News

Goodman fielder, George Weston Foods, Yarrows and Couplands have all responded to the call for the voluntary fortification of bread by introducing specific lines that include folic acid. …more

Catch up on news from Baking Industry Research Trust in our latest bulletin. Read about how to nominate a Baker for the Young Baker of the Year 2012. Also discussed are key findings from the 2008/09 New Zealand Adult Nutrition Survey as well as an interesting study regarding Australians consumption of grain based foods and a progress report on sodium reduction in bread. …more

The Young Bread Baker of the Year competition is run by the New Zealand Association of Bakers and is open to all bakers in New Zealand that have completed their qualification within the past 2 years. Participants are tested on their practical baking skills as well as completing a written exam, research, a presentation and an interview over the course of one day. The judges’ panel is made up of people from within the baking industry. …more

Kiwi bakers are leading trans-Tasman efforts to lessen sodium levels in bread according to a paper published in the Medical Journal of Australia by researchers at The University of Auckland and the George Institute for Global Health (Sydney). Dr Helen Eyles from The University of Auckland’s Clinical Trials Research Unit says: “Bread is the largest contributor to dietary sodium intake in both Australia and New Zealand, and excess sodium can cause blood pressure to rise over time, greatly increasing the risk of cardiovascular disease.” …more

Catch up on news from Baking Industry Research Trust in our latest bulletin. Read about the winner of the Young Baker of the Year, an update on Folate fortification and an article on the latest bakery trends…more

A session on Cereal and Bakery will be included as part of the programme at the New Zealand Institue of Food Science and Technology Conference to be held in Rotorua from June 29th thru to 1st July. The session to be held in the morning on 30th June, will include three presentations on enzymes in baking, the food structure of bakery products and modern and ancient grains used in todays bakery products. …more

Bakeryandsnacks.com (27/05/2011) discussed a new report titled "Baked Goods: Culinary Trend Mapping Report", that showed convenience, global flavors, and premium products are leading new trends in the bakery sector. The new report from the Center for Culinary Development (CCD) and market research organization Packaged Facts found that even with the current recession baked goods innovation and consumption has continued to rise. …more

Bakeryandsnacks.com (2/5/2011) has reported on a study by Malaysian food engineers, which has been published in the Journal of Food Engineering showing the effect of ultrasonic waves on sponge cake quality. The researchers showed that ultrasound exposure could be used to improve the quality of aerated food products given that their research results showed it produced cake batter of lower density and flow behaviour index, as well as having higher viscosity, overrun, and consistency. …more

Bakeryandsnacks.com (26/4/2011) has reported that proposals in the US to prevent bakers from calling their wares organic if they use standard baker’s yeast could “dramatically impact availability in the organic bakery product category”, the American Association of Bakers (ABA) has warned. …more

Foodnavigator.com (22/4/2011) reported on a study published in LWT - Food Science and Technology, that found cakes made from liquid shortening containing a zero trans-fats, and generally a healthier fat profile, showed more uniform grain, finer texture, higher volume, and better shelf-life then cakes made from plastic shortening. …more