Month: March 2010

Wonder has introduced Wonder Smartwhite, a new bread with the taste and soft
texture of white bread but with the fiber of 100% whole wheat bread. The
launch extends the brand’s existing menu of breads for families who prefer the
taste of white bread and who are looking to fit more nutrition into their
overall diet. …

At the ARS National Center for Agricultural Utilization Research in Peoria,
Illinois, food technologist Mukti Singh is working to slim down the fat and
calories of cake mixes. Shes doing that by formulating the mixes with FANTESKmicrodroplets of trans-fat-free cooking oil, encapsulated in cornstarch or wheat flour. …

Tennessee Cheesecake Company LLC is moving from West Nashville to Mt. Juliet
adding five times as much space to its bakery. The company which opened in 1981, is moving from a 2,000-square-foot bakery at 4611 Alabama Ave. near Sylvan Park to a 10,000-square-foot space at 355 Industrial Drive in Mt. Juliet. …

Caravan Ingredients has developed CI Bran Muffin, a free flowing
base that creates bran muffins with exceptional eye appeal and flavor. This base
can create a variety of products simply by adding fruits, nuts, raisins,
chocolate, or additional condiments. …