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Food Allergy Canada has released new Allergen Management Guidelines for Food Manufacturers, which support Canada’s 13,000-plus food and beverage manufacturers in managing allergens in their facility and enabling safe options for consumers with food allergy.
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Retail sales are expected to reach US$7.8 billion in 2026, suggests Agriculture and Agri-Food Canada’s recently updated statistics and analysis of the baking industry in Canada. Read the full analysis.
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Canadian Pizza Summit East returned triumphantly to the live event stage as a showcase for 20 talented, creative Canadian pizza chefs. Watch the official video of Canadian Pizza Summit East 2022 for a peek at current trends in pizza making!
» Watch the video...
Dutch plant-based ingredients pioneer Fooditive will begin large-scale production trials of 100 per cent bee-free honey in the new year.
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Sixty-six per cent of consumers globally would purchase a dessert from a restaurant more often if there are new options they haven’t tried before. This is one finding of Technomic’s Dessert Global Menu Category Report.
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The comprehensive guide to chocolate and candy making for professionals.
This book combines artisan confectionery techniques with straightforward explanations of the theory, science, and formulas at work. Fundamental information includes ingredient function and use, chocolate processing, and artisan production techniques.
Professionals will find formulas and variations for gorgeous and delectable confections including dairy-based centers, crystalline and non-crystalline sugar confectionery, jellies, nut centers, and aerated confections.
Expanding on the award-winning first edition, this new revision provides the same comprehensive content, foolproof formulas, and step-by-step instructions readers expect, along with the very latest information and guidelines.
» Shop now |
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As bakers you spend a lot of time looking ahead. Creating your formulas and training staff to re-create them consistently. Planning for your rotating seasonal product lineup, often leaving space for adding timely products or designs on a whim. Mapping out your marketing messages. It seems wise to leave a little room for the unexpected as well, writes editor Colleen Cross.
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Here is a classic recipe by Mégane Bouchet-Lanat, chef and manager at Rustique Pie Kitchen in Montreal, which specializes in handcrafted desserts.
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Candyland Christmas is the theme as BAC’s Ontario Chapter presents its annual holiday dinner and social event on Nov. 25.
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Industrial mineral provider Omya has successfully conducted research into adding calcium carbonate into baked goods through trials with wafers. The texture analysis proved that the firmness of the wafer was not affected by adding calcium carbonate. Nutraceutical Business Review reports.
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The B.C. Chapter invites members to come out for Giggle Dam Theatre Company's world-famous Christmas dinner theatre in Port Coquitlam on Friday, Nov. 18!
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With concerns about food waste rising around the world, the food industry is looking to upcycling of waste into food products and packaging as a potential solution, writes Carol Zweep, consulting and technical service manager for NSF Canada, in Food in Canada.
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Enzyme-based dough strengthener, bee-free honey and ‘Cocao first, sugar last’ chocolate. You’ll find these and more bakery-specific products, equipment and services in our Products section.
» Check it out!
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New trends in laminating are shaking up the way layers are counted and the mouthfeel of the finished product. In recent years, you have likely seen amazing laminated dough pictures posted online by many great bakers. Lately, the layers are thicker in the finished products. The result is very defined layers of dough separated by the butter.
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Pastry chefs and bakers bring joy to homes, especially during December. Classic, traditional baked goods that our grandparents may have enjoyed in their childhoods still remain, with a few twists along the way. Karen Barr writes in Bakers Journal.
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