The Grain Foods Foundation will host a grains nutrition panel during the All Things Baking conference. “Grains Nutrition Update: The Issues Affecting Our Industry” is designed to provide attendees with the latest information on trends affecting the industry. 


The Grain Foods Foundation (GFF), Ridgway, Colo., will host a grains nutrition panel designed to provide attendees with the latest information on trends affecting the industry.

The discussion, “Grains Nutrition Update: The Issues Affecting Our Industry” will take place Oct. 2 from 11 a.m. to noon, during the All Things Baking conference, Oct. 2-4 at the Renaissance Schaumburg Hotel and Convention Center in Schaumburg, Ill.

Shelley Case, author of “Gluten-free Diet, A Comprehensive Resource Guide” and member of the GFF Scientific Advisory Board, will provide an update on non-celiac gluten sensitivity and intolerance, capturing new estimates of prevalence and how it affects the industry.

Glenn Gaesser, professor and director of the Healthy Lifestyles Research Center and the Exercise and Wellness Program at Arizona State University, Phoenix, Ari., and chairman of the GFF Scientific Advisory Board, will provide an update on the new Dietary Guidelines for Americans (MyPlate) and how grains fit within these guidelines. Gaesser also will address the importance of grain foods for weight maintenance.

Sylvia Melendez-Klinger, founder of Hispanic Food Communications and member of the GFF Scientific Advisory Board, will provide updates on folic acid and enrichment, as well as fortification efforts within the corn tortilla industry.

All Things Baking is hosted by the American Bakers Association, Washington, D.C.