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The Motley Fool
December 30, 2005
Brian Gorman |
Sara Lee's Middle Road The company has struck the right balance when it comes to exploiting whole wheat's health claims. If Sara Lee can follow the same path with other items, the future looks bright for investors.   |
Prepared Foods
March 7, 2007
David Lockwood |
New Products Annual -- Baked Goods Trans fat and whole grains were the focus in 2006. |
Food Processing
January 2010
Diane Toops |
Look Into the Future: The State of Food & Beverage Industry The state of the nine categories of the food & beverage industry and what 2010 holds for them. |
The Motley Fool
February 26, 2007
David Lee Smith |
Fool on Call: Everybody Doesn't Know Sara Lee This familiar name is very much a work in progress compared to its blue-chip peers. Investors, take note. |
The Motley Fool
November 10, 2004
Alyce Lomax |
Sara Lee Bakes New Bread Sara Lee, like all food companies, is going to have to make sure it stays ahead of the curve, and its new bread item illustrates it's already on it. |
Food Processing
September 2005
Kantha Shelke |
Mainstream consumers seek healthful ingredients Consumers experiencing those aches and pains of natural aging understand the food-health connection, while media and government initiatives increase focus on the food-health relationship. |
Food Processing
April 2010
Mark Anthony |
Food Processors Working to Produce Healthier Baked Goods Bakers are answering consumer demands for healthier breads and snacks with ancient grains and old-fashioned fiber. |
Food Processing
February 2012
Diane Toops |
Bakery Trends Show Balance Between Delight and Lite Convenience, premium products, wellness, nostalgia/comfort and global flavors are driving trends in the U.S. bakery industry. |
Food Processing
June 2007 |
Healthy Baking Here's what baked-goods processors are doing to hold onto their slice of the consumer pie. |
Entrepreneur
July 2005
April Y. Pennington |
On the Rise Bread businesses are making a post-Atkins comeback. |
Food Processing
August 2012
Diane Toops |
The Private World of Private Label Food Brands Will the category's 'quality copy-cat' reputation hold up after the recession? |
Food Processing
January 2005
Kantha Shelke |
Healthful flour alternatives Modern manufacturing practices are practically built around flour, making it a difficult ingredient to substitute for in the production of low-carb and low-glycemic foods. And while there are many healthful alternates to flour available, food formulators are finding they often demand compromise. |
Food Processing
September 2005
Diane Toops |
September's most interesting new food products New products from Sara Lee Bakery, Kellogg, Liberty Richter, ConAgra/Hunt's, Moet Hennessy and General Mills. |
Food Processing
April 2006
Kantha Shelke |
Working Whole Grains Into Foodservice Consumers are getting the whole-grain message, but have trouble finding these wholesome products when they dine out. |
Food Processing
August 2013
David Phillips |
Consumer Demand Driving Today's Breakfast Trends 'The most important meal of the day' is gaining respect, fortified with health and convenience. |
The Motley Fool
August 30, 2004
Seth Jayson |
Stale Wonder Bread? Rancid revenues and restatements leave the bread and Twinkies maker on the verge of bankruptcy. It may look like a bargain, trading well under listed book value, but this stock is entirely unappealing. |
Food Processing
May 2006
Diane Toops |
Rollout: May's hot new products Frito-Lay puts bold flavors into healthier snack alternatives... A full serving of vegetables -- and fruit -- in every glass... Two unique flavors blended into one mint... etc. |
Food Processing
November 2008
Mark Anthony |
The Evolving Whole Grain As grain processing and consumer tastes progress, processors answer with new products. |
The Motley Fool
October 5, 2004
Dave Marino-Nachison |
Sara Lee Still Cooking Will the do-it-all consumer goods conglomerate bolster its offerings with Hostess treats? |
Food Processing
November 2005 |
2005 Innovation Awards: Works of art Our editors, readers and advisors pick the masterpieces of 2005 (and a couple of potboilers) with an eye toward healthier eating. |
Prepared Foods
May 1, 2006
Lauren Swann |
Whole Truths from a Grainy Trend The Food and Drug Administration issued a draft guidance document for comment in February 2006 to assist manufacturers with what the FDA considers appropriate food label statements regarding whole-grain content. |
Prepared Foods
April 8, 2007
Kerry Hughes |
Healthy Bread Flavors - April 2007 Virtually every top marketer introduced health-conscious bread in 2005, and new blended flavors are now popular with consumers. |
IndustryWeek
July 21, 2010 |
IW 50 Best -- Growing the Flowers Way Thanks to its proven business model, sales and earnings have blossomed at Flowers Foods. |
Food Processing
March 2007 |
Rollout: March's best new products Chocolate cereal from Quaker Oats... Mediterranean blend of I Can't Believe It's Not Butter... A smoother 100 percent wheat bread from Sara Lee... Dark chocolate Altoids mints... Gourmet Pringles crisps... Zero trans fat shortening from Crisco... |
Prepared Foods
March 1, 2005
Christy Brinnehl |
On a "Roll" Quite a few common trends reigned in the baked good category in 2004. Health and wellness, convenience, positioning toward children, and the ongoing emergence of premium flavoring and indulgent choices were at the top of the list. |
Prepared Foods
March 14, 2006 |
Grain Power Introductions in the baked goods category in 2005 were quite different than what has been seen in the past, almost fully attributable to the inclusion of new whole-grain introductions and whole-grain extensions. |
Food Processing
February 2009 |
New Directions in Healthy Baking Any way you bake it, filling consumer demand for healthy baked goods takes the cake. |
Food Processing
October 2012
Jeanne Turner |
Food Manufacturers Slipping Health into Children's Foods Food formulators use stealth options for hiding nutrients and healthy ingredients in children's snacks, meals and beverages. New ingredients, methods and technologies are making this task even easier. |
Prepared Foods
January 1, 2006
Laura Gottschalk |
"Whey" Into Baked Goods Traditionally strong in the dairy category, whey ingredients can also give whole-grain bakery products a boost in flavor, texture and freshness. |
Food Processing
February 2011
Mark Anthony |
Baking for the Future Less gluten, more whole grains and fiber and cleaner statements are coming out of the oven. |
Food Processing
February 2008
Ashman et al. |
A truly craveable sandwich in a box While no healthier than fast food, Oscar Mayer Deli Creations Complete Sandwiches delighted our taste testers with components and convenience in a hot package. |
Food Processing
July 2011
Diane Toops |
Food Processors Find Public Growth for Private Label The price differential between branded food and store brands is still there, augmented by higher quality and healthier formulations. |
Fast Company
March 2001
Ron Lieber |
Give Us This Day Our Global Bread Think of a product that is so local, it could never go global. So basic, it could never be branded. So fundamental, it could never be reinvented. Now think about bread -- Lionel Poilane's bread, that is... |
The Motley Fool
November 10, 2006
David Lee Smith |
Time to Pick Some Flowers? The bread company is doing reasonably well, but the market was unimpressed. Investors, take note. |
AskMen.com
Simon McNeil |
Dieting Made Easy Two major factors are key in shedding inches off your waistline: a proper diet and a good exercise regimen. |
Food Processing
July 2005
Ashman & Beckley |
Product Spotlight: Biscuits for two General Mills/Pillsbury tries to leverage the success of its refrigerated cookie dough products with Perfect Portions Buttermilk Biscuits -- and comes up just short. |
Prepared Foods
September 1, 2006
William A. Roberts, Jr. |
Claiming a Function Functional foods can claim preventative health benefits, but be careful to not infer a cure-all food. |
The Motley Fool
June 1, 2006
Stephen D. Simpson |
Can Flowers Continue to Rise? Good cash flow and market share growth make Flowers Foods a stock to watch. |
Food Processing
May 2007
David Feder |
Rejuvenating Nostalgic Brands When a product is entrenched in the cultural history, revitalizing the brand can be a balancing act between rejuvenation and sacrilege. |
Nutra Solutions
March 11, 2007
Amanda Archibald |
NutraSolutions' New Products Annual -- Dietary Fiber/Prebiotics Fiber may have been upstaged or overshadowed by its carbohydrate cousin, whole grains. |
Food Processing
June 2007
Judi Adams |
Expert Opinion: Undying Myths about Grains and Carbohydrates Although Atkins diet is off the radar screen, a high percentage of people are "counting their carbs" -- as if carbs are a bad food to be limited. Nothing could be farther than the truth. |
Food Processing
August 2013 |
Mergers and Acquisitions Report 2012: Despite Uncertain Times, Asset Swapping Continues The Food Institute recorded 316 food industry mergers in 2012. |
Prepared Foods
October 1, 2005
Elizabeth Mannie |
Fish (Oil) Tales Omega-3 fatty acids, particularly DHA and EPA found in fish oil, soon are likely to be seen as one of the biggest nutrients for fortification of food products in the U.S., second only to calcium. |
Food Processing
February 2013
Stuart L. Cantor |
Bakery Product Trends Emphasize Healthier Eating The variety of baked goods ranges from low-fat rolls, artisan breads and fiber-enriched cookies to decadent designer cakes and pastries. |
Food Processing
March 2005
Diane Toops |
Rollout: March comes in like a . . . tiger? Interesting new food products: High-fiber kids' cereal... Fortified whole-grain breads... Create-your-own-flavor gum... Super fast side dishes from Country Crock... Pillsbury dishes out ice cream... Personalized M&Ms available on-line... |
Prepared Foods
June 1, 2005
Gallagher et al. |
Advances in Formulating Gluten-free Products As awareness of gluten intolerance and Celiac Disease grows, companies are using novel ingredients and processes as tools to replace gluten, a structure-building protein in products. |
The Motley Fool
September 23, 2004
Seth Jayson |
Empty Twinkies Get New Filling Interstate Bakeries finally gives up and files Chapter 11. Until things are better sorted out, this is one company best left on the shelf. |
Food Processing
February 2007
Mike Pehanich |
Adding fiber and whole grains to the plant Lots of formulations are adding fiber and whole grains to recipes. But don't let the R&D department damage your machinery! |
Prepared Foods
June 5, 2007 |
Market Watch Slow-melting ice cream treats... Restaurant quality, microwavable sandwich melts... Fresh and fruity beers... Food industry giants pledge to oust trans fat... New product pacesetters... etc. |
Prepared Foods
April 1, 2006 |
MarketWatch Bagels for Squares... Boning Up... Odwalla Meets Omega... Brushing Up... etc. |
