People are always eager for good news about chocolate. That made us sitting ducks two years ago, when Harvard science journalist John Bohannon fooled the world by publishing a “study” that showed chocolate could help you lose weight. He watched the fake story and flimsy science get picked up by legitimate news outlets globally before finally confessing that he had conned the media to prove a point about irresponsible science journals and journalists.
Technavio analysts forecast the global bakery market to grow at a CAGR of more than 6% between 2016 and 2020. The report segments the market into the following four categories:breads and rolls, cakes and pastries,cookies and others.
When you think of your stereotypical French person, you may well picture them in a striped shirt and holding a baguette. For bread is an integral part of the country’s diet and the French take it very seriously. In the show this week, bakers tell us the secret to making good bread as we explore the rules of “baguetiquette”.
Nutella lovers enjoy the creamy spread on toast, pancakes, waffles and more– but is it really okay to eat all day?
And other molecular secrets to digest while you’re digesting
UK consumers look for snacks that contain natural ingredients and colours, according to new research, with many avoiding crisps or nuts with additive colours.
Improvements in breeding tools are helping to make hybrid wheat a reality.
The average American scarfs down 53 pounds of bread per year, to the tune of more than $20 billion in annual revenue for the bread industry. The problem: It’s the wrong kind of bread.
Gluten may not be the culprit when it comes to wheat sensitivities, according to a new body of research presented at the United European Gastroenterology Week 2016. Instead, a team of scientists from Johannes Gutenberg University in Germany discovered a different protein in wheat known as amylase-trypsin inhibitors (ATIs) may be what triggers the stomach-sickening inflammation and other symptoms. For… Read more »