A The global cookies market has come into the limelight in recent years as a result of flavour, taste, shape, and packaging innovations mainly driven by health and safety concerns from both regulatory authorities as well as consumers. Cookies are typically eaten as an anytime snack and were initially viewed as an indulgence. Today, a number of companies have cookies… Read more »
When it comes to sweet baked goods, it seems Canadians have a clear favorite. New research from Mintel reveals that nearly three quarters (72 percent) of Canadians eat cookies*, making it by far and away the nation’s most popular sweet baked good. Other top contenders making the list of Canada’s favourite baked goods include muffins (57 percent), cakes (53 percent),… Read more »
AIB International has added a soft cookie product profile to their lineup of Baking Process Kill Step Calculators. This breakthrough industry tool empowers bakeries to validate their food safety preventive controls and accurately evaluate Salmonella destruction in bakery products, meeting FDA’s Food Safety and Modernization Act (FSMA) requirement to validate and verify thermal processes to ensure product safety. “The food… Read more »
However bad you might be at baking, you can take heart that the PR2 robot finds it a heck of a lot more tricky that you will. Researchers at MIT are going through the painstaking process of teaching the robot to make chocolate chip cookies, and that involves a surprising amount of work.
New research from Serbia has flagged up the antioxidant benefits and shelf life extension properties of a sugar beet fibre derived ingredient, Fibrex, when added to cookies.