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 Ethanol Byproduct Enhancing Flatbreads' Nutrition
by Dick Lammers, Bloomberg
Posted: Tuesday, July 27, 2010 at 3:20PM EDT

South Dakota State University researchers have been cooking up versions of Asian flatbreads that are higher in protein and fiber by substituting dried distillers grains for up to 20 percent of the flour.


 Kraft Foods Announces Plans To Double The Amount Of Whole Grain In Nabisco Crackers
by Kraft Foods
Posted: Tuesday, July 27, 2010 at 3:20PM EDT

Kraft Foods announced plans today to significantly increase the whole grain content in its leading Nabisco cracker brands, more than doubling the amount of whole grain currently used across the Nabisco portfolio.


 The Future Of Gluten-Free: New Market Report Published
by Companies and Markets.com
Posted: Tuesday, July 27, 2010 at 3:20PM EDT

Consumers who are completely intolerant to gluten consumption have celiac disease. They require a special diet where products are not made using wheat-based ingredients. The prevalence of celiac disease is growing, due in part to better diagnoses. As the number of potential consumers rises, products manufactured to fit in with their requirements are becoming more sophisticated.


 Cupcakes The New Food Rage
by Lisa R. Schoolcraft, Atlanta Business Chronicle
Posted: Monday, July 26, 2010 at 3:04PM EDT

Every bakery is now making cupcakes, says Marc Weinberg, principal at The Shopping Center Group LLC in Atlanta, who is scouting locations for California-based Sprinkles Cupcakes to enter the Atlanta market.


 Italian Bakery Setting Up Plainville, CT Location
by Diane Church, The Bristol Press
Posted: Monday, July 26, 2010 at 3:04PM EDT

Area fans of Mozzicato DePasquale’s fresh breads, rich cookies and creamy canollis will no longer have to drive into Hartford to purchase these goodies. Rino Mozzicato, son of founders Gino and Gisella Mozzicato, is opening a bakery and restaurant in Plainville that will serve the very same foods as the Hartford location.



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