Doughnut

Like Fatty Foods? Blame Your Genes

A person’s preference for fatty foods may be genetic according to Penn State researchers who discovered people with certain forms of the CD36 gene may like high-fat foods more than those who have other forms of this gene. The findings, published in the journal Obesity, may ...More
February 3, 2012
Posted in News, Dressing / Marinades
Creating Clean Labels for Bakery

Clean-label solutions for baked goods. ...More
December 22, 2011
Posted in Articles, Bakery / Cereal, Colors, Fiber
Joe Nuts at UMass

During alumni weekend at UMass, the Food Science students presented staff and alumni their award-winning product concept, “Joe Nuts” a twist on the classic coffee and doughnuts. ...More
October 28, 2011
Posted in Blog
Fat’s Balancing Act

The fatty-acid composition of fats and oils controls functionality and nutritional profile. But balancing the two can be difficult. ...More
September 28, 2011
Posted in Articles, Bakery / Cereal
Food Allergy, Intolerance Sector to Hit $26B by 2017

The global food allergy and intolerance products market is projected to exceed $26 billion by 2017, according to a new report from companiesandmarkets.com. The sector’s explosive growth is expected to continue due to increased diagnosis of digestive health conditions, ...More
August 8, 2011
Posted in News, Bakery / Cereal, Sauces / Gravies / Soup
Convenience, Flavors Driving Baked Goods Sector

While baked goods have always provided nostalgic comfort, today's new offerings also deliver premium twists, global flavor adventure and never-before-seen convenience, according to the recently released “Baked Goods: Culinary Trend Mapping Report" from Center for Culinary ...More
May 27, 2011
Posted in News, Bakery / Cereal, Flavor
Opportunities and Challenges in Bakery and Cereal Products

The grain-based baking and cereals industries have a lot to contend with these days: rising commodity and energy prices, consumers’ shifting notions of healthy foods, gluten-free and acrylamide concerns, just to name a few. ...More
May 17, 2011
Posted in Blog, Bakery / Cereal
Image Gallery: Food Lingo

The most recent update of the Oxford English Dictionary included some new additions from the world of food. ...More
April 20, 2011
Posted in Galleries, Bakery / Cereal
Healthier Fried Foods

Since American consumers insist on eating fried foods, we owe it to their health and to our bottom lines to make fried foods healthier via oil selection, preventing oil migration during frying and other steps. ...More
December 20, 2010
Posted in Articles
Restaurants Spice Up Menus With Seasonal Flavors

Restaurants nationwide are getting into the holiday spirit by spicing up their seasonal menus with familiar winter ingredients and flavors that resonate with consumers, according to a new report from market researcher Mintel. ...More
December 8, 2010
Posted in News, Bakery / Cereal, Dressing / Marinades, Flavor