TITLE

Baking for the Future

AUTHOR(S)
Anthony, Mark
PUB. DATE
February 2011
SOURCE
Food Processing (00156523);Feb2011, Vol. 72 Issue 2, pWF3
SOURCE TYPE
Periodical
DOC. TYPE
Article
ABSTRACT
The article offers information on the healthier approach of baking companies to meet the desires of the consumers. ConAgra Foods Inc.'s vice president of marketing Mike Veal says that Ultragain whole-wheat flour has been proven to provide whole grain nutrition while meeting the consumers' expectations in texture and taste. It adds that to remove sodium in food processing, Levona leavening agent, which contributes beneficial calcium is developed by ICL Performance Products LP.
ACCESSION #
58734349

 

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