Consumers don’t always understand the differences between the terms, ‘whole grain’ and ‘fiber.’ The terms can cause some confusion and fiber and whole grains can add calories for consumers looking to increase fiber in their diets. A three-part series examines fiber in Nutrition Today.
Reser’s Fine Foods purchases a top competitor, Orval Kent, and its parent company, Chef Solutions Inc., expanding Reser’s market reach to fresh foods. This is the second time in as many months that the Beaverton, Ore. company bought up a rival brand.
Now more than ever, it’s important to find the right equipment, plant and process design that’s fundamental to food safety. Don’t miss the fifth workshop on sanitary equipment design for allergen/pathogen control, to be held March 20-21, at the Allerton Hotel in Chicago.
The Bakers Courtesy Club of Chicago elects John Sticker of Practical Baker Equipment president; Jeff Heath, publisher of Snack Food & Wholesale Bakery, becomes second vice president.
Here are three SNAXPO registration points for the March 16-19 show at the Phoenix Convention Center, Sheraton Phoenix in Downtown Phoenix. Don’t miss the change to register early and save.
Get details about the BakingTech 2012 conference, ‘Rise Up,’ sponsored by the American Society of Baking (ASB) in a new online brochure. The conference will be held March 4-7 at the Marriott Downtown Chicago Magnificent Mile in Chicago. Join friends and colleagues during ‘The Best Week in Baking’ for a fresh lineup of speakers and networking opportunities.
The American Bakers Association (ABA) president/CEO Robb MacKie testifies against new Hours of Service (HOS) rules. His sentiments were echoed by representatives of the National Retail Federation (NRF) and the Food Marketing Institute (FMI).
Kraft Foods announces that chairman and CEO Irene Rosenfeld will keep those roles with Kraft’s international snacks company that will be spun off from its U.S. grocery operations next year.
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