View As Webpage | View Archives

Share on TwitterShare on FacebookShare on Google+Share on LinkedInEmail a Friend
June 16, 2016
FEATURED NEWS: Using fruit purée as a sweetener
If you click the images or links in the Sponsor Spotlight advertisement we will provide your subscription contact information only to that sponsor.
 
 News 
 

Renaissance Ingredients closer to commercializing acrylamide-reducing yeast

Vancouver-based Renaissance BioScience Corp. has announced the U.S. Food and Drug Administration has “no questions” regarding the company’s generally regarded as safe (GRAS) notice for its non-GMO acrylamide-reducing baker’s yeast strain. According to Renaissance, this a further step towards commercializing its yeast strain. >> Read full article

Canadian study suggests barley lowers two types of bad cholesterol

A new research study from St. Michael’s Hospital in Toronto suggests that eating barley, or foods containing barley, reduces levels of two types of bad cholesterol associated with cardiovascular risk, reports Nutrition Insight. >> Read full article

Artisan bread maker stepping up production in Vancouver

Fife Bakery, an all natural organic artisan bakery specializing in naturally leavened breads made from local ingredients, is set to open a production facility along with a small retail counter in the Olympic Village area of Vancouver, reports VanCity Buzz. >> Read full article

 Sponsor’s Message 
 
ACCI

Up to 20% off Gluten-Free Baking Books in May

One of the most rapidly growing segments in the food industry is gluten-free baked products. During the month of May, AACCI Press is offering up to 20% off gluten-free related books to help you stay current on how to effectively meet the growing consumer demands of gluten-free food and beverages. Choose from bestsellers like Gluten-Free Baked Products and Science of Gluten-Free Foods and Beverages. >> Learn More

 Featured News 
 
Feature News

Using fruit purée as a sweetener

Sugar is under attack. In Canada, business leaders and politicians are advocating for more revealing sugar labels on foods. In the U.S., the recent 2015-2020 Dietary Guidelines for Americans now recommends consumers get less than 10 per cent of calories per day from added sugars. Now caution surrounding refined sugar is a consumer trend bakeries are seeing first-hand, and when seeking an alternative to added sugar bakeries are turning to fruit. >> Learn More…

 
 Event Calendar 
 

International Baking Industry Exposition

October 8-11, 2016
Location: Las Vegas >> More Info

Food Regulatory & Quality Assurance Summit

October 18, 2016
Location: Toronto >> More Info