The U. S. Department of Agriculture announced final changes to the Special Supplemental Nutrition Program for Women, Infants and Children (WIC) that are designed to improve the nutrition and health of the nation’s low-income pregnant women, new mothers, infants and young children. Marking a victory for IDFA and its members, the changes include increased access to low-fat dairy, allowing yogurt as a partial milk substitute. …
Canyon Bakehouse has received a 2014 "Cleanest Packaged Food Award" from Prevention Magazine for its Deli Rye Style gluten free bread. Made with 100 percent whole grains, the Deli Rye bread brings traditional rye bread flavor and caraway seeds to real, healthy bread – minus the gluten. The winning products are selected by food experts and Prevention's editors and were required to comply with Prevention's strict criteria that they be low in calories, saturated fat, sodium, added sugar, artificial sweeteners and made with only clean ingredients – all without compromising on taste or texture. …
Viennoiserie doesn't have to be sweet, or only for breakfast. In a hands-on Bread Bakers Guild of America class in Seattle on March 29-30, award-winning pastry chef, William Leaman, will use classic viennoiserie as a starting point to explore new flavor profiles and trends. …
During the 2014 ABA Convention Morning Business Session on March 17, attendees will gather in Scottsdale, Ariz., to hear from Peter Larkin, President and CEO of the National Grocers Association (NGA). His presentation, “Collaborating with Independent Grocers to Drive Growth,” will examine the economic impact of the independent retail grocery industry and how suppliers can be value-added partners. …
In a new survey by the Idaho Potato Commission (IPC)*, 97% of Americans said they eat potatoes, and more than 81% enjoy them as a side dish, snack or main course on average of three days per week. Conducted prior to Potato Lover’s Month (February), the survey polled 1000 nationally representative Americans ages 18 and over, and delivered unambiguously pro-potato results. According to Frank Muir, IPC President/CEO, “America’s favorite vegetable is now consumed three times a week, up from two times weekly in 2009.” …
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