Milling & Baking News - June 11, 2013 - 19

Nutrition and Health



U.S.D.A. study ﬁnds nutritional
improvement in cereal
WASHINGTON — The amount of fiber in breakfast cereal from two major
manufacturers, The Kellogg Co. and
General Mills, Inc., increased 32% in
the United States between 2005 and
2011 while the amounts of sugar and
sodium decreased 10% and 14%, respectively, according to U.S. Department of Agriculture research. The
study “Recent trends in ready-to-eat
breakfast cereals in the U.S.” appears in
the June issue of Procedia Food Science.
The study involved data from the
U.S.D.A. National Nutrient Database
for Standard Reference (SR). The brands

Research Center in Beltsville, Md., as
well as researchers from General Mills
and The Kellogg Co.
“According to the U.S. Dietary Guidelines Advisory Committee, less than 1
in 10 Americans get the recommended
amount of fiber in their diet,” said Kevin
Miller, Ph.D., a senior nutrition scientist
at The Kellogg Co. and a contributing
author to the U.S.D.A. study. “The reductions in sodium and sugar also reflect the
commitment of food companies to improve the nutrient profile of cereals.
“However, it is important to remember that ready-to-eat cereal is a

from The Kellogg Co., Battle Creek,
Mich., and General Mills, Inc., Minneapolis, represented 62% of the U.S.
ready-to-eat (R.-T.-E.) cereal market from
August 2010 to August 2011. The brands
included Kashi, which Kellogg owns. Researchers calculated mean values for total sugar, total dietary fiber and sodium.
Fiber levels per 100 grams of cereal
increased to 9.4 grams in 2011 from 7.1
grams in 2005. Overall U.S. adult fiber
intakes are 40% to 50% below recommended levels, according to the study.
Sugar levels per 100 grams of cereal
fell to 24.8 grams from 27.5 grams.
While the 10% decline in sugar levels between 2005 and 2011 was not
significant, a decline of 12% between
2006 and 2011 was significant, according to the U.S.D.A. Sodium levels per
100 grams of cereal fell to 438 mg per
100 grams in 2011 from 511 mg in 2005.
The Dietary Guidelines for Americans
2010 recommend people cut back on
foods high in added sugars and salt.
Nutrient comparisons were made
on a subset of 83 products, which excluded cereals that had been added
or dropped between 2005 and 2011.
In the subset, sugar levels decreased
7.6% and sodium levels decreased
11.2%. Fiber levels in the subset increased 13.4% between 2005 and 2011.
The study involved researchers from
the Nutrient Data Laboratory at the
U.S.D.A’s Beltsville Human Nutrition

small contributor of sugar and sodium
in the diet. The Dietary Guidelines for
Americans notes that cereals provide
less than 4% of total sugar and only
2% of sodium in the diet.”
In the U.S.D.A. study, whole grain
ingredients were found in at least
two-thirds of the cereals in 2011. The
U.S.D.A. currently does not track the
amount of whole grain in foods in its
Standard Reference.
Ingredient sources of fiber in the
U.S.D.A. study other than whole grain
included oat fiber, corn bran, inulin or
chicory root fiber, and soluble corn fiber.
Other potential benefits of consuming
whole grains are lower body weight and
protection against cardiovascular disease.
“The 2010 Dietary Guidelines for
Americans recommend making half
your grains whole, which for most
people is at least 48 grams of whole
grain every day,” said Kathy Wiemer,
fellow/director, General Mills Bell Institute of Health and Nutrition. “Ninety-five per cent of Americans continue
to fall short of the recommendations.
What they may not realize is that beginning your day with a bowl of cereal can be one of the best ways to help
meet whole grain recommendations.”
As of January 2012, all Big G cereals
from General Mills have more whole
grain than any other single ingredient,
providing 10 grams of whole grain or
more per serving. MBN

bakingbusiness.com / world-grain.com

The Best Ingredients
Produce The Best
Products

are Dunford
How goodChocolate CakeBakers’ Double
Fudge
Donuts? Good
enough for special request deliveries
to the sky boxes at Mile High Stadium
during Denver Broncos games. Good
enough for private jets to make special
stops to pick them up from the bakery.
Now known as Dunford Bakers, the
company began as the Dunford Bread
Company in 1931 in Salt Lake City, Utah.
John Stevens, the president of Dunford
Bakers, oversees one of the largest wholesale bakeries in the Salt Lake City area.
Dunford is in production 365 days of
the year. This popular bakery has one
retail location, and supplies baked goods
to area grocery stores. In addition, it
produces many private label brands.
While Double Fudge Chocolate Cake
Donuts are Dunford Bakers’ most famous
product, the Pumpkin Chocolate Cookies
have many fans. Mr. Stevens is proud that
Dunford Bakers provides 100 people with
employment, many of whom are long-time
employees.
The secret of Dunford Bakers’ success
over the years is the reputation it has
built for taking care of its customers by
supplying a quality product at a reasonable price. “We put quality into everything we do. We don’t cut corners
and we use the best ingredients in
order to produce the best product for
our customers,” said John Stevens.
To that end, Dunford Bakers uses
International® Bakers Services’ flavors
such as BLO&V®, B&V®, Raspberry and
Pumpkin Pie. “I have known of
International® Bakers Services’ flavors
my whole life,” said Mr. Stevens. “We are
always experimenting with new flavors in
order to offer a variety of tasty treats to
our customers.”
Whether you are looking for consistent
quality in your products or new flavors,
turn to International® Bakers
Services to reach your goals. Contact
us toll-free at (800) 345-7175, by fax at
(574) 287-7161, or in writing at 1902
North Sheridan Ave., South Bend,
Indiana 46628. We have the flavors
your customers deserve.
Milling & Baking News June 11, 2013 / 19

http://www.bakingbusiness.com http://www.world-grain.com

Milling & Baking News - June 11, 2013

Table of Contents for the Digital Edition of Milling & Baking News - June 11, 2013