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- 176. BIRT Bulletin Summer 2011 Issue
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 2008/0...
http://www.bakeinfo.co.nz/Hot-Topics/News/BIRT-Bulletin-Summer-Issue - 177. Call for submission on draft nutrition, health and related claims Standard
Food Standards Australia New Zealand (FSANZ) is calling for submissions on a draft nutrition, health and related claims Standard. The proposed new standard will regulate voluntary statements made by m...
http://www.bakeinfo.co.nz/Hot-Topics/News/Call-for-submission-on-draft-nutrition-health-and-related-claims-Standard - 178. Children's Iodine intake significantly improved by bread fortification
The majority of Kiwi kids seem to be getting enough iodine to sustain good health since bakers switched to using iodised salt in most breads, according to a new Ministry of Agriculture and Forestry (M...
http://www.bakeinfo.co.nz/Hot-Topics/News/Children-s-Iodine-intake-significantly-improved-by-bread-fortification - 179. Americans embracing global premium bakery
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 th...
http://www.bakeinfo.co.nz/Hot-Topics/News/gugugfhjgh - 180. Ultrasonic waves claimed to boost sponge cake quality
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 qu...
http://www.bakeinfo.co.nz/Hot-Topics/News/Ultrasonic-waves-claimed-to-boost-sponge-cake-quality-
