Whole grains have become a household word, and the 2010 Dietary Guidelines for Americans recommend that half of our grain consumption be from whole grains.
Pretzels have been around for more than a thousand years, originating in southern Europe around 610 A.D., according to historians. Today, crispy,
hard pretzels are consumed by people in many of the countries represented at the 2012 Olympics.
Crackers and crisps are benefitting from new production techniques, better-for-you ingredients, cleaner labels and innovative flavors as manufacturers deal with consumers having less discretionary income.
Crunch and flavor have always been gold and silver medalists in the cracker and crisp game, but because consumers are looking for more healthful snacks, there have been interesting developments with these products.
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.
Van’s Natural Foods expanded its better-for-you frozen breakfast line to include 8 Whole Grains English muffins, available in Multigrain and Honey Wheat varieties. Each muffin provides 5 g. of protein and 3 g. of fiber per serving.
The crunch is calling. That’s because the Nabisco line of snacks now includes 100% Whole Grain Wheat Thins, available in Original, Reduced Fat, Hint of Salt and BIG! varieties.
National Nutrition Month is here once again, and this year’s theme is “Get Your Plate in Shape.” In honor of the first National Nutrition Month (NNM) since the release of MyPlate, this March is dedicated to reminding consumers about the importance of following MyPlate’s guidelines, with a special emphasis on calorie balance and portion control.
You know the saying, “you never know what true love is until you have a child of your own?” Well, for the past 10 months, that’s all I’ve been hearing (that, and endless amounts of “advice”).
Pizza manufacturers answer the demand for healthier varieties of consumers’ favorite dinnertime staple by creating all-natural, vegetarian and gluten-free varieties.
March 1, 2012
Whether served during the big game, as an after-school snack for the kids or as an easy Wednesday night dinner, frozen pizza is a staple in consumers’ everyday lives. Now, pizza manufacturers are finding ways to increase their market share by customizing their products for emerging lifestyle trends.