Articles by Sylvia Klinger

Helping Hispanics eat—and be—healthy

December 10, 2013

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

September 16, 2013
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

March 11, 2013
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

April 23, 2012
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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New chips off the old block

Here’s our tour of potato chip producer, Ballreich Bros., our 2014 Snack Food Manufacturer of the Year. 

5/1/13 8:00 am EST

Food Safety Summit Conference & Expo - Live Webinar Sessions

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Snack Food & Wholesale Bakery Magazine

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2014 April

Come check out the latest edition of Snack Food & Wholesale Bakery! This month's edition features a special look into the family-owned Ballreich Bros. manufacturer in Tiffin, Ohio.

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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.

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