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 BSU Grads Finding Success With New Baking Pan
by Staff Reporter, Indianapolis Star
Posted: Tuesday, March 16, 2010 at 4:25PM EDT

Matt Griffin was a young bachelor just trying to figure out how to bake some brownies when he hit on an idea that has really cooked. Griffin's idea was a better baking pan for brownies. His goal was to cook every piece of the popular comfort food so that none of it is left undercooked or gooey in the center.

 Vermont White Flour Adds Localvore Flavor
by Candace Page, Burlington Free Press
Posted: Monday, March 15, 2010 at 4:21PM EDT

At the 6th Annual Grain Growing Conference in Burlington last week it was announced that Vermont-grown white flour soon will be available at City Market and perhaps elsewhere.Until now, localvores have had to make do with Vermont whole-wheat flour, which, no matter its quality, has limited uses in cakes, cookies, pasta and breads.

 Tasty Baking Shows Off New Digs
by Harold Brubaker, Philadelphia Inquirer
Posted: Monday, March 15, 2010 at 4:21PM EDT

The plan for the 350,000-square-foot bakery and warehouse was announced in May 2007, and the project was paid for with the help of $31 million in publicly subsidized financing. Tasty's total cost is a huge bet for a firm whose market value was just $60 million yesterday. The company moved its headquarters to a nearby building in April 2009.

 Tampa Bakery & Well-Known Pizzeria Team Up On Vegan, Gluten-Free Pizza
by Viitals Specialty Bakery
Posted: Monday, March 15, 2010 at 4:21PM EDT

Viitals Specialty Bakery and the Gourmet Pizza Company restaurant, both in Tampa, FL, have teamed up to serve their vegan and gluten-intolerant customers gluten-free pizza. Viitals Specialty brand is gaining recognition among the health and allergy conscious in Florida, with products sold in several Tampa specialty stores.

 Functional Technologies Develops Yeast Solution For Acrylamide
by Functional Technologies Corp.
Posted: Monday, March 15, 2010 at 4:21PM EDT

Functional Technologies Corp., a world leader in yeast research and development, announced today that it has developed, tested and filed patent applications for yeast technology that reduces the formation of acrylamide, a carcinogen formed when starchy foods are baked, fried or toasted.

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