Sodium reduction will be a hot topic for 2010. Media, as well as consumers, will be asking food companies, “What are you doing to lower salt in foods?”
It is difficult to say when man started spicing breads, but it is known the
Romans used poppy, fennel and cumin seeds, as well as parsley, in their
oven-baked breads. These were possibly the first of what are called the savory
breads.
A unique, natural cassava flour is an innovative substitute for wheat flour. It enables the production of gluten-free baked goods with virtually the same taste, texture, crumb and baking characteristics as those made with wheat flour.
The nominees for the 2009 Spirit of Innovation ran the gamut, from beverages to snacks, from breakfast items to dessert snacks. The innovative teamwork involved in creating these exemplary products managed to combine unique concepts with the latest trends and the underlying needs of the consumers.
Currently, the vast majority of the raisin industry spans nine raisin-producing countries, with world demand at 770,000 metric tons, and 45% of the world’s raisins grown in the U.S.