Items Tagged with 'sodium reduction'

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General Mills cuts trans-fats, saturated fats in dough

The Pillsbury Doughboy may slim down and cut his sodium intake, as General Mills is looking at a new way of making dough that would lower sodium and fat in biscuits, pie crusts and sweet rolls.


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Reducing dietary sodium levels

Before heading into spring, I often reflect on the progress I’ve made both professionally and personally since the new year. 


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General Mills nutritionally improves nearly three-quarters of its U.S. Retail sales volume

Minneapolis-based General Mills says that, since 2005, it has improved the health profile of 73% of its U.S. Retail sales volume. The company’s Baking and Snack platforms include such brands as Betty Crocker, Fiber One, Food Should Taste Good, Lärabar and Pillsbury.


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ABA, SFA recognize IOM’s sodium findings

The American Bakers Association and Snack Food Association say the findings from a recent Institute of Medicine report add a new perspective to the national discussion of sodium’s role in the American diet.


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Nu-Tek signs South American distribution agreement with Tovani Benzaquen Ingredients

Nu-Tek Food Science, Minnetonka, Minn., has signed an agreement with Tovani Benzaquen Ingredients, Sao Paulo, to distribute Nu-Tek Salt Advanced Formula Potassium Chloride to food manufacturers in Brazil.


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2014 Bakery of the Year: Capistrano's Wholesale Bakery, Phoenix AZ

Here’s a look at Capistrano’s Bakery, our 2014 Bakery of the Year.

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...

Baking Industry Workforce

The American Bakers Association has launched a yearlong project to address the workforce skills gap in the baking industry. Does your company have difficulty finding qualified workers?
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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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