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- 156. 2012 NZ Young Bread Baker of the Year
In what was an extremely tight competition, Jason Keesing, from Fresh Start Bakeries, Glenfield, Auckland, has won the award of 2012" NZ Young Bread Baker of the Year". In winning this award, Jason d...
http://www.bakeinfo.co.nz/Hot-Topics/News/2012-NZ-Young-Bread-Baker-of-the-Year - 157. Consumption of grain based dietary fibres may reduce risk of death from CVD
A new study published in the Journal of the American Medical Association concluded that dietary fibre from grains, but not from other sources, was significantly inversely related to total and cause-sp...
http://www.bakeinfo.co.nz/Hot-Topics/News/Consumption-of-grain-based-dietary-fibres-may-reduce-risk-of-death-from-CVD - 158. NZFSA launches new website
The New Zealand Food Safety Authority lauched their new website this month - www.foodsafety.govt.nz. Launched by the MAF New Zealand Food Safety Authority the website aims to help food businesses navi...
http://www.bakeinfo.co.nz/Hot-Topics/News/NZFSA-launches-new-website - 159. Spanish team flags up 'right' formulation for functional bread
Bakeryandsnacks.com (25/02/2011) reported on the findings of a Spanish study published in Journal of the Science of Food and Agriculture, which found that a blend of oat, rye, and buckwheat flours wit...
http://www.bakeinfo.co.nz/Hot-Topics/News/Spanish-team-flags-up-right-formulation-for-functional-bread- - 160. Enzyme based fat replacer can reduce fat in bread by 70 per cent, claims Puratos
Bakeryandsnacks.com (04/03/2011) reported on an enzyme based margarine, butter and oil alternative for bakery goods, which according to ingredients supplier Puratos, can reduce the level of saturated ...
http://www.bakeinfo.co.nz/Hot-Topics/News/Enzyme-based-fat-replacer-can-reduce-fat-in-bread-by-70-per-cent-claims-Puratos
