Goal is to make fortification of staple foods easier

Ingredients, indulgence make the list

Grain Foods Foundation, Purdue University introduce study at BakingTech

90% of UK adults don’t consume enough fiber

Ingredients, products provide consumers opportunities to increase intake of whole grains

Joins select number of products to meet criteria

Tells bakers investments will gather ‘information that helps’

Consumers interested in functional benefits of alternative grains

Specialty grains emerging with consumers, formulators spur innovation

Sees opportunity in congressional legislation