MINNEAPOLIS -- Supermarket in-store bakeries can create a profitable niche for themselves with products made from organic flour -- but probably not without educating the consumer about what "organic" means. That was the advice given attendees at a seminar on consumer acceptance of organic bakery products, presented here at the International Dairy-Deli-Bakery Association's convention, Dairy-Deli-Bake '96. In the seminar, Sheldon Romer, president of Rudi's Bakery, Boulder, Colo., and Thom ...

REGISTER TO VIEW THIS ARTICLE - Register for a Free Account

Why Register for FREE?

Registering for content on Supermarket News will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.  What are you waiting for! In addition you will also receive a complimentary copy of SN's salary survey sent to you by email.

Click here to read the FAQ page if you have any questions (opens in a new window)

Attention Paid Print Subscribers:  While you have already been granted free access to SN we ask that you register now. We promise it will only take a few minutes! Or visit your profile and add your print magazine account number and zip code.

Already registered? here.