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Article: A healthier outlook: baked goods heat up in both function and indulgence.(BAKED GOODS)
- Article from:
- Stagnito's New Products Magazine
- Article date:
- September 1, 2005
- Author:
CopyrightCOPYRIGHT 2005 BNP Media. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Bakers have always been able to rely on an intrinsic allure of baked goods to draw consumers. The very suggestion of warm breads, cookies, pastries, pies and such conjure images of hungry eaters spellbound and floating behind wafting scents of baked goods.
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Taste--and smell--keep consumers coming back to baked goods, but now baked goods processors are mixing healthier ingredients into their recipes to garner even more consumer retention. In recent years, most processors turned to low-carbohydrate formulas to achieve a healthier quality in their baked products. The result was a huge success in the short term for companies small and ...