Bakery

Total Records Found:18

Bakery Dec 09,2011

Ready-to-bake Cookie Dough Not Ready-to-eat, Study of E. coli Outbreak Finds

The 2009 investigation, which involved extensive traceback, laboratory, and environmental analysis, led to a recall of 3.6 million packages of the cookie dough.

Bakery Jun 16,2011

Lupin Flour Reduces Heart Disease Risk

Dr Belski said there had been renewed interest in using lupin flour in regular foods, because of its unique high protein, high fibre composition and its ability to be incorporated easily into typical food products such as bread.

Bakery Feb 24,2011

High Vitamin-D Bread Could Help Solve Widespread Insufficiency Problem

Weaver's group did experiments with laboratory rats, a stand-in for humans in such research, that ease doubts over whether bread baked with high vitamin D yeast could be a solution.

Bakery Jan 20,2011

Study Finds Celiac Patients Can Eat Hydrolyzed Wheat Flour

In this study, doctors evaluated the safety of daily administration of baked goods made from a hydrolyzed form of wheat flour to patients with celiac disease.

Bakery Nov 22,2010

Solvay Welcomes Positive EFSA Opinion on Lactulose

This food ingredient is now recognized for its beneficial effect on intestinal transit, with a daily dose 10 grams of galactofructose in a portion of food helping to reduce transit time.

Bakery Sep 28,2010

Cargill Launches Shortening for Omega-3 Nutrient Content Claims

The new shortening helps bakers differentiate their products by adding a FDAMA nutrient content claim for ALA omega-3.

Bakery Jul 23,2010

Nestlé to Fund New Whole Grain Study

This study will build on previous Nestlé research that has suggested that a diet rich in whole grains has many potential nutritional benefits.

Bakery Apr 14,2010

National Starch Launches Hi-Maize Wholegrain in Europe

Suitable for low moisture applications including muffins, waffles, pizza, pasta, biscuits, cakes, cereals, artisanal bread and gluten-free products, Hi-maize wholegrain has a mild taste profile and confers an appealing yellow colour.

Bakery Feb 16,2010

Sara Lee Launches DHA Omega-3 Bread

The new breads provide moms an option for their little ones that contains a portion of their daily recommended whole grain intake along with the mild taste and soft texture inherent in the Sara Lee Soft & Smooth line, now with DHA Omega-3.

Bakery Oct 09,2009

Essential Nutrient Iodine to Be Added to Bread in Australia

The mandatory iodine fortification regulation requires the replacement of the existing salt in bread with iodised salt. This is preferable to people adding extra iodised salt to their food.

Bakery Sep 15,2009

Most Americans Don't Measure Up to the Daily 6 - Healthy Diets Go with the Grain

"Bread and grains are important sources of energy in our diet," says Harper. "We have to remember to achieve balance in life, and the same goes for the way we approach our health. In addition to eating right, it's important to be physically active."

Bakery Jul 22,2009

CoroWise Sterols Applied to New Frozen Breakfast Products

Adults who start their day with one of the hot Krusteaz breakfast foods, and continue to follow a healthy diet of foods low in saturated fat and cholesterol, may see their cholesterol numbers start to drop in as little as four weeks.

Bakery Jun 17,2009

Fenchem Seeking AIB Approval for Inulin Product

Fenchem In-fibre inulin has recently obtained organic certification, which meets both the standards of the United States Department of Agriculture (USDA) National Organic Program (NOP) and EC.

Bakery May 26,2009

Maxx Performance Introduces a Solution for Adding Green Tea Extract to Baked Goods Without Compromising Flavor

By coating the green tea extract (46% EGCG, 98% total polyphenols, 82% catechins) with a thin, tasteless film of vegetable food-grade material, the company delivers a tasteless, free-flowing powder.

Bakery May 08,2009

New Study Reveals a High-Fiber Breakfast Keeps Hunger and Calories in Check

The study compared the effects of General Mills’ Fiber One cereal, served with 1 percent milk and a glass of water, with the effects of a low-fiber cereal, also served with 1 percent milk and water.

Bakery Jan 19,2009

SunOpta Launches Sunflower Bakery Solution

Sunzipan Sunflower Paste is made from roasted high oleic kernel providing excellent stability and extended shelf life properties while adding texture, flavor and value to your final product.

Bakery Dec 01,2008

Foods Made From Whole Grains Known to Help Protect Against Heart Disease, Cancer and Diabetes

Bread, pasta, and other foods made from whole grains — known to help protect against heart disease, cancer and diabetes — may get even healthier in the future.

Bakery Nov 21,2008

Study Highlights Important Role of Ready-to-Eat Cereal at Breakfast Among Girls

Researchers analyzed dietary data collected from more than 2,000 girls over the course of 10 years from childhood through adolescence and identified three reasons why parents may want to encourage their child to eat cereal for breakfast.