Sara Lee launches 100 percent whole wheat bread

Sandwiches set to grow on back of health and innovation, report

21-Dec-2006

The US market for sandwiches is expected to continue to see strong growth, as consumers continue to opt for this old favorite that has now been spiced up with new bread varieties and new flavors, according to a new report.

Baking invention cuts spoilage, lengthens shelf-life.

15-Dec-2006

Scientists have devised a means of preventing contamination of commercially baked bread - helping manufacturers to minimise the loss caused by spoilage and halt the common problem of 'ropey bread'.

Wild wheat gene could boost nutrient content of modern varieties

24-Nov-2006

US scientists have identified a gene from wild wheat that could increase protein and micronutrient content of its cultivated cousin by 10 to 15 per cent, and could soon be used in food products with enhanced nutritional value.

Sara Lee launches 100 percent whole wheat bread

Sara Lee has launched a new bread category that it claims could help increase US whole grain consumption by billions of grams per year.

Related Topics

Sandwiches set to grow on back of health and innovation, report

Baking invention cuts spoilage, lengthens shelf-life.

Wild wheat gene could boost nutrient content of modern varieties