Baking & Snack - February 2015 - 66

BREAKFAST

formed decisions about their diets or baby boomers just
need a healthy kick to start the day. While increasingly
on-the-go lifestyles make it difficult for people to make
good nutrition decisions about the first meal of the day,
bakers are innovating to fit healthy breakfast options
into people's hectic lives.
Today's handheld breakfast options come with new
proteins, not just meat and eggs but also plant-based
and whey proteins. Bakers now rely more on the inherent nutrition within ingredients such as fruit and whole
grains rather than adding nutrients through less labelfriendly ingredients. And while the demand from consumers for healthy, portable breakfast items may seem
like a detriment to producers of indulgent sweet goods,
even those bakers are finding a loophole in consumers'
obsession with clean label. Sweet-goods bakers can get a
little of that healthy halo by stripping their formulations
of artificial flavors, colors and preservatives.
Indulgent with clean labels or nutrition-packed and
tasty - as long as breakfast is convenient, there's room
at the table for everyone.

*

A breakfast staple goes gluten-free
While the gluten-free trend seems to be
at a plateau, it still persists, and the baking industry continues to cater to those
wanting to avoid gluten but still enjoy their
favorite baked goods. According to Kellogg
Company's research, 28% of adults avoid
gluten. It found the gluten-free frozen breakfast segment growing four times faster than
the conventional frozen breakfast category.
"We also know that one of the first things
people who adapt a gluten-free diet do is
to give up waffles, said Trinh Le, associate
"
director, brand marketing, frozen foods,
Kellogg Company.
To enable those avoiding gluten to keep
enjoying this breakfast staple, Kellogg
developed gluten-free Eggo waffles. These
waffles are currently available in two flavors:
Original and Cinnamon.

Plant Manager Kevin Stevens explains
why he chose MULTIVAC.
When researching machines and companies, MULTIVAC had
the largest range of machines.
Since choosing MULTIVAC, we
have experienced an increase in
increasing our shelf life.

A world renowned authority in packaging machinery, MULTIVAC has provided countless packaging solutions across a host of industries and
applications. MULTIVAC leads the market with innovative packaging solutions, strategic consultation, technical design and exceptional service.
800.800.8552
us.multivac.com
muinc@multivac.com February 2015 / www.bakingandsnack.com
66 Baking & Snack



http://us.multivac.com

Baking & Snack - February 2015

Table of Contents for the Digital Edition of Baking & Snack - February 2015

Baking & Snack - February 2015
Table of Contents
Table of Contents
Editorial - Shaking it up in 2015
News Front - Dietary Guidelines Committee offers preview
New health study explores whole grains
H&S drives alternative fuel bandwagon
Dairy, commodities temper outlook for 2015
Benton becomes Flowers’ chief manufacturing officer
In Brief/People
Capital Spending - Sounds of Optimism
Employees to the rescue
Cronuts, meet the next big thing
2015 Baking Hall of Fame - Inspiring the Future
The Flowers Way
Architect of Consolidation
Reaching New Heights
Teacher at Heart
Flavoring Our Future
Q&A Management - In Pursuit of Excellence
In the Long Run
Flowers Foods - The Big Line That Can
One system, now going mobile
Recovering energy and savings
Learning and stretching
Trends - Breakfast of Champions
Breakfast outside the box
A breakfast staple goes gluten-free
Variety Flours - The Scoop on Sprouted Grains
Don’t ‘freekeh’ out
Sodium Strategies - To Go Low - or Not
A bit of a boost
Ingredient App - Value-added Wheat
Sanitation Strategies - Clean State of Mind
Ovens - Uniting Technologies
Learn a new curve
Precision amounts to energy savings
Waffles and Wafers - Breaking the Mould
Industry Insight - How It's Done
Meeting Preview: ABA - That's Powerful Stuff
Meeting Preview: B&CMA - The Camaraderie of Cookies
Events
Innovations
Products & Packaging
Patents
New on the Shelf
Marketplace
Ad Index
New Product Spotlight
Baking & Snack - February 2015 - Baking & Snack - February 2015
Baking & Snack - February 2015 - 2
Baking & Snack - February 2015 - AMF1
Baking & Snack - February 2015 - AMF2
Baking & Snack - February 2015 - 3
Baking & Snack - February 2015 - 4
Baking & Snack - February 2015 - 5
Baking & Snack - February 2015 - 6
Baking & Snack - February 2015 - 7
Baking & Snack - February 2015 - 8
Baking & Snack - February 2015 - Table of Contents
Baking & Snack - February 2015 - 10
Baking & Snack - February 2015 - Table of Contents
Baking & Snack - February 2015 - Editorial - Shaking it up in 2015
Baking & Snack - February 2015 - 13
Baking & Snack - February 2015 - H&S drives alternative fuel bandwagon
Baking & Snack - February 2015 - 15
Baking & Snack - February 2015 - In Brief/People
Baking & Snack - February 2015 - 17
Baking & Snack - February 2015 - Capital Spending - Sounds of Optimism
Baking & Snack - February 2015 - 19
Baking & Snack - February 2015 - Employees to the rescue
Baking & Snack - February 2015 - 21
Baking & Snack - February 2015 - 22
Baking & Snack - February 2015 - 23
Baking & Snack - February 2015 - Cronuts, meet the next big thing
Baking & Snack - February 2015 - 25
Baking & Snack - February 2015 - 26
Baking & Snack - February 2015 - ASB1
Baking & Snack - February 2015 - ASB2
Baking & Snack - February 2015 - ASB3
Baking & Snack - February 2015 - ASB4
Baking & Snack - February 2015 - 2015 Baking Hall of Fame - Inspiring the Future
Baking & Snack - February 2015 - The Flowers Way
Baking & Snack - February 2015 - 29
Baking & Snack - February 2015 - Architect of Consolidation
Baking & Snack - February 2015 - 31
Baking & Snack - February 2015 - Reaching New Heights
Baking & Snack - February 2015 - 33
Baking & Snack - February 2015 - Teacher at Heart
Baking & Snack - February 2015 - 35
Baking & Snack - February 2015 - Flavoring Our Future
Baking & Snack - February 2015 - 37
Baking & Snack - February 2015 - 38
Baking & Snack - February 2015 - Q&A Management - In Pursuit of Excellence
Baking & Snack - February 2015 - 40
Baking & Snack - February 2015 - In the Long Run
Baking & Snack - February 2015 - 42
Baking & Snack - February 2015 - 43
Baking & Snack - February 2015 - Flowers Foods - The Big Line That Can
Baking & Snack - February 2015 - 45
Baking & Snack - February 2015 - 46
Baking & Snack - February 2015 - 47
Baking & Snack - February 2015 - One system, now going mobile
Baking & Snack - February 2015 - 49
Baking & Snack - February 2015 - 50
Baking & Snack - February 2015 - 51
Baking & Snack - February 2015 - 52
Baking & Snack - February 2015 - 53
Baking & Snack - February 2015 - Recovering energy and savings
Baking & Snack - February 2015 - 55
Baking & Snack - February 2015 - Learning and stretching
Baking & Snack - February 2015 - 57
Baking & Snack - February 2015 - 58
Baking & Snack - February 2015 - 59
Baking & Snack - February 2015 - 60
Baking & Snack - February 2015 - Trends - Breakfast of Champions
Baking & Snack - February 2015 - Breakfast outside the box
Baking & Snack - February 2015 - 63
Baking & Snack - February 2015 - 64
Baking & Snack - February 2015 - 65
Baking & Snack - February 2015 - A breakfast staple goes gluten-free
Baking & Snack - February 2015 - 67
Baking & Snack - February 2015 - 68
Baking & Snack - February 2015 - Variety Flours - The Scoop on Sprouted Grains
Baking & Snack - February 2015 - 70
Baking & Snack - February 2015 - 71
Baking & Snack - February 2015 - 72
Baking & Snack - February 2015 - Don’t ‘freekeh’ out
Baking & Snack - February 2015 - 74
Baking & Snack - February 2015 - 75
Baking & Snack - February 2015 - Sodium Strategies - To Go Low - or Not
Baking & Snack - February 2015 - 77
Baking & Snack - February 2015 - A bit of a boost
Baking & Snack - February 2015 - 79
Baking & Snack - February 2015 - 80
Baking & Snack - February 2015 - Ingredient App - Value-added Wheat
Baking & Snack - February 2015 - 82
Baking & Snack - February 2015 - Sanitation Strategies - Clean State of Mind
Baking & Snack - February 2015 - 84
Baking & Snack - February 2015 - Ovens - Uniting Technologies
Baking & Snack - February 2015 - 86
Baking & Snack - February 2015 - 87
Baking & Snack - February 2015 - 88
Baking & Snack - February 2015 - 89
Baking & Snack - February 2015 - Learn a new curve
Baking & Snack - February 2015 - 91
Baking & Snack - February 2015 - 92
Baking & Snack - February 2015 - 93
Baking & Snack - February 2015 - 94
Baking & Snack - February 2015 - 95
Baking & Snack - February 2015 - 96
Baking & Snack - February 2015 - 97
Baking & Snack - February 2015 - 98
Baking & Snack - February 2015 - 99
Baking & Snack - February 2015 - 100
Baking & Snack - February 2015 - 101
Baking & Snack - February 2015 - Precision amounts to energy savings
Baking & Snack - February 2015 - 103
Baking & Snack - February 2015 - 104
Baking & Snack - February 2015 - Waffles and Wafers - Breaking the Mould
Baking & Snack - February 2015 - 106
Baking & Snack - February 2015 - 107
Baking & Snack - February 2015 - 108
Baking & Snack - February 2015 - 109
Baking & Snack - February 2015 - 110
Baking & Snack - February 2015 - 111
Baking & Snack - February 2015 - 112
Baking & Snack - February 2015 - 113
Baking & Snack - February 2015 - 114
Baking & Snack - February 2015 - 115
Baking & Snack - February 2015 - 116
Baking & Snack - February 2015 - 117
Baking & Snack - February 2015 - Industry Insight - How It's Done
Baking & Snack - February 2015 - 119
Baking & Snack - February 2015 - 120
Baking & Snack - February 2015 - Meeting Preview: ABA - That's Powerful Stuff
Baking & Snack - February 2015 - 122
Baking & Snack - February 2015 - Meeting Preview: B&CMA - The Camaraderie of Cookies
Baking & Snack - February 2015 - 124
Baking & Snack - February 2015 - Events
Baking & Snack - February 2015 - Innovations
Baking & Snack - February 2015 - 127
Baking & Snack - February 2015 - 128
Baking & Snack - February 2015 - Products & Packaging
Baking & Snack - February 2015 - 130
Baking & Snack - February 2015 - 131
Baking & Snack - February 2015 - Patents
Baking & Snack - February 2015 - 133
Baking & Snack - February 2015 - New on the Shelf
Baking & Snack - February 2015 - 135
Baking & Snack - February 2015 - Marketplace
Baking & Snack - February 2015 - 137
Baking & Snack - February 2015 - 138
Baking & Snack - February 2015 - 139
Baking & Snack - February 2015 - 140
Baking & Snack - February 2015 - 141
Baking & Snack - February 2015 - 142
Baking & Snack - February 2015 - 143
Baking & Snack - February 2015 - 144
Baking & Snack - February 2015 - Ad Index
Baking & Snack - February 2015 - New Product Spotlight
Baking & Snack - February 2015 - 147
Baking & Snack - February 2015 - 148
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http://digitalbs.bakingbusiness.com/sosland/bs/2004_05_01
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