The International Dairy-Deli-Bakery Association™ (IDDBA) has announced the speakers for the 2016 Dairy-Deli-Bake. The event will be held June 5-7 in Houston, TX at the George R. Brown Convention Center. Complete program information is available at iddba.org. …
Almond milk is now America’s favorite milk substitute, boasting sales growth of 250% over the past five years. During that same period, however, the total milk market shrunk by more than $1 billion. And while almond milk still accounts for just a fraction of the total milk market (about 5%), it brings in more than twice the revenue of the other substitutes combined – holy cow! …
A new milk processing plant in northeastern Indiana recently announced by Wal-Mart could cut into the amount of milk that dairy farmers currently have to ship out of state. …
Meijer is setting a goal to sell only eggs sourced from cage-free farms by the year 2025, joining a growing group of food retailers, restaurant chains and food manufacturers that have announced similar plans. …
From a technical point of view, red velvet isn’t overly challenging when it comes to baking applications. The one thing to note is that required usage is very high, in the range of 2-3 times the level typically used. This is primarily to overcome the inherent dark brown shade of the chocolate. Because of the high usage level and the fact that there are no bleed considerations, a Red #40 dye versus a lake will typically be the preferred choice. …
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