Monthly Archives: June 2016
Chemists say they finally know how to make soft, delicious gluten-free bread
Two food scientists have reportedly figured out how to isolate a corn protein that has the ability to make gluten-free bread and pasta as soft and doughy as their wheat-filled counterparts. Despite the increase in people choosing a gluten-free diet these days – whether it’s because of gluten sensitivity or lifestyle reasons – there’s still a huge gap in the market… Read more »
FTC Culinary Arts and Baking and Pasteleria Programs Receive Industry’s Top Accreditation
Report: Candy sales still rising despite increasing health awareness
Infrequently Asked Questions: Is dark chocolate actually healthy?
Innovative and healthy
Retail bakeries have long been innovators in the culinary world. Whether it be decorating, flavor, etc., bakeries continue to not only offer those comfort desserts that people will always gravitate toward, but also new and exciting innovations in both ingredients and the health and wellness movement. Today’s retail bakery has something for everyone, from the traditional sweet-tooth to the health conscious shopper who want to indulge, but stay regimented in watching what they eat.
Predicting loaf volume without baking the bread
General Mills files patent on gluten-free pizza dough
The bread revolution that could change how you think about carbs
Mondelez Begins New Research & Development Center in Poland
At a groundbreaking ceremony today, Mondelez International officially began the construction of a new global Research, Development & Quality (RDQ) site in Bielany Wroclawskie. With a symbolic turn of the first shovelful of soil, company executives and local officials marked this important milestone for Poland and the company’s RDQ network in Europe. The state-of- the-art research and development facility is… Read more »