Daily Archives: June 22, 2019

FDA Issues Final Guidance on Declaration of Added Sugars for Honey, Maple Syrup, Etc.

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On June 18, 2019, FDA issued a final guidance to provide clarity on the labeling of added sugars for single-ingredient packages or containers of pure honey, maple syrup and other single ingredient sugars and syrups as a result of a requirement contained in the Agriculture Improvement Act of 2018 (Pub. L. 115-334), known as the “Farm Bill.” Single-ingredient products, such as… Read more »

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Israeli food-tech DouxMatok lands US$22 million in funding for sugar-reduction solution

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Israeli food-tech company DouxMatok has secured US$22 million in a series B funding round for its sugar reduction solution that enables a reduction of “sugar with sugar.” By increasing the efficiency of sugar delivery to the tongue’s sweet taste receptors, the technology allows food products to be made with 40 percent less sugar without compromising taste, mouthfeel or texture. The… Read more »

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Achieving greater efficiency in cookies

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Cookies remain one of the most profitable items in the retail bakery business, and automated depositing is paving the way for even greater efficiencies. In one recent example, Busch’s Fresh Food Market, a 17-store operator based in Ann Arbor, Mich., is installing a 1,400-square-foot freezer at its central plant in nearby Clinton, Mich., to assist in the conversion to automated… Read more »

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A driverless pod will soon be delivering pizza in Texas

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Global pizza purveyor Domino’s is planning to use self-driving pods to deliver its cheesy meals to hungry customers. The food company is partnering with California-based tech startup Nuro for a trial service in Houston, Texas later this year. Nuro has been gaining attention since its creation in 2016 by Dave Ferguson and Jiajun Zhu, both former members of Google’s autonomous-car… Read more »

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Energy Efficiency in the Baking Plant

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The process of baking inevitably consumes a lot of energy, but it also presents a number of opportunities to streamline energy usage, including the use of improved components, adoption of efficient processes, and setting up of state-of-the-art baking facilities. Steps to Savings The Carbon Trust is an independent, expert partner of leading companies around the world, helping them contribute to… Read more »

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Glazed Donuts With Classic and Chocolate Fillings

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Krispy Kreme has taken its Original Glazed donut and injected it with two different types of cream filling … and it’s all thanks to the anniversary of the first moon landing. This is the first time that the glazed donut is being filled in the United States. We admit that we were super jealous when the Dominican Republic got a… Read more »

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Jessica Préalpato The World’s Best Pastry Chef 2019

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Jessica Préalpato, head pastry chef at Alain Ducasse au Plaza Athénée and the winner of The World’s Best Pastry Chef 2019, sponsored by Sosa, believes in a humble, no-frills cuisine dedicated to paying homage to quality produce. Discover the ethos behind her streamlined philosophy of ‘desseralité’ The French word ‘naturalité’ indicates something that belongs to nature and it is this… Read more »

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Fat dangers from cakes and pastries

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Eating a piece of butter cake will take up 84 percent of the daily trans fat limit recommended by the World Health Organization, the Consumer Council has found. The watchdog, along with the Centre for Food Safety, tested 75 samples of baked products – including puffy pastry, cream soups, pies, tarts, cookies, cakes and Chinese pastries. Nineteen of the samples… Read more »

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Sara Lee Frozen Bakery opens new test kitchen, innovation center

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Sara Lee Frozen Bakery has opened a 10,000-square-foot research and development innovation center and test kitchen in its Oakbrook Terrace headquarters, the company announced Monday. The Kitchens of Sara Lee facility will focus on the innovation and expansion of new flavors and product lines. The innovation center features a fully equipped test kitchen, lab, storage and presentation space and is… Read more »

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