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- 181. Mushroom β-glucan could be high-fibre wheat substitute, study
Foodnavigator.com (12/04/2011) reported on a new study that found a wheat substitute derived from mushrooms containing ?-glucans could be used to produce healthier cakes with quality attributes simil...
http://www.bakeinfo.co.nz/Hot-Topics/News/Mushroom--glucan-could-be-high-fibre-wheat-substitute-study- - 182. Awareness of nutritional labelling impacting bread sales, analyst
Foodnavigator.com (8/4/2011) reported on UK market analysis by Kantar Worldpanel showing that the decline in sales of white bread and hike in sales of brown bread in the UK is a reflection of how con...
http://www.bakeinfo.co.nz/Hot-Topics/News/Awareness-of-nutritional-labelling-impacting-bread-sales-analyst - 183. Consumers check biscuit and cake labels less than other categories, poll
Foodnavigator.com (14/4/2011) reported that consumers are less likely to check the labels of biscuit, cake, chocolate and confectionery compared to other food categories, according to Harris Interacti...
http://www.bakeinfo.co.nz/Hot-Topics/News/Consumers-check-biscuit-and-cake-labels-less-than-other-categories-poll - 184. ‘Liquid shortening’ may reduce saturated fats and improve cake quality, suggests study
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 f...
http://www.bakeinfo.co.nz/Hot-Topics/News/-Liquid-shortening-may-reduce-sat-fats-and-improve-cake-quality-suggests-study - 185. ABA: Organic yeast proposal could cause massive headache for bakers
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 ...
http://www.bakeinfo.co.nz/Hot-Topics/News/ABA-Organic-yeast-proposal-could-cause-massive-headache-for-bakers
