Articles by Sylvia Klinger

Helping Hispanics eat—and be—healthy

By Sylvia Klinger
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What can bakers do to improve the health of Hispanics? Plenty, and they should do it quickly. Why the urgency? According to the Centers for Disease Control and Prevention (CDC), Latinos—males and females of all ages—have among the highest obesity rates in the United States. 


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Great grains in the Hispanic world

By Sylvia Klinger
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When Columbus first sailed to America, its inhabitants had already developed more than 200 types of maize.
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Latinos and the American palate

By Sylvia Klinger
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There are 52 million Hispanics in the U.S., representing 16.7% of the total U.S. population. That many people are certainly having an impact on the food industry, and there’s no question that Latinos are quickly changing America’s palate.
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A look at Hispanic foods

By Sylvia Klinger
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Prior to 1970’s, there was little research on food, culture, behaviors, which addressed Hispanics in America or the socio-demographic factors affecting their health. Three decades later, there is a surge of interest in Hispanics and their health, as a result of dramatic growth in the Hispanic population.
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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.

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