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.
A renaissance is underway in the chip category. Consumer interest in natural foods and ancient grains is influencing the category and driving growth of multigrain chips.
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.
Nabisco, a Mondelez International brand, introduces Brown Rice Triscuit Thin Crisps. Less dense than traditional Triscuit crackers, the crisps are baked with 100% whole-grain brown rice and wheat.
Grains mean quality and quantity. Though most people don’t get enough each day, at least half of the grains in a person’s diet should be made up of whole grains, which are unrefined, and haven’t had their bran and germ removed via milling. From corn to quinoa, manufacturers are upping their nutritional antes with whole grains.
A roundtable of leading nutrition experts from the U.S. and Europe recommends developing a standard definition of a “whole-grain food” that would require at least 8 g. of whole grain per 30 g. serving.
Perhaps the longtime victim of an outdated image problem, barley has the nutritional profile, cost and versatility that could mainstream it into super grain status, yet it often ends up listed low on product labels and ingredient lists.
The website makes it affordable and easy for retail bakeries, pizzerias and other food service outlets to co-brand products, helping drive sales, says ConAgra Mills.
