Items Tagged with 'Grain Foods Foundation'

ARTICLES

Defining 'whole-grain foods'

Nearly 15 years ago, a definition for whole grains was developed, based on scientific information from the American Association of Cereal Chemists (now AACC International). 


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In this issue and on our website

Ah, even in what used to be called “the lazy days of summer,” people are busier than ever before. And because of this, consumers’ eating habits are changing and straying from the typical three-meal-a-day habit. 


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An SF&WB EXCLUSIVE INTERVIEW

New ABA chairman discusses issues in the baking industry

We recently talked with Rich Scalise, chairman and CEO of Hearthside Food Solutions, Downers Grove, Ill. Scalise is the new chairman of the American Bakers Association (ABA), Washington, and he had much to say about his new industry role, plans for the association and what shapes the baking industry.


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

A recent survey commissioned by the Grain Foods Foundation, Washington, D.C., 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. Americans like their sandwiches so much that 86% of adults maintain that they’d rather spend their lunchtime eating a sandwich than checking Facebook.


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Remembering Joe Schwebel, Schwebel Baking Co.

Joe Schwebel, president of Schwebel Baking Co., Youngstown, Ohio, died on July 23 at 73. Schwebel was one of nine Schwebel family members who continued to work for the family business daily.


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GFF develops grains nutrition education curriculum for educators

As part of its RISE campaign, the Grain Foods Foundation (GFF) partnered with a third-party vendor to develop Growing with Grains, a grains nutrition education curriculum aimed at reaching teachers in grades three through six.


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Updates from the Whole Grains Summit

The Whole Grains Summit was recently held in Minneapolis, and I was thrilled to have the opportunity to attend. Organized by the Grains for Health Foundation, the intended purpose for the summit was to develop a strategic plan for research, integration, communication and implementation to advance consumption of whole grains.
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Grain Foods Foundation names Christine Cochran executive director

Christine Cochran, president of the Commodity Markets Council (CMC) in Washington, D.C., is the new executive director of the Grain Foods Foundation (GFF), Ridgway, Colo. GFF operates as an independent organization jointly trusteed by the American Bakers Association (ABA) and the North American Millers’ Association.


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Multimedia

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James Skinner Baking

An inside look at James Skinner Baking, a modern artisan bakery famous for its Danish.

12/4/14 2:00 pm EST

How a DSD Solution with Sales Forecasting can reduce your Stale Percentages up to 50%

Expert presenters will address how you can improve your order accuracy and account service times and how sales forecasting DSD solutions can reduce your stale percentages.

Snack Food & Wholesale Bakery Magazine

sfwb jan 2015

2015 January

January's Snack Food & Wholesale Bakery publication features our cover report: "The classic appeal of Golden Boy" Plus Much More!

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New Year's Resolution Poll

Most people make at least one food-related New Year’s resolution each year. Which of the following do you resolve to tackle in 2015?
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THE SNACK AND BAKERY STORE

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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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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.

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