Contributing columnist and president of the Grain Foods Foundation, Judi Adams, provides a preview as to what the food industry can expect in the year ahead.
For the past few years, high-fructose corn syrup has received some major flack, says executive editor Marina Mayer. However, a recent Mintel study shows that consumers aren’t too concerned about this so-called dangerous ingredient.
Folic acid gets its time to shine, says contributing columnist GFF president Judi Adams. Find out how folic acid fortification earned a well-deserved place in a healthful diet.
The Grain Foods Foundation is committed to educating consumers on the
important role grain-based foods play in a healthful diet, says
contributing columnist Judi Adams. However, the association is also
working on a daily basis to protect the interests of the industry in
the media.
Whether they’re playing a no-hitter or just making double plays, bakers aren’t sitting on the sidelines-they’re listening to consumers and making improvements to their products.
It’s baseball season, says editor-in-chief Lauren R. Hartman. That means the June issue is revved up with our annual focus on the State of the Bakery Industry.
Looks are deceiving at Gabby’s Bagels. The “small” artisan bakery may first appear unassuming, but it has plenty of big programs that keep it ahead of the competition and regulations.
A small but impressive operation with big plans, Gabby’s Bagels stays ahead of the curve by combining craftsmanship, quality ingredients and artisan techniques with more automation to produce big flavors and much sought-after breads and bagels.