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

Enjoy Summer's Bounty with Grilled Pizza


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 (mozzarella, of course, but also try grated fontina, smoked Gouda, or goat cheese), thin strips of fresh vegetables (baby spinach, summer squash, asparagus, spring onions – be creative and make the most of summer’s bounty) and fresh herbs (basil, rosemary, and thyme all work well).Read more

Americans Find Doing Their Own Taxes Simpler Than Improving Diet and Health

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.
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Croutons Deliver a “Devilish” Twist on Spring Chicken

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.”Read more

California Raisin Marketing Board Calls for Entries in the Fifth Annual "America's Best Raisin Bread Contest"

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 industry professionals and student bakers are encouraged to enter their most mouth-watering masterpieces in one or all of the three categories of this competition: Artisan, Commercial and Breakfa

All eligible contestants are:Read more

Wheat Berries

What’s small, reddish brown, has a nutty flavor and is packed full of nutrients?  Wheat berries, of course!  If you haven’t discovered them yet, put them at the top of the list for your next food shopping trip.Read more

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