Baking & Snack - April 2009 - 48

49
feel that Quaker has a great opportunity as a market leader in health and
wellness to leverage our product portfolio under one powerful platform."
Because health and wellness is
not the focus of every consumer or
restaurant/food service provider,
Minneapolis, MN-based Cargill introduced a new whole-grain Healthy
Cookie base, which offers suppliers
an opportunity to promote nutritional value or the cookie's wholegrain flavor. The customizable product base contains the company's
proprietary Oilggo-Fiber inulin,
GrainWise Wheat Aleurone and
WheatSelect white whole wheat, and
it carries the Whole Grain Council's
whole grain stamp.
JUST THE FACTS. Education and
consumer awareness remain crucial
in keeping the momentum of grain
consumption moving forward. Organizations such as WGC, Wheat
Foods Council (WFC) and Grain
Foods Foundation (GFF) are instrumental in providing quality messages
about grains to consumers and deflecting misinformation propagated
by the media.
In March, members of the wheat
foods industry joined to create the
Grains for Health Foundation (GHF).
The group will focus on the role of
grains, grain components and whole
grains in the reduction of chronic
disease. "We want to pull the different
sectors together from the perspective of figuring out how to prioritize,
focus and leverage research dollars

around key issues related to grainbased foods," said Len Marquart,
president and c.e.o., GHF and an
associate professor in the Department of Food Science and Nutrition,
University of Minnesota, St. Paul.
In 2004, GFF was specifically created to educate consumers on the
benefits of grains. Interest in grains
has increased as rising food prices
propel consumers toward food
choices that provide both economic
and nutritional value. Last year, the
foundation launched its Brown Bag
Campaign to educate consumers
about the economic and nutritional
benefits of grain-based foods. GFF
also provides a calculator at its Web
site, www.grainpower.org, that allows
consumers to calculate the savings of
packing a lunch vs. eating out.
"For the grain-based food industry,
this trend is a huge benefit because
breads, pretzels, crackers, etc., so frequently complete a brown bag lunch
or easy at-home meal," said Judi Adams, president, GFF. "Grain products
are some of the most affordable food
products in the grocery store, so we
think they are likely to remain on
consumers' grocery lists."
NEW PLAYER. Consumers are also
adding whole grains through the
purchase of private-label products.
Mintel, a Chicago, IL-based research
organization, reported that privatelabel bread has a higher household penetration than name-brand
breads. And new consumer research
provided by the Private Label Manu-

IT ALL
STACKS UP

REDUCE LABOR
INCREASE PRODUCTIVITY
QUICK R.O.I.

EASY KEYPAD SELECTION
WASHDOWN READY
MULTI-LANE STACKER
INDEPENDENT LANE COUNT
SMALL FOOTPRINT

PAPER
INTERLEAVING

WAFFLES * PANCAKES
PIZZA CRUST * PITA BREAD
COOKIES, ETC.

http://www.multisourcemfg.com/forpak.htm

952-882-6211
For more information, see Page 109

April 2009 / BAKING & SNACK

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Baking & Snack - April 2009

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