Accurate front of pack nutrition labeling (FOPNL) can be helpful to both consumers and food companies to ensure relevant nutrition information is accessible when consumers are making product choices in-store. …
The students created Yay-tost, a creamy Norwegian-style, brown, whey-based cheese spread that offers health-conscious consumers a good source of protein, contains 3 grams of dietary fiber and is an excellent source of calcium. The product comes in an aluminum squeeze tube that is recyclable. …
Dough proofing is crucial for achieving that perfect rise and gluten development needed to bake bread with the proper texture and flavor. There are a few different ways to proof bread dough. However, two of the methods are often compared and debated. Those two methods are using a Dough Proofer and floor-proofing dough. …
In a recent display of global baking talent, the 52nd UIBC International Competition for Young Bakers took place in Reykjavik, Iceland, featuring 14 contestants from 7 nations. As the sole Asian representative, the Chinese team made a remarkable impression, clinching the “Best Showpiece Award”, with the support of Angel Yeast …
The Almond Board of California (ABC) announced the winners of its Tastemaker Trials student competition, which invited university students to create delicious almond-based snacks that tap into the consumer trend of “intentional indulgence” and appeal to younger generations’ snacking needs. …
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