Sometimes a lack of big news during a year is actually good news. Bakery companies that remember the Atkins Diet and its characterization of carbohydrates as the devil incarnate can breathe a sigh of relief that 2011 did not bring about any such black swans. Still, 2011 will go down as a slightly off year for baked goods, with declines in some categories outweighing gains in other categories.
Teens are not consuming enough whole-grain foods, according to a recent study from the University of Minnesota at St. Paul, featured in the January 2012 issue of Food Nutrition & Science.
Australian scientists bred salt tolerance into durum wheat for the first time, boosting grain yields by 25% in saline soils, according to the University of Adelaide.
National Starch Food Innovation announces the publication of a new white paper, “Adding Texture Appeal to Healthy Baked Goods: A Systematic Approach to Satisfying Consumer Preferences,”