The functional benefits associated with fiber are as varied as the
sources of fiber available. Bakers must realize that many sources can
affect processing conditions, as well as flavor and texture of finished
products.
Read more of this story
|
Americans love salt and most consume considerably more than they
should on a daily basis. Consumer research firm Mintel recently
collected data showing consumers are starting to pay more attention to
their intake, as more than half (52 percent) are monitoring the amount
of sodium in their diets.
Read more of this story
|
The baking industry invaded Washington last month for Capitol Hill
lobbying visits sponsored by the Executive Leadership Development
Committee (ELDC) of the American Bakers Association (ABA).
Read more of this story
|
|
|
|
 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.
|
|
