22 June 2011

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

27 May 2011 (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

02 May 2011 (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

26 April 2011 (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

22 April 2011 (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

14 April 2011 (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 Interactive, due to the perception that they are indulgence opportunities. The findings from two surveys undertook in relation to consumers’ usage and understanding of food labelling at last week's annual conference of the Biscuit, Cake, Chocolate and Confectionery (BCCC) trade section of the UK industry body, the Food and Drink Federation. …more

12 April 2011 (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 similar to those of the control. Researchers, writing in the Journal of the Science of Food and Agriculture, found that low-grade Lentinus edodes mushrooms can be effective in producing ?-glucan-enriched materials (BGEMs), which can then be used as a high-fibre and low-calorie substitute for wheat flour. …more

08 April 2011 (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 consumers there are opting for loaves with more dietary fibre and nutrients. According to new figures, sales of sliced white loaves in UK supermarkets fell by 1 per cent in 2010, while brown bread sales increased by 6 per cent and seeded batches by 9 per cent. Nearly 65 percent of brown bread was purchased by people aged forty-five or older. …more

05 April 2011 (5/4/2011) reported on claims made by scientists involved in pasta research who have developed a gluten-free spaghetti with a high content of maize flour and acceptable sensory attributes that could be an alternative to conventional pasta due its superior nutritive value. …more