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FROZEN AND REFRIGERATED BAKERY PRODUCTS.

Author(s) : HOOVER W. J.

Type of article: Periodical article

Summary

FAST FOOD OUTLETS HAVE LED TO A RAPID EXPANSION OF BAKERY FOODS SUCH AS CROISSANT AND BAGEL SANDWICHES, PIZZAS AND PASTA. A SIGNIFICANT GROWTH AREA IS CURRENTLYIN TACOS AND PITA BREAD. SUPERMARKET IN-STORE BAKERIES HAVE SALES IN EXCESS OF THE TRADITIONAL RETAIL BAKERIES, THE THREE MOST IMPORTANT PRODUCTS BEING MUFFINS, BAGELS AND CROISSANTS. NUTRITION HAS BEEN THE MAJOR MARKETING EMPHASIS IN PARTICULAR LOW CHOLESTEROL PRODUCTS. CURRENT RESEARCH INCLUDES ALTERNATIVE SWEETENERS, A NON CALORIFIC FILLER AND THE REPLACEMENT OF PALM OIL WITH COTTONSEED OR SOYBEAN OIL. G.R.S.

Details

  • Original title: FROZEN AND REFRIGERATED BAKERY PRODUCTS.
  • Record ID : 1990-0707
  • Languages: English
  • Source: TRRF, Sci. Advis. Counc. Rep. - n. 2
  • Publication date: 1989
  • Document available for consultation in the library of the IIR headquarters only.

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