Home Baking

The September issue of Kernels is here


We are pleased to present the latest issue of Kernels, our e-magazine. In this issue we focus on the health benefits of grains and we tackle the current myths and misinformation about wheat and carbohydrates. Also, we’ll tempt your taste buds with two delicious, hearty soups. Finally, Wheat Growers Corner adds to your baking expertise with our primer on the different kinds of flour and their uses.Read more

Bread Gets a Nutritious Boost: FDA Approves Petition to Raise Vitamin D in Baked Foods


Baked foods can soon begin packing a more powerful punch, thanks to a Food and Drug Administration-approved petition allowing the use of vitamin D2 yeast at higher levels.

The new rule permits bakers to use yeast at levels not to exceed 400 international units (I.U.) of vitamin D per 100 grams in the finished food. A fat-soluble vitamin that is found naturally in very few foods, vitamin D is essential to bone health and wellness.Read more

Home Baking Association Annual Meeting: Baking is NOT a Spectator Sport


Calling all home baking educators – you won’t want to miss the Home Baking Association (HBA) Annual Meeting October 14-16 in La Jolla, CA. “Baking is NOT a Spectator Sport” is the theme for this year’s meeting featuring two hands-on workshops and 14 speakers giving updates and information for extending the home baking message using new technology and resources.

Presentation topics include “The World of Spices: Where Flavor & Nutrition Unite,” “Why Bake? Research That Advocates Home Baking,” and “Lifting, Rising, and Heating UP Your Online Baking Message.”Read more

Creative Sandwiches and Wraps Offer Cheap Ways to Pack a Healthy Lunch

Wise Bread, US News & World Report Money

Eating on the go can do more than compromise your diet—it can take a bite out of your wallet. When your go-to lunch strategy involves cafeterias, restaurants, vending machines, and fast food, costs add up quickly. Packing your own lunch is a great way to eat well on the cheap. Thanks to a range of healthy wheat options—pitas, wraps, and tortillas, to name a few—you can pack a delicious, nutritious homemade meal for a fraction of what it costs to eat out.Read more

Whole Grains Summit 2012 - Judi Adams, MS, RD

See video

Wheat Foods Council President, Judi Adams discusses some common consumer barriers to whole grain consumption. 

For more info like this, join our network of health proRead more

Hand Milling Demonstration at Urban Wheat Field

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Mary Ellen Wagner from the South Dakota Wheat Commission shows us a hand mill and how it creates flour from wheat.

Introducing our “Back to Breakfast” Toolkit

Jula Kinnaird

Did you know that 93 percent of Americans know they should be eating breakfast, but only 44 percent make the time to do so?
The Wheat Foods Council wants to help improve that number so we’re launching our “Back to Breakfast” Campaign just in time for National Breakfast Month in September. 
Consumers say that the biggest barrier to eating breakfast is lack of time so we’re providing materials to help you help them recognize that a nutritious breakfast doesn’t have to be time-consuming.Read more

Despite Drought, Farmers Produce More Wheat

Kansas Wheat Commission

Despite the worst drought since 1956, the U.S. Department of Agriculture (USDA) predicts that U.S. wheat farmers will produce a larger crop than last year and will stand ready once again to supply high quality wheat to the world.

In its monthly World Agricultural Supply and Demand Estimates (WASDE) released July 11, USDA lowered its 2012/2013 U.S. wheat production estimate for the second straight month to 60.5 million metric tons (MMT). However, that is still 12 percent greater than last year’s production and 2 percent above the five-year average.Read more

Flour Power: Learn about different kinds of flours

Roberta Larson Duyff, MS, RD, FADA, CFCS, Food & Nutrition Magazine

Once upon a time, the typical American pantry included a single canister of flour. Today, supermarkets stock myriad milled options—reflecting increased consumer demand for diversity in the baking aisle. Whether exploring health trends, culinary interests or ethnic cuisines, here is some information your clients can use as they foray into the world of flours.Read more

Record Flour Usage January - June 2012

Neil Sosland, FoodBusinessNews.net

Flour output by U.S. mills in January-June increased 2.5% to a record 205,398,000 cwts, compared with 200,337,000 cwts in the first half of 2011, according to data interpolated by Milling & Baking News from statistics released by the North American Millers’ Association (NAMA). Based on interpolated NAMA data, flour production in the second quarter aggregated 101,936,000 cwts, up 1.6% from 100,313,000 cwts in April-June 2011.

To link to FoodBusinessNews.net, click here.

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