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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.
Grains mean quality and quantity. Though most people don’t get enough each day, at least half of the grains in a person’s diet should be made up of whole grains, which are unrefined, and haven’t had their bran and germ removed via milling. From corn to quinoa, manufacturers are upping their nutritional antes with whole grains.
Though breakfast is considered the most important meal of the day, you wouldn’t know it by the way many people bypass it. Now, it’s becoming easier to eat on-the-run as more bakers and breakfast food manufacturers add grab-and-go products to their offerings.
Before heading into spring, I often reflect on the progress I’ve made both professionally and personally since the new year.
Amy’s Kitchen, Petaluma, Calif., expects to break ground, early next year, on a 500,000-sq.-ft. manufacturing facility in Goshen, N.Y.
Angelic Bakehouse’s new facility in Cudahy, Wis., bakes sprouted whole-grain breads, rolls and combo flatbread/pizza crusts using ingredients ‘as close to pure as possible,’ to offer clean-label, better-for-you products that it’s happy to feed family members and proud to offer customers.
Last fall, I attended the whole-grains presentation session at the American Association of Cereal Chemists International (AACCI). I took away a few highlights pertinent to the entire grain-processing industry that I’d like to share.
Celebrating 20 years in business, with its latest cookbook hot out of the oven, Metropolitan Bakery, Philadelphia, delights in baking delicious breads and creating incredible pastries, popcorn and granola, among other foods.
Paramount Pictures and the American Pie Council partner to promote the Paramount film Labor Day on National Pie Day, Jan. 23.
Ingredient briefs from different suppliers. Check it out!