Ingredients / Healthy Baking

GFF and chef Bryan Voltaggio celebrate the sandwich during National Bread Month

To celebrate the 250th anniversary of the sandwich and showcase its main component, bread, during National Bread Month, the Grain Foods Foundation (GFF), Washington, D.C., has enlisted celebrity chef and sandwich aficionado Bryan Voltaggio to create four, exclusive sandwich recipes showcasing the vast potential of this kitchen staple.

The beloved sandwich was born in England in 1762, when Sir John Montagu, the Fourth Earl of Sandwich, didn't want to put his cards down in the midst of a marathon game of poker and requested his meat be served to him between two slices of bread. With Americans now consuming more than 1 billion sandwiches a year, sandwiches may, in fact, be our most popular national dish.

A recent survey commissioned by GFF and conducted online by Harris Interactive indicates that more than 41% of American adults eat sandwiches up to six times a week, and more than 60% eat a sandwich at least once per week. In fact, Americans like their sandwiches so much that 86% of adults maintain they would rather spend their lunchtime eating a sandwich than checking Facebook.

"Sandwiches have long been a go-to meal for my family, which inspired me to open an entire restaurant dedicated to this highly versatile food," Voltaggio adds. "Sandwiches can be dressed up or served casual, taste great, and more importantly, they're also one of the healthiest, most convenient and affordable foods available."

Some 77% of adults cite convenience and 59% cite taste as top reasons they eat sandwiches. Health also plays a major role when choosing a sandwich for lunch, with more than three-quarters of Americans (83%) citing nutrition as a reason to go with the grain. Sandwiches can provide a complete meal with grains, protein, dairy and veggies (65%) They also provide two full servings of grains (26%), and many types of bread are rich in B vitamins, folic acid, iron and fiber (22%).

Source: PR Newswire

Did you enjoy this article? Click here to subscribe to Snack Food & Wholesale Bakery Magazine 

You must login or register in order to post a comment.

Multimedia

Videos

Image Galleries

Blue Diamond Almonds Facility

Blue Diamond Almond’s new  processing facility in Turlock, CA.

11/7/13 2:00 pm EST

Food Plant of the Future: The Future of Wastewater Management

Available On-Demand Effective management of wastewater is becoming increasingly critical to food and beverage processors as the cost for incoming water increases...

Snack Food & Wholesale Bakery Magazine

Cover Image

2014 August

This month's publication of Snack Food & Wholesale Bakery takes a special look at Blue Diamond's growers and advanced technology, as well as a tour through the Blue Diamond production plant in Turlock, CA.

Table Of Contents Subscribe

School Lunches

Millions of children will soon be returning to school, lunchboxes in hand. What was your favorite lunchbox treat when you were a kid?
View Results Poll Archive

THE SNACK AND BAKERY STORE

organic-production-&-food-q.gif
Organic Production and Food Quality: A Down to Earth Analysis

Effects of Organic Production on Food Quality is the first comprehensive book on how organic production methods influence the safety and quality of foods, based on an unbiased assessment of the latest scientific findings.  The title is a 'must-have' for everyone working within the food industry.

More Products

Clear Seas Research

Clear Seas ResearchWith access to over one million professionals and more than 60 industry-specific publications,Clear Seas Research offers relevant insights from those who know your industry best. Let us customize a market research solution that exceeds your marketing goals.

The Weekly Mix

Operations Weekly Logo

Written by Snack Food & Wholesale Bakery editors, our Operations Weekly weekly enewsletter provides bakers and snack food manufacturers with up-to-the-minute news, ideas and industry trends.

Sign up today!

STAY CONNECTED

Facebook IconTwitter IconYoutube IconLinkedIn Icon