Ten major trends in food, nutrition and health for 2012 have been noted in the latest edition of New Nutrition Business’s annual trend-spotting report.
=Whether they’re playing a no-hitter or just making double plays, bakers aren’t sitting on the sidelines—they’re listening to consumers and making improvements to their products. Some are using non-traditional ingredients or taking a more organic approach, while others are focusing on healthful benefits, authenticity and quality. But there’s one thing they all have in common: They have been impacted by the economy and commodity price surges.
Bakers can hit a home run in today’s market by mixing wholesome, healthful ingredients with some new twists of their own to stand out among the competition. But they still must hold their ground when it comes to pricing and discounting. Even if they have a few strikes-outs along the way, bakers are developing new products to keep on making a hit with consumers.
It’s that time of year again-the holiday season is in full swing. As my
family and I gathered around the Thanksgiving table not too long ago,
one thing we were unanimously thankful for was our health.
Ho ho ho! It’s time to set out a plate of cookies and milk for Santa
because cookie manufacturers have been busy little elves, creating new
and exciting items for everyone on Santa Claus’ list.
Contributing columnist and president of the Grain Foods Foundation (GFF), Judi Adams, recaps the highlights from GFF’s grains nutrition panel discussion held at All Things Baking.
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