Sprouted, ancient and other whole grains have had a transformative effect on the commercial bread aisle. Once categorized as the ultimate comfort food, bread is now a vehicle for nutrition as taste innovations and new forms of whole grain make it easy for health-conscious Americans to heed federal guidance and make half their grains whole. “Whole grains are symbolic of real food and quality, in particular fiber, vitamins and minerals,” Melissa Abbott, director of culinary ...

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.