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. ...
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 complimentary access to the SN salary survey data tables.
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.