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 MESA Foods To Invest Nearly $2.9 Million In Louisville, KY Plant
by MESA Foods
Posted: Friday, December 11, 2009 at 11:15AM EST

MESA Foods, producers of corn and flour products for restaurants, grocery stores, national accounts, and food service and private label segments plans to invest $2.9 million in plant expansion to increase production.


 Tofte, Bramble Join Bread Bakers Guild of America Board
by Staff Reporter, Bakers Journal
Posted: Thursday, December 10, 2009 at 11:55AM EST

The Bread Bakers Guild of America has elected two experienced and talented baking professionals to to three-year terms beginning in January.


 General Mills Launches Consumer Website Of Gluten-free Foods & Recipes
by General Mills
Posted: Wednesday, December 9, 2009 at 10:30AM EST

In reposnse to heavy consumer inquiry, General Mills has launched liveglutenfreely.com, giving them 24/7 access to information about General Mills’ gluten-free products.


 Apple Skin May Boost Fiber In Baking Applications
by Stephen Daniells, Food Navigator.com
Posted: Tuesday, December 8, 2009 at 10:09AM EST

A study published in the Journal of Food Quality states that adding dried apple skin powder could boost the fiber content of baked goods without detrimentally affecting the sensory profile.


 Bioexx Says Canola Protein Has Self-Affirmed GRAS Status
by Jane Byrne, Bakery & Snacks.com
Posted: Friday, December 4, 2009 at 6:11AM EST

Canada's Bioexx has announced it has that it has completed the self-affirmation process to qualify its specialty canola protein isolate Isolexx as self-affirmed GRAS (‘Generally Regarded as Safe’) for use in baked goods and other food products. Isolexx’s good emulsion and foam capacity together with its high solubility means it should perform very well for many baking applications requiring foam stability in the presence of fats in addition to increasing volume and loft.



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