Food and Culinary

Hand Milling Demonstration at Urban Wheat Field

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Mary Ellen Wagner from the South Dakota Wheat Commission shows us a hand mill and how it creates flour from wheat.

Cafeterias Get Creative with Whole Grains: Schools explore fun, innovative ways to meet healthy new meal standards


School foodservice professionals are studying hard to develop fun, creative school meals that contain more whole grains, says the School Nutrition Association’s (SNA) 2012 Back to School Trends Report.

 According to SNA’s survey, all respondents reported serving whole-grain rich items in their school cafeterias. Whole-grain breads, rolls, and buns are a universal favorite, while over 80% of districts offer whole-grain pastas, rice and cereals. Seventy eight percent report serving whole-grain tortillas, pitas or flatbreads.Read more

Introducing our “Back to Breakfast” Toolkit

Jula Kinnaird

Did you know that 93 percent of Americans know they should be eating breakfast, but only 44 percent make the time to do so?
The Wheat Foods Council wants to help improve that number so we’re launching our “Back to Breakfast” Campaign just in time for National Breakfast Month in September. 
Consumers say that the biggest barrier to eating breakfast is lack of time so we’re providing materials to help you help them recognize that a nutritious breakfast doesn’t have to be time-consuming.Read more

Americans Hungry for Healthy Foods

Progressive Grocer

First Lady Michelle Obama’s “Let’s Move” Campaign, television reality shows focused on weight loss and media coverage may all be having an effect on Americans’ eating habits, according to new research from international research firm Mintel.

The report shows that just over two-thirds of American adults are trying to eat more healthfully in order to lose weight, or maintain a healthy weight and diet. Age does make a difference as well. Eating more healthfully is more important to older adults than younger ones.Read more

Brown-bagging it in style, lessons learned after thousands of school lunches

JeanMarie Brownson, Special to Tribune Newspapers

Summer always goes too fast. Back-to-school advertisements  fill me with mixed emotions: I like the routine, I dread the monotony. A quick calculation tells me we've made more than 4,500 school lunches. Monotonous? With a modicum of imagination, no.Read more

Flour Power: Learn about different kinds of flours

Roberta Larson Duyff, MS, RD, FADA, CFCS, Food & Nutrition Magazine

Once upon a time, the typical American pantry included a single canister of flour. Today, supermarkets stock myriad milled options—reflecting increased consumer demand for diversity in the baking aisle. Whether exploring health trends, culinary interests or ethnic cuisines, here is some information your clients can use as they foray into the world of flours.Read more

Record Flour Usage January - June 2012

Neil Sosland,

Flour output by U.S. mills in January-June increased 2.5% to a record 205,398,000 cwts, compared with 200,337,000 cwts in the first half of 2011, according to data interpolated by Milling & Baking News from statistics released by the North American Millers’ Association (NAMA). Based on interpolated NAMA data, flour production in the second quarter aggregated 101,936,000 cwts, up 1.6% from 100,313,000 cwts in April-June 2011.

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The New Healthy Staples

Robert Vosburgh in Refresh, Supermarket News

One of the true measures of just how far we’ve come in the fight against obesity (and therefore, healthful eating in general) is to examine the nation’s kitchens to determine what basics are being used on a consistent basis.Read more

Investigate carefully before going gluten free

Judi Adams

Wheat has long been a major contributor of nutrients to the American diet through consumption of bread, rolls, cereal and pasta.

Grains contribute more than 70 percent of the folic acid/folate; 50 percent of the iron and 39 to 60 percent of the three major B vitamins, and many other nutrients.Read more

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