Healthy Baking - Articles - Page 12 | Snack Food & Wholesale Bakery

Bagels still give Price Chopper an edge after 20 years of in-store service

August 14, 2012

Celebrating its 20th year of baking fresh New York-style bagels and bialys daily in-store, Price Chopper Supermarkets offer insight into the process of handcrafting authentic bagels and a chance for customers to win free bagels for a year.

Ingredient News:

Cholesterol levels improve in kids as trans-fats in snacks slide

August 9, 2012

In response to concern about trans-fats, cholesterol levels improved in U.S. children in the past two decades as food makers cut trans-fats in their products. The prevalence of elevated total cholesterol dropped to 8.1% for kids ages six to 19 from 2007 to 2010, versus 11% from 1988 to 1994, according to a study published by the Journal of the American Medical Association.

Hostess launches new wheat versions of Wonder Bread

July 27, 2012

With more Americans looking to incorporate healthier, satisfying foods into their diets, Hostess Brands, Irving, Texas, debuts Wonder 100% Whole Wheat, Honey Wheat and Wheat Sandwich varieties of bread that are baked without artificial colors, flavors or preservatives.

State of the Industry Report—Snacks: Pursuing the Perfect Pretzel

More nutritious ingredients and innovative designs make pretzels—an already better-for-you salty snack—even better.

Romy Schafer

July 17, 2012

Pretzels have been around for more than a thousand years, originating in southern Europe around 610 A.D., according to historians. Today, crispy, hard pretzels are consumed by people in many of the countries represented at the 2012 Olympics.

Rethinking Baking Education

Jim Munyon

July 17, 2012

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.

State of the Industry Report—Snacks: Game Changers,Tortilla Chips

Tortilla chip manufacturers are using innovative shapes, zesty flavors and healthy ingredients to turn consumers’ everyday snacking occasions into mini fiestas.

Romy Schafer

July 17, 2012

Harris Interactive recently released the results of its 2012 Harris Poll EquiTrend study, which analyzed the responses of more than 38,500 consumers on key measures of brand health for more than 1,500 lifestyle, product and service brands. When questioned about the brands they are likely to reach for when craving a salty snack, respondents chose Lay’s Potato Chips—the top-ranked salty snack for the past eight years—followed by two other Frito-Lay North America brands, Doritos and Tostitos.

State of the Industry Report—July Snacks: Champion Chips

While simple and uncomplicated ingredients are still favored, today’s consumers have sophisticated tastes when it comes to potato chips.

Lauren R. Hartman

July 16, 2012

Be they kettle-cooked, baked, fried, formed and even puffed, potato chips are still gold medal winners in the snack race.

Nu-Tek Food Science agrees with Barentz Europe to distribute potassium chloride

July 6, 2012

The Minnetonka, Minn.-based food solutions and potassium chloride supplier strikes a deal with Barentz Europe B.V., which is present in 26 countries in Europe, to distribute its Advanced Formula potassium chloride to food manufacturers in Europe. Nu-Tek says that governments in the U.K. and the Netherlands are close to making mandatory rules regarding sodium levels in food products with the aim to reduce high blood pressure and cardiovascular disease.

Nutritional Corner—The RISE Campaign Update

Judi Adams

June 21, 2012

June marks the final month of the Grain Foods Foundation’s (GFF) spring campaign, RISE, through which we are highlighting the important connection between grains and energy. As I discussed in my April column introducing RISE, we have enlisted the support of former Olympian, soccer star and mom Mia Hamm as our spokesperson. It’s been an extremely successful campaign, and I’d like to use this column to share an update of our activities to-date.

ABA cautions EPA on impact of regulating rising dough

June 21, 2012

Robb MacKie, president/CEO of the American Bakers’ Association (ABA), Washington, D.C., testified before the House Energy and Power Subcommittee on June 19, discussing the negative impact the Environmental Protection Agency’s (EPA) Tailoring Rule would have on the baking industry.