As suppliers come up with more and better solutions, bakers are
facing fewer obstacles in formulating products with healthful fibers and
starches.
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Shelley Case, RD, is author of the New York Times best-seller
Gluten-Free Diet. Along with Glenn Gaesser, PhD., and Sylvia Melendez-
Klinger, MS, RD, LD, she spoke on the growing national buzz around
glutenfree during a panel discussion hosted by the Grain Foods
Foundation.
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Focusing on natural, organic and locally sourced ingredients, New
Pioneer’s two in-store bakeries rake in $1.6 million annually, making
it one of the largest co-op bakery departments in the nation.
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Customers are demanding smaller, individual-sized portions, and
bakers are making the leap to oblige.
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The Healthy Baking Seminar (HBS), hosted by Baking Management and
Modern Baking magazines, will be held March 10 in Anaheim, Calif. In
conjunction with Natural Products Expo West, HBS showcases the full
gamut of the healthful baking category. Seminar topics range from
gluten-free to natural to reduced sodium to whole grains and fiber. For
more information, visit baking-management.com/hbs/
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