Bakers Journal

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Alternative Ingredients

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Alternative IngredientsBAC Press releasesNewsHealth and SafetyIngredientsTechnical

February 9, 2024
Food in Canada Exclusive: Remilk CEO on Health Canada approval for its animal-free dairy

Alternative IngredientsBAC Press releasesNewsBusiness and Operations

February 9, 2024
Renaissance BioScience awarded grant to develop yeast-based solutions to neutralize off-flavours in plant-based protein products

Alternative IngredientsBAC Press releasesNewsBusiness and OperationsIngredientsTechnical

February 7, 2024
Alberta Organic Grain Hub hosting virtual B2B meetings

Alternative IngredientsBAC Press releasesNews

February 5, 2024
Remilk first animal-free milk protein greenlit for use in Canada

Alternative IngredientsFeaturesIngredientsNutritionTechnical

October 6, 2023
Final Proof: Millet full of potential for bakers

Alternative IngredientsNewsIngredientsTechnical

August 22, 2023
The Good Flour Corp. facility receives BRCGS’s gluten-free certification

Alternative IngredientsFeaturesEducationNutritionTechnicalTrends

June 20, 2023
Artisan bread trends

Alternative IngredientsNewsProductsIngredientsTechnical

June 19, 2023
(Un)Think Awakened Flour uses whole wheat kernel

Alternative IngredientsNewsBusiness and Operations

June 14, 2023
Ontario apprenticeship registrations increased by 24% last year

Alternative IngredientsNewsIngredientsTechnical

June 12, 2023
BBGA webinar will show how to use sourdough in your sweet baking

Alternative IngredientsFeaturesNewsBusiness and OperationsPodcast

May 24, 2023 | Sponsored
Podcast: Dough Strengtheners and Gluten Replacers

Alternative IngredientsNewsBusiness and Operations

May 8, 2023
Sweets From the Earth acquires Quebec biscotti maker Tutti Gourmet

Alternative IngredientsNews

April 27, 2023
COBS Bread launches plant-based cinnamon buns

Alternative IngredientsFeaturesIngredientsNutritionTechnicalTrends

April 19, 2023
Final Proof: What’s new in flour alternatives

Alternative IngredientsFeaturesNewsBusiness and OperationsPodcast

February 8, 2023
Podcast: Maggie Frith of Great Canadian Baking Show on her new baking classes and go-to healthy ingredients

Alternative IngredientsFeaturesNewsTrends

February 5, 2023
Generational recipes from around the world to inspire flavour innovation in 2023

Alternative IngredientsNewsBusiness and Operations

January 17, 2023
Federal and Saskatchewan governments fund crop research

Alternative IngredientsNewsProductsProfiles

December 1, 2022
Ontario sisters develop Alter Eat-o keto products

Alternative IngredientsNews

December 1, 2022
CULT Food Science affiliate MeliBio lands distribution deal for plant cell-based honey in Europe

Alternative IngredientsNewsBusiness and Operations

November 14, 2022
Mondelēz International brings the vegan Cadbury Plant Bar to Canada

Alternative IngredientsNewsProductsTrends

October 28, 2022
Barry Callebaut launches chocolate that puts ‘cocoa first, sugar last’

Alternative IngredientsNewsProducts

October 19, 2022
Roquette launches new line of organic pea ingredients

Alternative IngredientsNewsTrends

October 17, 2022
Upcycled Foods expands ingredient portfolio for food makers

Alternative IngredientsNewsNutritionTechnical

October 11, 2022
Study finds no relationship between high intake of refined grain foods and risk of cardiovascular disease

Alternative IngredientsNewsIngredientsNutritionTechnical

October 5, 2022
Consumers hungry for information on ancient grains: survey

Alternative IngredientsNewsIngredientsTechnical

September 14, 2022
Pioneering cultivation program boosts adaptogen sustainability

Alternative IngredientsNews

September 13, 2022
Multivac supports alternative proteins industry, joins BALPro

Alternative IngredientsProducts

September 8, 2022
American Key Food Products expands line of gluten-free cassava flours