Cashing in on cashew nut waste: A natural alternative to nitrates?
Cashew nut shells are commonly discarded as a waste product but a high antioxidant content could mean they have potential to be used as meat preservatives, say Brazilian researchers.
Archives for May 23, 2019
Cream of the crop: The dairy boom in China’s bakery market
Irish dairy processor Glanbia is capitalizing on the Chinese consumer’s growing penchant for full-fat dairy creams – especially prevalent in raft of exquisitely decorated cream-topped cakes on show at Bakery China.
Creating trends in China’s bakery market
Rich Products Corporation has been at the forefront of development in China’s bakery industry since its entry three decades ago and today is considered a trend originator.
Guest article
A true breadwinner: The rise of sourdough in Asia Pacific
Michael Bultel, head of Ingredients and Baking Center, Asia Pacific, for Lesaffre looks at the implications of the increasing appeal of artisanal bread in Asia Pacific.
Global study opens new avenues to better adapt bread wheat to climate change
An international study has mapped out an extensive and rich gene pool for future breeding improvements of modern bread wheat.
Go nuts with donuts: Entenmann’s invites consumers to create creative concoctions
The New York-based company, part of Bimbo Bakeries USA, is again inviting American consumers to create their dream donut to celebrate National Donut Day (the first Friday in June each year).