Over the past number of weeks the FDA has released a number of documents related to the compliance with U.S. Food Safety Modernization Act (FSMA) that may be of interest to Canadian companies exporting to the USCompliance date GuideOn October 23, 2017, the FDA released a new guide to help farmers and food manufacturers determine […]
Read more »Alan Dumonceaux and Marcus Mariathas will be the first Canadians ever to compete in the prestigious Masters de la Boulangerie.Alan Dumonceaux, a baking instructor at the Northern Alberta Institute of Technology, and Marcus Mariathas, master baker for Ace Bakery based in Toronto, are among a select group of bakers worldwide chosen to compete in the […]
Read more »The Canadian baking industry has been experiencing an unprecedented demand for new products in a cultural rainbow of culinary styles, many of which are also creating unprecedented category crossovers, such as breads containing vegetables, fibre from inulin, and chia and a large variety of ancient grains and seeds, to name a few. Consumer convenience means […]
Read more »It will be “Bright Lights, Big City” for bakers around the world when the International Baking Industry Exposition (IBIE) sets up shop in Las Vegas this fall. Running October 8 – 11 at the Las Vegas Convention Center, the event will turn a spotlight on the newest equipment, innovations, and companies shaping the industry.For exhibitors […]
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Read more »Few terms generate more heat in the food industry than “GMO”. For a better understanding of the infamous acronym, and what truly defines a non-GMO product, we reached out to Jacqueline Wilant, Regional Regulatory Manager with Lesaffre Yeast Corporation. What does the term “non-GMO” really mean? Non-GMO food means that the product was produced without […]
Read more »It pays to understand what goes into your dough; and as a growing number of bakers are discovering, this holds true when considering the use of deactivated yeast over L-cysteine.To review, both L-cysteine and deactivated yeast are ingredients that can be added to dough to enhance its extensibility and reduce mixing time. Both are classified […]
Read more »Industry advances, consumer demands, and technological trends are driving new demands in the baking R&D space. For a unique perspective on these changes, and a look at how companies are responding, BAC reached out to Graham Dalziel, Business Development & Sales Manager with Handtmann Canada Limited. Here’s what he had to say…What are the dynamics […]
Read more »Consumer tastes are in constant shift, and today’s eco-conscious eaters are driving demand for foods that are both good for the body and the planet. This is creating demand for organic and chemical-free ingredients; among the most popular of which are organic products, like organic bread.“The demand for organic products is definitely growing, and this […]
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