ABA issues friendly challenge to industry partners
March 31, 2017
During the ABA Board of Directors Meeting at the American Bakers Association (ABA) 2017 Convention, the ABA Board approved an additional $600,000 on top of its existing investment to the Grain Foods Foundation.
A new study published this week in the peer-reviewed journal Nutrition Journal highlights the nutrition benefits associated with the consumption of grain foods by children and adolescents.
The Grain Foods Foundation announced the addition of Registered Dietitian and Certified Diabetes Educator Angela Ginn-Meadow to its Scientific Advisory Board.
When discussing the healthfulness of your company’s products, how often do you find yourself starting sentences with “Why can’t we just say?...” As a researcher, I spend much of my time analyzing the contribution of grains to the American diet, working to clarify misconceptions around the health merits of grains.
Nearly 15 years ago, a definition for whole grains was developed, based on scientific information from the American Association of Cereal Chemists (now AACC International).
Ah, even in what used to be called “the lazy days of summer,” people are busier than ever before. And because of this, consumers’ eating habits are changing and straying from the typical three-meal-a-day habit.
We recently talked with Rich Scalise, chairman and CEO of Hearthside Food Solutions, Downers Grove, Ill. Scalise is the new chairman of the American Bakers Association (ABA), Washington, and he had much to say about his new industry role, plans for the association and what shapes the baking industry.
A recent survey commissioned by the Grain Foods Foundation, Washington, D.C., and conducted online by Harris Interactive indicates that more than 41% of American adults eat sandwiches up to six times a week, and more than 60% eat a sandwich at least once per week. Americans like their sandwiches so much that 86% of adults maintain that they’d rather spend their lunchtime eating a sandwich than checking Facebook.
