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Problem: Adding whole grains without impacting taste

Published Friday, September 01, 2006

In the past three years, the bread aisle has become darker as white bread sales continue to fall and sales of whole wheat and whole grain breads increase. This trend may slowly be reversing as high-volume bakers, such as Sara Lee Food & Beverage, Downers Grove, Ill.; Canada-based George Weston Bakeries; and Interstate Bakeries Corp., Kansas City, Mo.; add white whole wheat breads to their portfolios. In the last 12 months, the bread aisle has welcomed countless new products all with the same goal: delivering whole grain nutrition in a product that looks, tastes and feels like white ...

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