Already have an account? Sign in.

 Remember Me | Forgot Your Password?
Sign up for our newsletter or create your own insight alert. If you want us to track a particular topic – just tell us   Bookmark and Share
Create your own alert.

Artisanal Bakeries Thrive On Long Island

The term “artisanal” has become a handy marketing claim these days, but when applied correctly it means handmade using traditional production methods. Several bakeries on Long Island can now make that claim because they are baking hand-formed loaves of artisanal bread – baguette, batard, boule, ciabatta, Pugliese, sesame-seeded semolina or caraway-seeded rye — using techniques that originated in France, Italy, and Germany. The trend began nearly 20 years ago with the opening of Blue Duck Bakery in Southampton and has since spread to other counties. Five genuinely artisanal bakeries now flourish in a region once known as “a dead zone for great bread.” [ Image credit: © Blue Duck Bakery ]

"Long Island Bakeries Making Amazing Artisanal Breads", Newsday, March 12, 2018

Cattle Growers Ask USDA To Clarify Labeling Of “Meat Products”

The U.S. Cattlemen’s Association (USCA), arguing that consumers need to be better informed about beef and alternative synthetic meat products, in February petitioned the USDA Food Safety and Inspection Service for a change in the country’s food labeling system. Labels need to clearly distinguish between real beef and products formulated from plants or insects, as well as laboratory-grown products derived from animal cells, the USCA said. Products not derived from animals that are born, raised, and harvested in the traditional manner, should not be permitted to be marketed as beef or meat products, the association said. [ Image credit: © USCA ]

"US body calls for labeling distinctions for 'real meat' products", just-food, March 12, 2018

South Dakota Governor Signs Bill Allowing Alcohol Use In Baked Goods

A small family-owned cupcake bakery in South Dakota is back in business now that Gov. Dennis Daugaard has signed legislation allowing the use of alcohol in baked goods and candy. Holly Jorgenson closed her Intoxibakes business when she found out that alcohol was an illegal ingredient, but local lawmakers rallied to her defense. The bipartisan legislation sailed through the state legislature. The new law allows mixing alcohol into confectionery and candy, as long as the alcohol volume is no more than .5 percent by weight. Businesses with a liquor license may use more if desired. [ Image credit: © Intoxibakes ]

"Governor Dennis Daugaard Signs Boozy Cupcake Bill", Argus Leader, March 09, 2018

Restaurants Catering To Surge In Demand For Protein, Even The Plant-Based Variety

Restaurant chefs and food companies are responding to the increasing interest in plant-based protein as an alternative to pork, poultry, and beef. Though the Mayo Clinic says Americans already eat way too much protein, almost 40 percent of Americans are trying to increase their consumption of protein; 23 percent are turning to plant protein. An example of how restaurants are catering to the trend is the 28-location vegan chain Veggie Grill based in Santa Monica, Calif. It offers a wide variety of plant-based proteins, including several with a similar taste and texture as meat, such as a new Meatballs & Polenta Bowl made from pea, wheat, and soy proteins. It recently introduced a Wunderbrat made with producer Beyond Meat’s protein
...  More

"Demand for Plant-Based Protein Beefs Up", Restaurant News, March 08, 2018

From Pizza Crust To Baking Mixes, Company Shows Versatility Of Cauliflour

California-based Caulipower, which launched a line of frozen pizzas with cauliflower-based crusts last year, has now expanded into cauliflower-based baking mixes. Cauli-Flour “Make Whatever You Want” mixes are available in original and paleo versions that can be used to make, cup-for-cup, brownies, muffins, pretzels, cookies, gluten-free-breading, and vegan or paleo pizza. Both mixes use cauliflower as the first ingredient, are a good source of Vitamin C, have fewer calories, carbs, fat, and sodium, and are higher in fiber than other baking mixes, according to the company. [ Image credit: © Caulipower ]

"Caulipower Launches First-Ever Vegetable-Based Baking Mixes: Cauli-Flour by Caulipower aka The Make Whatever You Want Mix - Original and Paleo", News release, Caulipower, March 08, 2018

Cocktail Mixer Company Adds “Hard” Seltzer To Portfolio