Researchers in Finland have discovered lactic bacteria that naturally produce hydrocolloids in wheat bread using sourdough, and could be used to make additive-free products that meet taste and texture requirements.
This report analyzes the worldwide markets for Bread in US$ Million. The report provides separate comprehensive analytics for US, Canada, Japan, Europe, Asia-Pacific and Rest of World. Annual forecasts are provided for each region for the period 2007 through 2015. Also, a six-year historic analysis is provided for these markets.
Cereal foods are major dietary sources of energy, carbohydrate and fibre. Studies are increasingly showing that intake of both whole grain and cereal dietary fibre are able to protect against rapidly increasing chronic diseases related to a sedentary lifestyle, such as cardiovascular disease and type 2 diabetes.
A petition to amend US food additive regulations by increasing the safe limit of vitamin D in yeast-raised baked foods was reported by the Food and Drug Administration in The Federal Register of 17 December. Lallemand, Inc., Montreal, QB, filed the application “on behalf of the US baking industry” to raise the safe limit to 400 IU of vitamin D… Read more »
Now held every two years, Europain, the international bakery and confectionery exhibition, will take place 6 to 10 March, 2010, in Paris, France. The show will be held at the Paris Nord Villepinte Exhibition Center in conjunction with the Intersuc exhibition (Sugar and Chocolate or Sucre et Chocolat) making the event an International Bakery, Pastry, Ice Cream, Chocolate & Confectionery… Read more »
According to findings published in Food Research International, the emulsifiers cassava starch and sorghum may improve the crumb structure of the breads, leading to products with improved sensory attributes. The study taps into the growing trend for enhanced gluten-free foods, a rapidly growing market. According to a recent report from Packaged Facts, the gluten-free market has grown at an average… Read more »
The search is on to find the nation’s best bakers to represent the UK in the Louis Lesaffre Cup. The ‘world cup’ of baking pits teams of three bakers, from around 40 countries across all five continents, against each other in a series of national and international heats. Each baker in the UK team will be required to demonstrate one… Read more »
Larger wheat production, less consumption and growing stocks were forecast by the International Grains Council in its Jan. 21 Grain Market Report. World wheat ending stocks in 2010 were forecast at 197 million tonnes by the I.G.C., up 6 million tonnes from the Nov. 26 report and up 19% from 165 million in 2009. The carryover would represent a remarkable… Read more »
The Neapolitan Pizza has obtained the certificate of Traditional Specialty Guaranteed (TSG), which it was asked for nearly two years. This pizza has specific characteristics that make it different. To talk about a Neapolitan Pizza, it is necessary to satisfy the following requirements: – Pizza dough reposed at least six hours – Amount of mass between 180 to 250 grams… Read more »
Berlys, company specialized in manufacture and marketing of products precooked and frozen of bakery and pastry making one has the Catalogues widest of the sector of bakery. Hundreds of references which are now added with new products, from different formats and of excellent quality, are very in agreement with the last tendencies in food. In its vast bread range Restoration… Read more »