CFIN is helping a cutting edge recipe company to do research for a new book. Published in a number of volumes, the book will be published internationally and is likely to get a lot of media attention. The volumes will contain recipes and food science info about
Cakes/batters
quick breads
laminated doughs (puff, filo, etc)
enriched doughs (think challah, brioche)
Pies, tarts
Cookies
Doughnuts & Fried doughs
Etc.
They are very interested in learning about companies and researchers who can offer insight on the latest food science, foodtech, food ingredients and equipment that will have an impact today - or in the near future - on the way these items are made in classic form or in new ways to accommodate shifting consumer needs and wants.
If you are working in this space and want to be included in the long list of resources CFIN supplies to them, please let me know if the comments section below or via email dana@cfin-rcia.ca. If you use email please put 'Baking Research' in the subject line.
LIVA Foods would love to be included in the list of resources. Whole food date products like powder, syrup, and pastes are increasingly being used as ingredients in baking applications.Chefs already know dates are high in fibre, minerals, antioxidants, and also lower in sugar than some other natural sweeteners.With the increased use of GLP-1 medications, and broader interest in supporting women's health in menopause, we believe consumer behaviour is already shifting towards more nutrient-dense, high fibre products for everyday use. As STRAGENTIUM we represent LIVA Foods for wholesale & foodservice, for retail inquiries contact info@livafoods.com
Interesting! Thank you, Tyson. Could we have more details about these ingredients please @Ed Sosa@Gordon Neal? We have companies that might be interested! Take advantage of YODL to get your name out there!
NutraEx would like to be involved. Our Plug and Play low-sugar, no-sugar-added natural sweeteners are specifically designed for bakery and confectionery products. Sugarlike sweeteners, made with our Embedding patented technology, don't contribute any off-taste but keep sugar browning, moisture retaining, tenderizing, leavening, etc. functions. One-to-one usage without having to add other bulking agents makes bakery operation extremely convenient.
Our newly launched BI-sugar provides double benefits - sugar reduction and sugar digestion inhibiting, and had a big impact at the recent IFT conference in Chicago. Bi-sugar as an innovative solution for sugar reduction is receiving attention from trade media including extensive online coverage, and print publication so far within 3 weeks. See these press releases in the link https://sugarinhibitor.com/news/category/press-coverage
Tyson, thanks for advancing this suggestion. Dana, we'd like to engage if appropriate regarding use of our KAFFIKATM ingredient, so please include us in your list.