Food and Culinary

Winners Announced in America's Best Raisin Bread Contest

Author: 
PR Newswire
10/20/2011

Thirty-seven finalists in America's Best Raisin Bread Contest, the only professional baking competition in the U.S., gathered October 14-15 at the American Institute of Baking (AIB) in Manhattan, KS to compete for industry honors, industry recognition and a prize that includes a California tour of the raisin industry, Napa Valley, and the Culinary Institute of America.  
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Cookies Most Popular Baked At-Home Treat

03/15/2011

Cookies are the most popular item for home bakers, according to a 2011 online survey by cake decorating, bakeware and food crafting company Wilton Enterprises, Woodridge, IL.  While cookies are the most popular baked at-home treat (82% of respondents), items that have significantly grown in popularity since 2008 are: cakes (up 17%), brownies (up 18%) and cupcakes (up 15%).

The survey also notes that “for holidays” is THE most popular reason for baking (78%).

Other key findings:Read more

IOM Releases Phase II Report “Front-of-Package Nutrition Rating Systems and Symbols: Promoting Healthier Choices”

10/20/2011

On October 20, 2011 the Institute of Medicine released its Phase II report on Front-of-Package Nutrition Rating Systems and Symbols.  The Phase I report focused on evaluating current systems and nutritional criteria and resulted in a report in Fall 2010.Read more

American Consumers Looking More to New Old World Cuisine

09/29/2011
Food Processing

While 'Old World' cuisine encompasses regions such as Italy, France and Spain; new Old World Cuisine looks to less celebrated food regions such as Denmark, Norway, Sweden, Germany, Austria and Belgium.

Are we eating too much sodium? Who cares, say 59% of Americans

Author: 
Elaine Watson, Food navigator-usa.com
09/27/2011

Surprising numbers of Americans feel satisfied that they are already doing everything they can to eat a healthy diet, despite overwhelming evidence to the contrary, according to the results of two consumer surveys unveiled at the American Dietetic Association (ADA) conference today.
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