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In Today's Newsletter  > Bakers optimize flavor and texture in gluten-free  > Chicago baker helps organic, sustainable baking to grow  > Formulate with ancient grains for value-added appeal  > Healthful and whole grain buns drive demand  > Peanuts are the driving force in the latest calls for increased FDA powers for mandatory recall authority     SUBSCRIBE   UNSUBSCRIBE   PREFERENCES March 6, 2009 ADVERTISEMENT Today’s bakery consumers demand the best of both worlds: great taste with less guilt. BakeMark is proud to offer No Trans Fat and All Natural bakery ingredients, which deliver just the right mix for you and your customers. www.yourbakemark.com Healthful Baking Bakers optimize flavor and texture in gluten-free Increased awareness of Celiac disease and gluten intolerance, improved product quality and higher demand drives growth in gluten-free bakery products. Read more of this story Chicago baker helps organic, sustainable baking to grow The Bleeding Heart Bakery, an organic retail bakery in Chicago, is the culmination of a dream for owner Michelle Garcia. Her attitude toward life is reflected in her baked products. Read more of this story Formulate with ancient grains for value-added appeal Ancient grains help bakers achieve healthful label claims and give products value-added appeal. Read more of this story Healthful and whole grain buns drive demand The buns and rolls supermarket aisle looks vastly different than it did 10 years ago. Today's consumers want options, and bun and roll manufacturers have complied. Instead of a sea of traditional options, the shelves offer selections from whole grain to fiber and calcium-added to please varying consumer groups. What's surprising is some of these specialty items are outselling conventional white buns and rolls. Read more of this story Peanuts are the driving force in the latest calls for increased FDA powers for mandatory recall authority Nicholas Pyle, president, Independent Bakers Association (IBA), Washington, D.C., responds to Baking Management’s inquiries about pending legislation and regulatory issues affecting the baking industry. Read more of this story     SUBSCRIBE   UNSUBSCRIBE   PREFERENCES   ABOUT THIS NEWSLETTER Thank you for reading The Baking Management eNewsletter Healthy Baking You are subscribed as #email#. You've received this e-newsletter for one of three reasons: 1) You signed up for it on one of our web sites. 2) You are a reader of Bakery-Net eNewsletter. 3) You are an attendee of a Bakery-Net eNewsletter conference or trade show. Manage Your Subscription To subscribe: Click Here To unsubscribe: Click here To change your email address, unsubscribe your old email address, then re-subscribe with your new email address. Contact Information Advertising/sponsorship opportunities: Jerry Rymont David Dreyer Ed Lee Penton Media | 249 W. 17th Street | New York, NY 10011 ©2009 Penton Media, Inc. All rights reserved.