A study published in the International Journal of Food Science & Technology shows that the probiotic Bacillus coagulans MTCC 5856 may be stable in functional foods during processing and storage. … Continue Reading →
A study published in the Journal of Food Science shows that wine grape pomace (WGP), a by-product of winemaking, may be incorporated into baked goods as a good source of … Continue Reading →
Researchers with the U.S. Dept. of Agriculture (USDA) have developed a process for making a butter-like extract derived from rice bran oil, which may be able to partially replace margarine, … Continue Reading →
Nestlé Japan has developed a new mini KitKat that can be eaten as chocolate bar or baked. IFT Daily News
BRAMPTON, Ontario — Loblaw Cos. rolled out a selection of gluten-free bakery items under its President’s Choice label that are certified by the Canadian Celiac Association’s Gluten-Free Certification Program. read … Continue Reading →
EL SEGUNDO, Calif. — Fresh & Easy Neighborhood Market is spicing up the bakery in select stores with 60 new baked goods and desserts, the retailer announced. Additions include new … Continue Reading →
The U.S. Food and Drug Administration (FDA) is amending the food additive regulations to provide for the safe use of vitamin D2 baker’s yeast as a source of vitamin D2 … Continue Reading →
