Baking & Snack - March 2009 - 72

Flav-R-Bites

00
0
40

WHOLE GRAINS

water, but the finest grade needs only 10 minutes. The baker must compensate for the soaking water by subtracting it
from the formulation. With retail and artisan formulations,
which get longer floor time, the bulgur can be added without
soaking as long as the baker increases the water enough to
yield a well-hydrated dough.
MOMENTUM. Despite today's emphasis on cost savings,
which seems to be slowing the surge of new product introductions, according to Mr. Weigel, the future of whole-grain
products is bright. "It appears that the whole-grain trend
will remain at the forefront as consumer awareness regarding
health and nutrition continues to evolve," he said. "People are
starting to understand that balance, moderation and healthy
lifestyle habits are the keys to long-term success - and I believe that whole grains will be viewed as a key component of
a healthy diet."
Pizza crusts, tortillas and even sweet goods benefit from
the use of ingredients like white whole-wheat flour. "I see the
snack segment as having high potential for whole grains," Mr.
Weigel added. Healthier snacks - formulated to be wholegrain and all-natural - can deliver convenience and value.
"When you think about nutrient density and satiety and how
they relate to the perceived value of a snack item, whole grains
have an important role to play in the development of these
products," he concluded.
Ⅲ

Whole-Grain Stimulus

Unlike fat-based or sugar-based
particles, our Flav-R-Bites bake
out to soft, fruit-like textures, leave
no voids, and require no refrigeration.
No Trans Fat and can be natural or
artificial flavor and color.

Cereal Ingredients, Inc.
4720 South 13th Street, Leavenworth, KS 66048
For information or samples:
contact Cereal Ingredients at Phone: 913-727-3434 or
Fax: 913-727-3681
www.cerealingredients.com Product of the U.S.A.
For more information, see Page 129

BAKING & SNACK / March 2009

The Obama Administration's 2009 economic stimulus package provides $20 billion of additional funding for food banks, school lunch programs and the
Special Supplemental Nutrition Program for Women,
Infants and Children, better known as WIC ... and
that's good news for whole-grain breads, according
to industry observers.
"The funding boost for WIC comes at a critical time
as every state program is changing eligible WIC food
lists to include up to 2 lb of whole grains a month for
the almost 9 million participants," said Nicholas Pyle,
president of the Independent Bakers Association.
The US Department of Agriculture added wholegrain products to the list of WIC-eligible foods under
regulations announced Aug. 7, 2007. The new rules
enable participants to choose whole-wheat bread
products that conform to the Standard of Identity (21
CFR 136.180) or whole-grain baked foods that qualify
as "whole-grain food with moderate fat content"
suitable for making the whole-grain health claim as
defined by the Food and Drug Administration's Dec. 9,
2003, Health Claim Notification for Whole Grain. States
have a deadline of Oct. 1 to include whole-grain
breads and similar whole-grain products in their WIC
food packages.

http://www.cerealingredients.com

Baking & Snack - March 2009

Table of Contents for the Digital Edition of Baking & Snack - March 2009