Industry Experts

Find articles from our contributing industry experts, including Jim Munyon, Sylvia Melendez-Klinger, Shelley Case, Robb MacKie and Todd Bruinsma.

ARTICLES

Washington: The good and the bad

March 11, 2013
Frustration with Washington continues to mount, with the serious challenges facing our country.
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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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The confusion surrounding gluten-free labeling

February 11, 2013
The explosion of gluten-free products in the marketplace is good news for people with celiac disease and gluten sensitivity.
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The 2015 Dietary Guidelines: Are bakers prepared?

December 10, 2012
Is it just me or does it seem like the 2010 Dietary Guidelines for Americans and U.S. Department of Agriculture’s MyPlate came out just last week? 


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Foods from Around the World

September 14, 2012
Traditional Portuguese and Spanish dishes and desserts


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Busting Nutrition Myths

June 19, 2012

I am 100% sure that you have received a load of “must-have” nutritional advice. The overload of life lessons like this can be quite overwhelming, not to mention scary. I used to go to bed at night questioning my nutrition skills, thinking about how in the world I missed the research proving all of those theories. Well, a quick search or even a phone call to mom (or grams), proved false.


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The Gluten-Free Diet 101

May 16, 2012
In my first column in February, I highlighted the rapid growth of the gluten-free market and provided an overview of conditions that require a gluten-free diet for treatment, as well as other reasons why consumers may be following it.
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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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Forward Thinking About Baking Equipment Design

March 20, 2012
This past year has been an exciting one for the baking industry, especially in terms of the progress made on revising the ANSI/ASB Z50.2 Bakery Equipment Sanitation Standard (formerly known as the “BISSC Standard”). Representatives from across the baking industry, including bakers, bakery engineers, bakery equipment manufacturers and academics have come together to give their input on updating this standard.
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Health and Nutritional Needs of Hispanic Customers

January 19, 2012
The 2010 Census revealed that one in every six U.S. residents is Hispanic. The U.S. Hispanic population ranks second worldwide. Unfortunately, the growing Hispanic population experiences similar health issues as non-Hispanics but the prevalence may be higher.
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4/25/13 2:00 pm EDT

Food Plant of the Future: Global Food Safety Impact on Facilities

On-Demand: SQF 2000, FSMA, ISO 22000/PAS220 and other standards continue to gain traction in an attempt to create safer foods and beverages.

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May 2013

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Poll Question

Consumer demand for gluten-free products continues to remain strong. Does your company offer gluten-free products?
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THE SNACK AND BAKERY STORE

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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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