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Article: Not half ... whole baked: whole grains, fiber on the rise.(STATE OF THE INDUSTRY: Baked Goods)
- Article from:
- Stagnito's New Products Magazine
- Article date:
- September 1, 2007
- Author:
CopyrightCOPYRIGHT 2007 Ascend 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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The baked goods category has come a long way since the low-carb craze. Processors across the category have successfully moved their new product development focuses away from sales-spike fads to balanced, essential nutrition.
Baked goods continue to be a growth category in the food industry. As is the case across food categories, a number of health initiatives are driving new product development among baked goods processors. However, two primary claims in the category this year have been whole grains and fiber. Low and no trans fat, as well as gluten-free claims are expanding, but whole grains and fiber seem to be at the forefront of ingredient development ...