Why you don’t have to be gluten-free forever
Dr. Oz Show, 2/2/15 Guest star Dr. Susan Blum covers steps people can take to improve gut health, such as consuming fermented foods, that may allow them to enjoy gluten again.
Unearthed: a rallying cry for a crop program that could change everything
Washington Post, 2/2/15 Tamar Haspel, a New England-based oyster farmer writes an opinion piece exploring the notion of crop-neutrality when it comes to federal subsidies dedicated to agriculture. She proposes chipping away at existing policies that show favoritism for commodity crops, such as corn, soy and wheat.
Here’s How to End Iowa’s Great Nitrate Fight
NPR, 2/2/15 Nitrate runoff into waterways is a chronic problem in American agriculture and while fertilizer use is often blamed, there is another vital factor contributing to this runoff – only planting crops for a few months of the year. Cold-weather cover crops, such as rye, could be an important part of the solution to […]
Bread. It’s Essential
IN THE GREAT NUTRITION DEBATE, BREAD TAKES CONTROL. CHALLENGEChanging how Americans think about food is no small feat — especially in a media environment dominated by quick fixes and fad diets. In the face of the low-carb movement that took hold at the turn of the century and sent per capita flour consumption, and with […]
General Mills packs wholegrain punch, Kellogg files micro-bran patent
Bakery and Snacks, 1/30/15 What could be more fun on a Friday than a healthy baking special edition?! Here’s our 2015 cream of the crop to date – as General Mills packs a punch with whole grain pancakes and Kellogg files a patent for versatile micro-bran.
‘Store-Baked’ Goods May Not Mean What You Think
ABC News, 1/28/15 A lawsuit filed in December in New Jersey Superior Court in Camden County is accusing Wegmans Food Markets of “deceptive” statements claiming that “certain bread and bakery products that were not baked in store” were baked on the premises. Actually, the suit claims, they were “pre-baked elsewhere and delivered to the stores.”
Break through limits on added fiber
Baking Business, 1/28/15 Adding enough of a good thing such as dietary fiber to crackers can pose problems. It’s hard to get enough traditional fiber into snack crackers to qualify them for “good” or “excellent” claims. Taste, color and processing problems, including hydration and texture, often accompany use of insoluble fibers. Fibersol soluble corn fiber, […]
Sugar intakes ‘decreasing’ or ‘stable’ globally, report finds
Food Navigator, 1/28/15 Dietary sugars intakes are decreasing or stable in most countries, according to a data review of ten European countries, Australia, New Zealand and the US.
Oatmeal for breakfast may increase satiety and mean a lower calorie lunch
Baker and Snacks, 1/27/15 Consumption of oatmeal, rather than ready-to-eat-cereal, at breakfast may result in greater feelings of fullness and lower calorie intake at lunch, especially in overweight people, says research backed by PepsiCo owned Quaker Oats. Related Coverage: Business Standard
Convenience stores emerge as health food destination
Food Navigator, 1/28/15 More consumers are seeking healthy foods and beverages at convenience stores, creating an opportunity in a previously often overlooked channel for manufacturers of these products to expand their reach, according to new market research from Technomic.