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,...
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01/26/12
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...
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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
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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
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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





