Bakers Journal

Topic
Alternative Ingredients

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Alternative IngredientsFeaturesBusiness and Operations

May 27, 2022
Modern twists on artisanal breads

Alternative IngredientsNewsEducation

May 13, 2022
A shrinking fraction of the world’s major crops goes to feed the hungry, with more used for nonfood purposes

Alternative IngredientsNewsNutritionTechnical

May 12, 2022
Ancient grains conference set for July 20 in Minnesota

Alternative IngredientsNews

March 1, 2022
SaskCanola invests in canola research, launches website and seeks farmer feedback on research priorities

Alternative IngredientsNews

February 24, 2022
EverGrain achieves Upcycled Food Association certification

Alternative IngredientsNews

February 16, 2022
West Blvd Cannabis opens culinary cannabis facility in Vancouver

Alternative IngredientsFeaturesBusiness and Operations

February 15, 2022
Colour and flavour trends

Alternative IngredientsNewsNutritionTechnical

February 11, 2022
ADM releases 2022 alternative protein outlook

Alternative IngredientsNews

February 9, 2022
Ingredion to make equity investment in chickpea producer InnovoPro

Alternative IngredientsNews

February 2, 2022
Sweegen’s high-intensity sweetener brazzein commercially available

Alternative IngredientsFeatures

January 19, 2022
Kerry highlights top flavours in its 2022 Global Taste Charts

Alternative IngredientsNews

January 17, 2022
Puratos and ReGrained’s Upcycled Food Lab team up to meet demand for lower-carb, higher-fibre bake goods

Alternative IngredientsProducts

January 11, 2022
Cambya sugar replacer helps manufacturers reformulate sweet spreads and filling

Alternative IngredientsProducts

January 6, 2022
‘Vegan Boost’ flavour enhancers accentuate buttery and creamy flavours of dairy- and egg-free versions bakery products

Alternative IngredientsNews

January 5, 2022
Partnership to develop lupin farm-to-fork ecosystem in Canada

Alternative IngredientsProducts

December 13, 2021
Methylcellulose-free solutions for meat substitutes

Alternative IngredientsNewsBusiness and OperationsHealth and SafetyIngredientsTechnical

December 6, 2021
Cargill commits to remove industrially produced trans-fatty acids from edible oils

Alternative IngredientsNewsIngredientsTechnical

December 3, 2021
X-ray beam explores vivid blue food colour protein

Alternative IngredientsProducts

December 1, 2021
B.T. Sweet launches Cambya one-to-one natural drop-in sugar replacer

Alternative IngredientsNews

November 30, 2021
Canadian partnership forms to improve nutrition and functionality of plant-based food products

Alternative IngredientsNews

November 30, 2021
Ingredient companies create consortium to put ‘rare sugar’ allulose on European menus

Alternative IngredientsNews

November 17, 2021
Merit Functional Foods’ new Winnipeg facility ready to produce 90% purity pea and canola proteins

Alternative IngredientsNewsIngredientsTechnical

November 11, 2021
Puratos Canada partners with Everspring Farms to add new varieties of sprouted grains to its bakery products

Alternative IngredientsFeaturesNutritionTechnical

November 7, 2021
Creating Organic Bytes of wholesome cakes serving body, mind and soul

Alternative IngredientsNews

November 2, 2021
Ontario’s Vision Food Innovations looking to expand plant-based bakery business

Alternative IngredientsFeaturesNutritionTechnical

November 1, 2021
Final Proof: Nourish your noggin

Alternative IngredientsProducts

October 28, 2021
Cargill’s soluble rice flour appeals to consumers’ desire for label-friendly ingredients

Alternative IngredientsProducts

October 27, 2021
Reddi-wip launches ‘keto-friendly’ zero-sugar whipped topping