| Food & Ingredients | | | Educ. Serv. | | | Tech Serv. | | | Market Serv. | | | E-Commerce Serv. |
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| Jackel, S.S. 1992June. What's ahead for reduced-calorie, reduced-fat baked foods. Cereal-Foods-World. 37 (6): 455-456. | to Top |
| ABSTRACT: In past years many marketing professionals considered the wholesale baking industry mature and slow to respond to consumer trends. However, in recent years, the rapid rate of development and market introductions of baked products, with particular emphasis on reduced-calorie, reduced-fat, or reduced-cholesterol products, suggests that wholesale baking, has become revitalized. |
Updated: Thursday, September 6, 2007.
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