Monthly Archives: February 2019

Godiva Just Invented a Croissant-Waffle Hybrid

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Commuting to work just got a whole lot better-for those traveling in and out of Pennsylvania Station in New York City. GODIVA is opening its first café in North America inside the famous train station in early February, and the menu looks equal parts sweet and savory. There’s quite a variety on café’s menu, but the biggest item is the… Read more »

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High intake of dietary fibre and whole grain foods reduces risk of non-communicable diseases

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University of Otago researchers have found a link between higher intakes of dietary fibre and whole grain foods and a reduction in the risk of a wide range of non-communicable diseases and their risk factors. Their series of systematic reviews and meta analyses of observational studies and clinical trials conducted over nearly 40 years show a 15 to 30 per… Read more »

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Combining modernity and tradition

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Many Chinese consumers are returning to their roots after two decades of intense western influence in the nation’s food and drink culture, while others are looking to modern solutions for modern health issues. What trends are emerging in China’s health and natural ingredients market? Due to growing disposable incomes and increased urbanisation, many Chinese consumers have become increasingly health conscious,… Read more »

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An introduction to high resistant starch wheat flour

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While formulators have typically relied on ingredients such as flour, oats, barley and nuts to heighten an item’s fiber count, the introduction of high resistant starch wheat flour provides a practical way to ramp up the digestive benefits of a variety of baked foods. At the International Bakery Industry Exposition (IBIE), to be held Sept. 7-11, with an education-only day… Read more »

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The FAO Food Price Index started the new year on firmer ground

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» The FAO Food Price Index* (FFPI) averaged 164.8 points in January 2019, up almost 3 points (1.8 percent) from December 2018 but still 3.7 points (2.2 percent) below the corresponding month last year. After three successive months of relatively stable levels, the increase in January was largely driven by a sharp rebound in dairy price quotations as well as… Read more »

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Healing grain: Scientists develop wheat that fights celiac disease

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Researchers at Washington State University have created a new, genetically distinct variety of wheat that’s safer for people with celiac disease, opening the door for new treatments and healing potential for the staple grain. Body’s adverse reaction to protein For more than 2 million U.S. people who suffer from celiac disease, traditional staples like wheat bread and pasta are off… Read more »

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Ben & Jerry’s Finally Releases a Vegan Chocolate Chip Cookie Dough Ice Cream

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Before you subject your tastebuds to the weird and wonderful new foods and drinks going viral on Instagram, check out Brit + Co’s reviews on First Bite, our series where we tell you if they are truly snack-tastic or totally terrible. It’s been quite a year of incredible innovations from Ben & Jerry’s, most of which are cookie-dough centric. Only… Read more »

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This Is the Real Reason Supermarkets Sell Bread in Brown Bags

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Paper or plastic? We bet you’re used to hearing this question at the grocery store. In the past few years, more people have been choosing paper at the checkout line to be more environmentally conscious, but one section of the grocery store has been choosing paper for a long time: the bakery section. Grocery store bread is typically displayed in… Read more »

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Report Predicts Food Enzymes Market May Reach USD 3.6 billion by 2024

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Numerous food processing units are extensively using these additives to attain environment-friendly processes, as these extracts are used as biocatalysts to increase the production rate. This leads to a considerable reduction in raw material wastage, resulting in shifting preference of the end-users. Several applications such as bakery, dairy, and confectionary are witnessing high adoption of protease, lactase, and carbohydrase owing… Read more »

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On the hunt for label-friendly shortening ingredients

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Once a shortening is fulfilling its functional roles in a formulation, bakers may look to improve the Nutrition Facts Label and take first aim at the fat. “One thing we’re clearly seeing now is a drive toward healthier options,” said John Satumba, Ph.D., North America R.&D. director, global edible oil solutions, Cargill. “For some this means reducing overall saturated fat… Read more »

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