Every year, as the holidays come to a close and resolutions kick in, many Americans vow to lose weight. Despite their best wishes, there’s no reset button on holiday excess, and therefore nearly half of Americans admit to committing to a diet but failing after just six months.
Roman mythology called Janus the god of beginnings, a fitting namesake for the first month of our calendar year. Now that January is upon us, and we step into a new year, you’ll notice a few new items of note here at Snack Food & Wholesale Bakery.
Let’s take a look at how we can transform a basic brownie into a value-added product through the use of key functional ingredients and eye-catching inclusions.
The numbers regarding heart disease are staggering. More than one in four Americans die as a result of the disease, and it is the leading cause of death for men and women. It impacts so many of us, either personally or through our connections to loved ones, friends and family.
As members of the snack and bakery industries, we understand the necessity of nibbling our way through the day, the art of grazing, the beauty of a quick bite.
August marked the completion of the gluten-free labeling rule development process. Published in August 2013 by FDA, the final rule put parameters around the voluntary use of the terms “gluten-free,” “free of gluten,” “no gluten” and “without gluten” on food labels.
There are concerns that open-date coding of foods has increased food waste. The food industry and consumers use the dates printed on food packages to manage stock rotation from food manufacturing plants to the consumer’s kitchen. Variation in terminology associated with open dates on consumer packages can result in the disposal of good food.
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