Baked goods have been a part of peoples’ diet for thousands of years, far longer than golfers have been hitting a little ball across a grassy surface with a long stick. As ingredients, production methods, distribution and a host of other factors have evolved, consumers at all income levels have been able to enjoy staples like breads and rolls, as well as sweet treats like cookies and pies.
And bakers throughout the ages have been eager to develop products that meet consumers’ changing wants and needs. Today, this means baked goods containing fewer calories and less salt and sugar; tasty new flavors; and smaller sizes for portion-controlled eating.