Daily Archives: February 15, 2020

In 1981 Sara Lee Introduced Frozen Croissants – It Quickly Outsold Their Pound Cake

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In the United States, National Croissant Day recognizes a flaky pastry enjoyed at every meal.  Croissants are a buttery, crescent-shaped rolls that are crispy on the outside and soft on the inside. Legend surrounds this pastry, as is often the case with a popular, worldly treat. What is known, is that crescent-shaped breads have been found around the world for… Read more »

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Scientists Gene-Edited Wheat To Create High-Fiber White Bread That’s Actually Good For You

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White bread is extremely popular but a drawback of its production is the lack of fiber content in its flour. Now an international team has discovered the gene responsible for the fiber in flour, and have been able to produce white bread that is high in fibers at last. The new flour they created, described in the journal PLOS ONE… Read more »

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The Science Behind To’ak, The Most Exclusive Chocolate Bars on Earth

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To’ak, the Ecuador-based chocolate producer, might not be the most expensive chocolate maker on earth, but it’s certainly the most expensive one the average consumer has ever come across. The offshoot of a rainforest conservation project, the company was founded by Chicagoan Jerry Toth and Austrian native Carl Schweizer.  “Company” doesn’t do this outfit justice: with its small-batch, handmade product… Read more »

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Bühler Is Certified with Highest Cyber Security Standard

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At the end of January 2020, Bühler’s information security management system has been certified with the most respected cybersecurity standard: ISO 27001:2013. With this certification, Bühler showcases how important information security is for the company. ISO 27001 protects key areas such as internal business IT, the automation solution Mercury MES, the Bühler Insights platform, and the myBühler customer portal. “Today,… Read more »

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DuPont responds to clean-label demands with PowerBake series

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DuPont Nutrition & Biosciences has introduced its PowerBake 6000 and 7000 enzyme series, developed especially for European recipes. The enzymes offer an emulsification solution that preserves the taste and quality of white breads and buns while meeting customer demands for clean labels. According to DuPont, the enzymes show an improvement on volume (5-15%) and initial softness (by 10-25%) with zero compromise… Read more »

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Chocolate contains cadmium that can increase cancer risk

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Children and adults all over the world love chocolate, either enjoying it by eating chocolate bars or sipping warm cocoa drinks. But behind its delicious taste, cacao contains cadmium, a chemical substance harmful to kidneys. It also increases the risk of cancer. If we compare it to other harmful heavy metals like arsenic, cadmium may not seem to be that… Read more »

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This new sugar substitute is made from food waste

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As more and more companies look to curb food waste, fruit scraps and ugly pieces of produce that once went into the compost bin or trash can are finding second lives. Juice pulp has been turned into popsicles , wonky veggies into soups, and now Dutch company Fooditive is turning leftovers from apples and pears, along with the pieces of… Read more »

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The process of creating the sourdough donut

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When Dawn Foods invited five executive pastry chefs to its Donut Co-Creation Competition last year, the company wasn’t just looking to find the next big flavor or topping in donuts. Dawn Foods wanted to reinvent the donut much like the cronut did in 2013. Mathew Rice, executive pastry chef of Niche Media Group in Nashville, Tennessee, achieved that with his… Read more »

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Swiss Chocolate Giant Barry Callebaut Debuts Vegan Milk Chocolate Line

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Barry Callebaut—one of the world’s largest chocolate manufacturers—recently introduced vegan “Milk” Chocolate as part of its Plant Craft line. The company says the new chocolate has a traditional creamy milk chocolate flavor and texture and is made with “an ingredient of natural origin,” exclusively available to Barry Callebaut. It took the company’s research and development team two years to develop… Read more »

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