Trans fats, whole grains and sugar substitutes remind ISBs to embrace the basics
SUPERMARKET BAKERY OPERATORS are acting more and more like nutritionists and dietitians. Once a category of pure indulgence where only taste and appearance mattered, the bakery has begun to respond to health concerns, and retailers across the country are remixing their recipes to include more good-for-you ingredients and less fats. There are now numerous examples of products with no trans fats, breads with additional whole grains and items prepared with cholesterol-fighting omega-3 oils. ...
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