Canadian International Grains Institute

Author Archives: Ellen Goodman

13
Jun
2017
salt_reduction_FI

Reflecting worldwide efforts to reduce sodium consumption, Cigi has decreased the salt level in bread formulations it uses to evaluate and demonstrate the baking quality and performance of Canadian wheat to international customers. “The aim of Cigi’s pilot bakery is to replicate what the industry does,” says Yvonne Supeene, Head of Cigi Baking Technology. “We … continue reading →

07
Apr
2017
SPG_Warbs_Project_Scoring_TB_170307_19_landscape

Cigi has been carrying out its most comprehensive investigation into quality characteristics and functionality of pulses and pulse flours as ingredients in baked products together with Warburtons, the U.K.’s largest bakery brand. In August 2016, Warburtons announced a contribution of $680,000 in in-kind support and funds for a pilot-scale fermentation tank while Saskatchewan Pulse Growers … continue reading →

29
Mar
2017
Yellow pea ingredients were combined with corn meal, pea fibre, sugar and salt and processed into a corn pop style breakfast cereal.

Pea ingredients can improve nutritional levels of corn-based breakfast cereals and reduce glycemic response according to results of a study conducted by Cigi’s pulse area. The research focused on how processing conditions of yellow peas can affect nutritional and end-product quality, says Heather Hill, Project Manager, Pulse Flour Milling and Food Applications. “Consumers view many … continue reading →