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01/26/12

Bakery Trends Show Balance Between Delight and Lite

San Francisco-based Center for Culinary Development and Packaged Facts reports that convenience, premium products, wellness, nostalgia/comfort and global flavors are driving trends in the U.S. bakery industry. Sales at in-store supermarket bakeries climbed through the first half of 2011, fueled by trends like smaller portion sizes,...

01/25/12

USDA Unveils Historic Improvements to Meals Served in America's Schools

First Lady Michelle Obama and Agriculture Secretary Tom Vilsack today unveiled new standards for school meals that will result in healthier meals for kids across the nation. The new meal requirements will raise standards for the first time in more than fifteen years and improve the health and nutrition of nearly 32 million kids that participate in school meal programs every school day. The healthier meal requirements are a key component of...

01/18/12

Bread Redux: Don't Throw Out Those Stale Loaves

In our home, the start of the New Year represents a fair amount of house cleaning. It's an opportunity to pare down and give away unused or outgrown clothing, toys and objects. In the kitchen it means cleaning the refrigerator and cupboards, discarding items with passed use-by dates and refreshing the spice cabinet. It's a cathartic ritual our family knows well and in which everyone participates. They also know that when they are tossing out...

01/18/12

America's 50 Most Powerful People in Food for 2012

The website TheDailyMeal.com has published its second annual list of the 50 most powerful people in the food world for 2012. According to the site, many of last year's names appear on this year's roster, but there are new names as well, meaning that some of last year's power brokers have been replaced. Some have also moved up -- or down -- the ladder.

Among the top ten are: Brooke Johnson, president, Food...

01/12/12

FDA Announces Dietetics and Nutrition Webinar

The Food and Drug Administration’s Center for Food Safety and Applied Nutrition and the Joint Institute for Food Safety and Applied Nutrition are sponsoring a Dietetics and Nutrition Webinar on March 5 and 6, 2012, from 11:00 a.m. until 5:00 p.m. Eastern Standard Time. The Webinar is designed for dietetic interns, students and faculty in dietetics and nutrition, and practitioners in dietetics, nutrition and other professional areas. Other...

Portion Your Snacks	Whole Wheat Cinnamon French Toast...
Flour Power	Whole Wheat for the Holidays

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01/26/12

Wheat Foods Council Statement on USDA School Meal Nutrition Standards

The Wheat Foods Council is pleased with the treatment of grains in the new school meal nutrition standards released January 25, 2012 by First Lady Michelle Obama and Secretary of Agriculture Tom Vilsack.

The standards require all grains served in schools must be “whole grain rich” within two years after implementation. USDA includes...

Volunteer expert panel ranks the DASH Diet best overall in the US for healthy eating, diabetics, and may also help lower cholesterol.

01/26/2012 - 12:25pm
The main challenge in making low-salt bread is that it becomes sticky, clogs processing lines, and is less easy to manufacture.

01/25/2012 - 12:25pm
In baked goods, salt influences yeast growth, protein properties of the dough, and also consequently the final consistency of the product.

01/24/2012 - 12:25pm

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Judi Adams, MS RD, President, Wheat Foods Council

3700. 1300. 1200. 43,800.
Looks like just a bunch of numbers, right?
...

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