked goods.
A Maritime no-sugar, low-fat bakery has found its niche.
Michelle Brisebois looks into the reasons behind consumers’ desire to know more about the food they eat.
...regulating trans fats in the Canadian food supply
At the end of October, Canadian Health Minister Tony Clement announced plans to establish a Working Sodium Group, which would look at ways of reducing salt intake and cardiovascular disease in Canadians.
A look at the challenges of lowering the glycemic impact of carbohydrates with a new product made from a white kidney bean extract.
Trans Fat Task Force member and Baking Association of Canada president Paul Hetherington shares his thoughts on what the task force report means to Canada’s baking industry.
“Honey, are we killing our kids?” with the good life . . .
…and a cue to innovate to survive.
Weston Bakeries Fined $65,000Following a guilty plea, Weston Bakeries Ltd. was fined after…
Richardson International Ltd acquires WessonRichardson International Limited announced an agreement with Conagra Brands, Inc.…
World's First AI-based date-code scannerFood-tech company OAL announced the formal launch of the world’s…
IBIE expands instructional elements to 2019 showThe International Baking Industry Exposition (IBIE) will be opening its…
Bakery Showcase Montréal 2019
May 5-6, 2019