Newsroom

20 Aug 2012 / Wise Bread, US News & World Report Money

Eating on the go can do more than compromise your diet—it can take a bite out of your wallet. When your go-to lunch strategy involves cafeterias, restaurants, vending machines, and fast food, costs add up quickly. Packing your own lunch is a great way to eat well on the cheap. Thanks to a range...

14 Aug 2012 / 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...

11 Aug 2012 / By Cheryl Anderson, (Appleton, Wis.) Post-Crescent

Healthy eating habits start early, according to a new study by University of Wisconsin professors Susan Nitzke and Dave Riley. Nitzke and Riley’s research, Rethinking Nutrition: Connecting Science and Practice in Early Childhood Settings, found that children begin developing food and...

08 Aug 2012 / JeanMarie Brownson, Special to Tribune Newspapers

Summer always goes too fast. Back-to-school advertisements...

01 Aug 2012 / 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...

30 Jul 2012 / Neil Sosland, FoodBusinessNews.net

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...

26 Jul 2012 / Kansas Wheat Commission

Despite the worst drought since 1956, the U.S. Department of Agriculture (USDA) predicts that U.S. wheat farmers will produce a larger crop than last year and will stand ready once again to supply high quality wheat to the world.

In its monthly World Agricultural Supply and Demand...

16 Jul 2012 / 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.

The newly released Shopping for Health survey from the Food...

26 Jun 2012 / Shelly Asplin, MA, RD, LMNT

Does it seem that at every turn someone new is following the gluten-free diet? It is true that many people are following the gluten-free diet as a fad. But for those with celiac disease (CD) or non-celiac gluten sensitivity (NCGS), the gluten-free diet is a medical requirement.

To...

14 Jun 2012 / Judi Adams

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

...
04 Jun 2012

Here’s a new baking trick to try now that summer is here — grilled pizza! You can use the same pizza dough you already use (frozen, pre-made or make your own using all-purpose or bread flour) but since grilling pizza uses direct heat, go lighter with the toppings. Try thinly sliced cheeses...

23 May 2012 / International Food Information Council

Most Americans (52 percent) have concluded that figuring out their income taxes is easier than knowing what they should and shouldn’t eat to be healthier, according to the International Food Information Council (IFIC) Foundation’s 2012 Food & Health Survey.
 
The Survey found that...

17 May 2012 / Salk Institute for Biological Studies

Scientists have long assumed that the cause of diet-induced obesity in mice is nutritional; however, the Salk findings suggest that the spreading of caloric intake through the day may contribute, as well, by perturbing metabolic pathways governed by the circadian clock and nutrient sensors....

19 Apr 2012 / Ilya Rahkovsky, Steve Martinez, and Fred Kuchler

The trans fats content of new food products shows a marked decline from 2005 to 2010, along with an increase in the use of “no trans fats” claims on product packages, according to a report by the Economic Research Service (ERS) of the US Department of Agriculture. 

The study also...

19 Apr 2012 / Colleen Fogarty, American Diabetes Association

After several years of planning, discussion and review, new guidelines for managing elevated blood glucose levels in people with type 2 diabetes, developed jointly by the American Diabetes Association and the European Association for the Study of Diabetes (EASD), are being published concurrently...

10 Apr 2012 / Wheat Foods Council

We all love chicken – in fact, Americans buy more chicken than any other food for the center of the plate.  So if you’re looking to add a new twist to a tried and true favorite, look no further than our “Deviled Chicken Breasts with Mushroom and Bacon Dressing.”

At only 250 calories...

05 Apr 2012 / Elaine Watson, Food Navigator-USA.com

ConAgra Foods says there is “ample scientific evidence” to support a qualified health claim about whole grain consumption and a reduced risk of type II diabetes.

04 Apr 2012 / California Raisin Marketing Board

Fresh from the oven is the ultimate California raisin bread competition, honoring professional and up-and-coming bakers across the country. The California Raisin Marketing Board's (CRMB) fifth annual America's Best Raisin Bread Contest is now open and all...

02 Apr 2012 / Centers for Disease Control and Prevention

Overall, the U.S. population has good levels of vitamins A and D and folate in the body, but some groups still need to increase their levels of vitamin D and iron, according to the Second National Report on Biochemical Indicators of Diet and Nutrition, released today by the Centers for...

06 Mar 2012 / The Gluten Free RD

Rachael Begun, The Gluten-Free RD, highlights consensus within the scientific community on definitions related to celiac disease.  Click...