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New Allergen Management Guidelines available for Canadian food and beverage manufacturers

Toronto – 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. Food allergens such as peanuts, shellfish, wheat, eggs and milk affect more than three million Canadians, including 600,000 children, and impact half of households. This community relies on access to accurate ingredient information yet current food labelling practices, specifically precautionary allergen labelling, is confusing to consumers making it difficult to navigate safe food options, Food Allergy Canada said in a news release. “Food ...

Latest bakery sector analysis from Agriculture and Agri-Food Canada

Ottawa – 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. In 2021 Canada saw recorded retail sales of US$6.6 billion worth of baked goods. Canada was the 12th largest retail market for baked goods in 2021, with total sales valued at US$6.6 billion. Canada ranked third in the market for health and wellness baked goods, with US$2.6 billion in sales in 2021. Canada was world's fifth largest importer of baked goods, with total imports of US$1.8 billion, with most foreign supplied baked ...

Video: Canadian Pizza Summit highlights

Toronto – 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 and relive a great day for Canadian pizza innovation! Our Chef of the Year is Giovanni Campisi, pizza chef at Red Door Cucina in Dundas, Ont. Campisi’s Octopus Pinza (Il profumo del mare) featured octopus carpaccio, micro rocket, buffalo burrata, cherry tomatoes, grated lemon peel with oil and lemon salt and garlic. The fluffy, colourful pizza was made using a biga with hydration of 80 per cent ...

Bee-free honey to begin production in 2023

Rotterdam, Netherlands – Dutch plant-based ingredients pioneer Fooditive will begin large-scale production trials of the world’s first 100 per cent bee-free honey in the New Year. By mass-producing a bio-identical honey that eliminates the need to intensively farm honeybees, Fooditive aims to create a scalable, provenanced supply. As well as providing all the benefits of traditional honey, this will address consumer concerns about animal welfare and sustainability, the company said in a press release. Using the same patented biotech process already used to create Fooditive’s revolutionary vegan casein, which was launched last year, honey DNA is copied into a proprietary ...

Customers enjoy trying new desserts: Technomic report

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. The report explores food-service sales growth, consumer purchases and preferences, macro restaurant trends, dessert category trends, seasonal and holiday influence, and limited-time offers. The report also identifies operator initiatives and key global and local dessert chains, along with secondary competitors, such as Dairy Queen, McDonald’s, Mixue Ice Cream & Tea, Mister Donut and Costa Coffee. Key findings include the following: 66 per cent of consumers ...

Federal government presents bill to address supply chain and inflation troubles

As supply chain disruptions continue to add to the rising cost of living, Federal Transport Minister Omar Alghabra tabled a bill in the House of Commons on Nov. 17 to improve Canada’s supply chain and to make the transportation system safer, more efficient and more reliable. Canadian Manufacturing/Canadian Press report. | READ MORE  


Chocolates & Confections: Formula, Theory, & Technique

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

Bakery Showcase set for Vancouver in 2023!

The Baking Association of Canada is pleased to announce the next Bakery Showcase will take place May 14-15, 2023, in Vancouver. We look forward once again to welcoming the industry at that time to Canada’s premier baking industry event – the largest and only baking industry business-to-business trade show and conference produced in Canada. [caption id= » Read More...

Bakers Formula: Triple Chocolate Chip Cookies

Ingredients   240 g all-purpose flour 4 g salt 4 g baking soda 118 g brown sugar 120 g of softened unsalted butter 60 g granulated sugar 110 g white chocolate chips 65 g dark chocolate chips 110 g milk chocolate chips 5 g vanilla extract (optional) 1 egg Tools 2 bowls 1 spatula or wooden spoon 1 baking sheet lined with parchment paper Instructions   Line your baking sheet with parchment paper and set aside. Mix the flour, salt and baking soda together in a large bowl and set aside.  In another bowl, mix the softened butter, granulated sugar ... » Read More...

BAC Ontario Chapter to host Candyland-themed holiday dinner

Candyland Christmas is the theme as BAC’s Ontario Chapter presents its annual holiday dinner and social event on Nov. 25. » Read More...

Omya's ASMR wafer trial for calcium carbonate in baked goods

Offtringen, Switzerland – 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. | READ MORE » Read More...

B.C. Chapter holiday event: A Traditional Giggle Dam Christmas

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! » Read More...

Packaging: Upcycling in food packaging

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. | READ MORE » Read More...

Newest in new products

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!


Tech Talk: Laminating trends

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. » Read More...


Visions of sugar plums

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. » Read More...



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Sigep    -    January 20, 2023

January 20, 2023 | Rimini RN, Italy » Learn more

Bakery Showcase 2023

May 14-15, 2023 Vancouver » Learn more