Folic Acid, Vitamin B12 Fortification Associated With Increased Risk of Cancer

November 18, 2009 Staff Reporter, Science Daily

A study published in the November JAMA says that since 1998, many countries, including the United States, have implemented mandatory folic acid fortification of flour and grain products to reduce the risk of neural-tube birth defects. Recently, concerns have emerged about the safety of folic acid, in particular with respect to cancer risk.

Bridor Offers New Range Of Bread And Viennese Pastry

November 18, 2009 Bridor

Bridor, the specialist in frozen French-style bread and Viennese pastries for professionals of the hotel and restaurant trade and bakers recently unveiled their new BIO organic range at the ANUGA trade show in Germany.

Food Industry Leaders Unite To Promote Sanitation Best Practices

November 17, 2009 American Bakers Association

Drawing upon the combined expertise of leading food safety and sanitation experts, and sponsored by eight leading food industry organizations, the Equipment & Plant Design Workshop for Allergen/Pathogen Control will be held February 9 & 10, 2010 in Chicago providing attendees with practical, real world solutions to take back to their companies.

Pea Flour Could Create Tasty Low-GI Foods: Study

Whole yellow pea flour could be used to create low-GI foods with similar
sensory characteristics to whole wheat flour, according to a new study from the
Journal of Food Science.

Introducing Nature’s Pride Nutty Oat Bread

November 13, 2009 Nature's Pride

Natures Pride, available nationwide, has just introduced Nutty Oat, offering the
hearty texture of oats and delicious nutty flavor with no nut allergens. It is
also the first all natural variety of its kind to be introduced.