Visiting what’s considered this country’s most sustainable production operation—Frito-Lay North America’s Casa Grande snack food plant—I was impressed, to say the least, by such a progressive place.
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.
A baker’s dozen is a familiar expression that has been around for generations and even centuries. Why has the baker’s dozen continued on as a perpetual phrase? For ideas, products, even industries to perpetuate, they must connect to a sense of truth or emotional certainty. There are two values the baker’s dozen phrase aligns with, no matter what the conception. Those two values are integrity and generosity.
Since its inception in 1919, the American Institute of Baking (AIB) International has been a world leader in baking and food education. Through the years, educational processes have changed and evolved, not only in terms of content, but in the fundamental ways that students learn.
This summer, with London hosting the Olympic Games from July 27 to Aug.12, we’re carrying the torch ignited from our June issue’s 2012 State of the Industry Report on the bakery market to our July issue’s 2012 State of the Industry Report on the snack market.
Allergens were the number-one reason for food recalls in North America in 2011, and bakery products were one of the most frequent foods recalled. This was the first time that allergen recalls outpaced the number of food recalls due to microbiological contamination.
I am 100% sure that you have received a load of “must-have” nutritional advice. The overload of life lessons like this can be quite overwhelming, not to mention scary. I used to go to bed at night questioning my nutrition skills, thinking about how in the world I missed the research proving all of those theories. Well, a quick search or even a phone call to mom (or grams), proved false.
Summer is here—finally! It’s time to hit a few golf balls and kick back. It’s also time to peruse our annual State of the Industry issues (June and July). This month, we’re covering the bakery market, which includes the bread aisle, sweet goods, cookies, bars, snack cakes, frozen baked goods, tortillas, pies and more.
This month marks National Celiac Awareness Month, a time dedicated to raising awareness of a condition affecting approximately one percent of the U.S. population. Because there’s been growing interest and media attention surrounding gluten-free, especially as a fad diet, we at the Grain Foods Foundation are working to change perceptions of it.
Whether you are a banker or a baker, we all need WOO. WOO, otherwise known as “Window of Opportunity,” is that moment when we can make a difference, make a sale, influence an employee or teach a new hire.
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