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

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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.

Cafeterias Get Creative with Whole Grains: Schools explore fun, innovative ways to meet healthy new meal standards


School foodservice professionals are studying hard to develop fun, creative school meals that contain more whole grains, says the School Nutrition Association’s (SNA) 2012 Back to School Trends Report.

 According to SNA’s survey, all respondents reported serving whole-grain rich items in their school cafeterias. Whole-grain breads, rolls, and buns are a universal favorite, while over 80% of districts offer whole-grain pastas, rice and cereals. Seventy eight percent report serving whole-grain tortillas, pitas or flatbreads.Read more

Nutrition-centered day care helps shape kids' habits

By Cheryl Anderson, (Appleton, Wis.) Post-Crescent

Healthy eating habits start early, according to a new study by University of Wisconsin professors Susan Nitzke and Dave Riley. Nitzke and Riley’s research, Rethinking Nutrition: Connecting Science and Practice in Early Childhood Settings, found that children begin developing food and nutrition preferences in child care. Read more

Americans Hungry for Healthy Foods

Progressive Grocer

First Lady Michelle Obama’s “Let’s Move” Campaign, television reality shows focused on weight loss and media coverage may all be having an effect on Americans’ eating habits, according to new research from international research firm Mintel.

The report shows that just over two-thirds of American adults are trying to eat more healthfully in order to lose weight, or maintain a healthy weight and diet. Age does make a difference as well. Eating more healthfully is more important to older adults than younger ones.Read more

Brown-bagging it in style, lessons learned after thousands of school lunches

JeanMarie Brownson, Special to Tribune Newspapers

Summer always goes too fast. Back-to-school advertisements  fill me with mixed emotions: I like the routine, I dread the monotony. A quick calculation tells me we've made more than 4,500 school lunches. Monotonous? With a modicum of imagination, no.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

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