Whole Grains

Comedian Robin Williams once said, “The first time I ate organic whole-grain bread, I swear it tasted like roofing material.” He’s not the only one who recalls the industry’s early, dense products. But grain-based products continue to innovate and aerate. The results are lighter and increasingly palatable to mainstream consumers. In the marketplace The USDA’s food pyramid stresses the importance ...

In Japan, sweet and savory snack foods, called osaki, are teatime accompaniments, nibblers with cocktails, and snacks for after school or while watching television. Unlike American snacks, Japanese snacks tend to be healthier, because they are generally not fried, and are made from rice, soy, vegetables, seaweed, fruits, nuts, beans and seafood. Flavorings include soy sauce, wasabi, curry, green tea ...

A landslide of health benefits are linked with eating whole grains. One in particular is whole grains’ potential for fending off cancer, a disease that touches more than 11 million Americans. FDA has backed up whole grains’ cancer-fighting status with an approved health claim, “Diets rich in whole-grain foods and other plant foods and low in total fat, saturated fat ...

Bread in its many forms and flavors has become a staple in countless cultures. It is believed that as far back as 15,000 B.C., nomadic hunter-gatherers discovered wheat was edible. Moistened grain meal formed pastes that, when “cooked” on heated rocks, yielded the first flatbreads. It was the Egyptians who first isolated yeast cultures to make breads rise. From Egypt ...

Anyone can enjoy pizza, from vegans to carnivores to those following kosher and gluten-free diets. Pizza provides sustenance and satisfaction at all times of the day. Frozen-pizza evolution Frozen pizza has come a long way from those decades ago with overly chewy crusts, bland sauce, rubbery cheese and meat specks tougher than jerky. Today’s retailers’ freezer cases stock all types ...