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 Worldwide Artisan Bakery Industry Expected To Grow
by Market Research Future
Posted: Thursday, June 22, 2017 at 3:25PM EDT

The increasing sale of artisan bakery products is driven by the changing consumer's food consumption preference and economic development. The development in technologies in various countries of the developed regions has led to the innovation in flavors and shelf life of the artisan bakery products. This has raised the consumption of artisan bakery amongst various regions.


 Wisconsin Senate Votes To End Home Baking Sales Ban
by Associated Press
Posted: Wednesday, June 21, 2017 at 3:27PM EDT

Wisconsin home bakers are closer to being able to legally sell their pies, cakes and muffins.


 Angelic Bakehouse To Add Second Shift Of Production In Cudahy
by Tom Daykin, Milwaukee Journal Sentinel
Posted: Wednesday, June 21, 2017 at 3:27PM EDT

Angelic Bakehouse Inc. will nearly double the size of its Cudahy operation and add 40 to 50 workers, under a newly approved expansion plan.


 Bay State Milling Co. Launches Wheat Flour With Fiber Benefits
by Bay State Milling Company
Posted: Wednesday, June 21, 2017 at 3:27PM EDT

Bay State Milling Company announces the launch of a breakthrough food ingredient, HealthSense™ high fiber wheat flour, derived from high amylose wheat. HealthSense™ offers the combined benefits of customary wheat flour functionality, a highly desired macronutrient, and traceability to the farm in one ingredient.


 Is White Or Whole Wheat Bread 'Healthier?' Depends On The Person
by Cell Press
Posted: Tuesday, June 20, 2017 at 3:22PM EDT

Despite many studies looking at which bread is the healthiest, it is still not clear what effect bread and differences among bread types have on clinically relevant parameters and on the microbiome. Researchers report the results of a comprehensive, randomized trial in 20 healthy subjects comparing differences in how processed white bread and artisanal whole wheat sourdough affect the body.



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