March 12, 2013
At H&S Bakery, we're proud of our heritage, but are just as heavily invested in the future. That's why we've implemented green initiatives for the benefit of generations to come. These procedures have dramatically improrved our engergy practices in production, packaging and distribution of our products, while reducing consumption of material wastes.
We've set a goal of reducing waste, so by changing our product packaging, we have eliminated 17,000 pounds of plastic from entering landfills.
To improve air quality, we've upgraded our trucking fleet to meet enviroment-friendly standards. This reduced our carbon footprint by over 200 tons.
We also reduced electricity by automatically shutting off lighting when not in use, and upgrading our lighting systems to inductive and LED fixtures. In one year, we were able to save 448,000 kilowatt hours of electricity at just two of our plants.
Fun Fact: The average household uses 10,000 kilowatt-hours each year. *Wikianswers
We installed rinse water recovery systems on basket washer machinery, which provides a savings of over 200,000 gallons per year, approximately a 75% reduction in water usage per machine.
Fun Fact: The amount of water we saved could fill a 7' deep swimming pool more than 7 times...*www.poolandspachemicals.co.uk/volcalc.htm
By installing new controls and software on our ovens, we have reduced natural gas usage as well. Our reduction in consumption saved 3,000 tons of greenhouse gas emissions in 2012, the equivalent of planting 2,169 trees, or taking 54 cars off the road.
The results can be measured in more than numbers. Our sustainability and green practices have garnered attention and accolades. We've won Baking Management's 2011 Innovation Award, and we are the Food Engineering's 2012 Plant of the Year!
Just as we've upheld our commitment to quality over the years, H&S Bakery also pledges to be good stewards of this fragile planet we all share.
October 17, 2012
PETITION ON VITAMIN D YEAST APPROVED…
A December 2009 petition asking the Food and Drug Administration to allow the use of vitamin D2 bakers yeast in baked foods at higher levels was approved Aug. 29 by the agency, effective immediately. The final rule was published in the Aug. 29 edition of the Federal Register. Under the ruling, bakers may use the yeast at levels not to exceed 400 international units (I.U.) of vitamin D per 100 grams in the finished foods, up from 90 I.U. previously. The F.D.A. acted in response to a petition filed by Lallemand, Inc., which markets yeast with vitamin D. In its 2009 petition, Lallemand sought approval of vitamin D2 yeast as a dual purpose nutrient supplement and leavening agent or dough relaxer in yeast-containing baked foods. Specifically, the foods named in the petition are yeast-leavened baked foods, baking mixes and yeast-leavened baked snack foods. Later, the petition was amended to exclude the
use of the additive as a dough relaxer. Additionally, vitamin D has been affirmed as GRAS in other products, including infant formula, margarine, calcium-fortified
fruit juices, meal replacement and other types of bars and cheese substitutes.
F.D.A. STUDIED RISK OF EXCESSIVE INTAKE…
While essential to human health, excessive intake of vitamin D may be harmful,
elevating blood plasma calcium levels, the F.D.A. said. Much of the F.D.A.’s work on the petition was around analysis conducted by Lallemand as to whether approval of the condition could lead to excessive intake. The company generated data estimating mean and 90th percentile estimates of vitamin D intake for consumers of current products in addition to proposed uses. Lallemand estimated, and the F.D.A. approved, the methodology for the estimate, that intake of vitamin D from all food sources for the U.S. population at the 90th percentile would be 1,670 I.U. per day, including consumers of yeast-leavened baked products covered by the petition.
While a 1997group at the Institute of Medicine established an upper limit of 2,000 I.U. per day for anyone older than 1 year of age, the F.D.A. noted the limits were raised last year. In the revisions, the I.O.M. established upper limits for vitamin D intake to 2,500 I.U. for children 1 year to 3 years of age, 3,000 for children aged 4 to 8, and 4,000 for children aged 9 to 18 and adults. In its review of the safety of the dietary intake of vitamin D2 that would result from approval of the petition, the F.D.A. concluded that the 1,670 I.U., anticipated as the 90th percentile intake level, is below the lowest upper limit set by the I.O.M. for individuals 1 year old and older.
reprinted from Bakery Production & Marketing Newsletter Aug. 31, 2012
April 30, 2012
Celiac disease is thought to affect approximately 1% of the world’s population. There is clear evidence that following a gluten-free diet appears to greatly help in the management of the disease and lowers the risk of developing a related condition....click here to read more
April 11, 2012
The Value of Grains in a Healthful Diet
By: Glenn Gaesser, PhD, Arizona State University
Grains have been the foundation of the human diet dating back nearly 10,000 years. Including grain foods is an important component of a healthy lifestyle because they provide many of the essential nutrients and energy our bodies need to stay healthy and strong. The Dietary Guidelines for Americans recommend the average healthy adult consume six one-ounce servings of grain foods each day; half of these should come from whole grain sources and the other from enriched given the unique health benefits provided by each. Whole grains are a key source of fiber, vitamins, magnesium and antioxidants. Enriched grains are one of the major sources of iron and are the primary source of folic acid in the American diet.
Fueling Up with Grains
The complex carbohydrates found in bread and other grain-based foods provide the fuel the human body needs. Carbohydrates are broken down into glucose to give cells energy to function properly; they are the preferred fuel source for the human body. While most carbohydrates consumed are turned into glucose, approximately five percent are converted into a stored form of energy called glycogen, which is mostly found in the liver and muscle tissue.
The average healthy adult stores enough glycogen to power approximately one day’s worth of activities, so it’s important to include carbohydrates consistently throughout the day to maintain energy levels, especially for those who are very active.
In addition to providing necessary fuel, carbohydrates can help maintain a healthy weight. Studies show that people who consume a medium-to-high percentage of their calories from carbohydrates generally weigh less and have a reduced risk of obesity than those following lower carb regimens.
Common U.S. grains are:
• Wheat• Rye• Barley• Rice• Oats• Corn• Millet• Sorghum
Everyday grain foods include:
• Enriched breads• Whole grain breads• Pasta• Flour tortillas• Popcorn• Pretzels• Cereal• Couscous
Grains Contribute Valuable Nutrients
Grain foods, such as bread, pasta, cereal, rice and tortillas, are an important source of vital nutrients in Americans’ daily diets. In fact, grains significantly contribute to the daily requirement of ten vitamins and minerals our bodies need for good health.
How Much Do I Need Each Day?
The number of grain servings you should consume depends on your age, gender, body size and activity level. The more active you are, the more you can eat. Packaged-food labels are based on an average person's need for 2,000 calories a day, which means consuming about six one-ounce servings of grain foods daily. It's important to note that children, women and older adults may only need 1,600 calories per day. Conversely, teenage boys and very active men may require as many as 2,800 calories a day and could eat as many as 10 one-ounce servings of grain foods a day. Visit choosemyplate.gov to learn more about the servings your body needs and tips for following MyPlate.
(1): Gottschlich M. Carbohydrates: The ASPEN Nutrition Support Core Curriculum: A Case-Based Approach – The Adult Patient. Silver Spring, MD: American Society for Parenteral and Enternal Nutrition; 2007.
(2): Merchant A, et al. Carbohydrate intake and
overweight and obesity among healthy adults. J Amer Diet Assoc. 2009; 109: 1165-1172.
(3): United States Department of Agriculture. Nutrient content of the US food supply: developments between 2000-2006. http://www.usciences.edu/library/help/citationama.
The Grain Foods Foundation, a joint venture of members of the milling, baking and allied industries formed in 2004, is dedicated to advancing the public’s understanding of the beneficial role grain-based foods play in the human diet. Directed by a board of trustees, funding for the Foundation is provided through voluntary donations from private grain-based food companies and is supplemented by industry associations. For more information about the Grain Foods Foundation, visit gowiththegrain.org, or find GoWithTheGrain on Facebook and Twitter.
March 19, 2012
National Nutrition Month is here once again and this year’s theme is “Get Your Plate in Shape.” In honor of the first National Nutrition Month (NNM) since the release of MyPlate, this March is dedicated to reminding Americans about the importance of following MyPlate’s guidelines, with a special emphasis on calorie balance and portion control.
Grains are a vital part of an “in-shape” plate, especially because of their role in providing energy and maintaining a healthy weight; they also provide key nutrients such as folic acid, iron and fiber.
In recognition of this month, we’d like to share these tips on ways to “Get Your Plate in Shape” from the experts at the Academy of Nutrition and Dietetics and Grain Foods Foundation. Share them with a friend!
•Make half of your plate fruits and vegetables: Eat a variety of vegetables, especially dark-green, red and orange varieties. Add fresh, dried, frozen or canned fruits to meals and snacks.
•Make at least have your grains whole: Choose 100 percent whole-grain breads, cereals, crackers, pasta and brown rice or those with significant levels of whole grains (8 gms or more per serving). Check the ingredients list on food packages to find whole-grain foods. Your other grain servings should be enriched grains to get additional thiamin, riboflavin and folic acid.
•Switch to fat-free or low-fat milk: Fat-free and low-fat milk have the same amount of calcium and other essential nutrients as whole milk, but less fat and calories. For those who are lactose intolerant, try lactose-free milk or calcium-fortified soy beverages.
•Vary your protein choices: Eat a variety of foods from the protein food group each week, such as seafood, nuts and beans, as well as lean meat, poultry and eggs. Keep meat and poultry portions small and lean. And be sure to choose seafood as the protein at least twice a week.
•Cut back on sodium and empty calories from solid fats and added sugars: Compare sodium in foods and choose those with lower numbers, and season your foods with herbs and spices instead of salt. Switch from solid fats to healthy oils like olive and canola oil. Replace sugary drinks with water.
•Enjoy your foods but eat less: Avoid oversized portions. Use a smaller plate, bowl and glass. Cook more often at home where you are in control of what’s in your food. When eating out, choose lower calorie menu options.
•Be physically active your way: Adults need at least 2 hours and 30 minutes of physical activity every week. Choose activities that you enjoy, and start by doing as much as you can.
January 13, 2012
Whole Grains - All grains start life as whole grains.
In their natural state growing in the fields, whole grains are the entire seed of a plant. This seed is made up of three key parts: the bran, the germ and the endosperm.
What makes whole grains healthy?
Whole grains are composed of the entire kernel — the bran, germ and endosperm — and are an important source of antioxidants, fiber, B vitamins, vitamin E, magnesium, iron and numerous other vitamins, minerals and phytonutrients. As part of a healthy diet, whole grains may reduce the risks associated with heart disease, stroke, cancer, diabetes and obesity.
Whole grains may be eaten whole, cracked, split or ground. They can be milled into flour or used to make breads, cereals and other foods. If a food label states that the package contains whole grain, the "whole grain" part of the food inside the package is required to have virtually the same proportions of bran, germ and endosperm as the harvested kernel does before it is processed.
Where can you find whole grains?
USDA's MyPlate suggests consuming at least three one-ounce servings of whole grains each day, but currently Americans are only consuming about one.
Some common whole grains are barley, brown rice, bulgur, corn, cracked wheat, millet, quinoa, oatmeal, whole rye, whole wheat, and whole wheat kernels (wheat berry).
January 12, 2012
Gluten-Free Holds Its Ground
Excerpts from Baking and Snack magazine, December 2011
...Despite persistent reports that the gluten-free "fad" will run its course, the popularity of gluten-free products still outpaces the number of people in the U.S. diagnosed with celiac disease - one in 133, according to the Celiac Disease Foundation. In fact, going gluten-free for weight loss doesn't appear to be dissapating anytime soon, which irratates some in the grain-based foods industry...
..."We're working to be the message out that only people with celiac disease, or gluten sensativity need to go gluten-free," said Judi Adams, president, Grain Foods Foundation (GFF) on the foundation's efforts to clear up misconceptions about the diet. "It's not a fad diet or a weight-loss program. The fad diet aspect really diminishes it for the people who really need to do it for a medical reason."...Ms. Adams predicted that maybe once people without celiac disease realize how expensive and difficult it is to maintain a gluten-free diet, the movement will drop off. Until then, she said, GFF and other organizations will continue to raise awareness that gluten-free diets are for people with medical conditions, not weight-loss...
November 29, 2011
"If you can Google it, it's not an emerging trend anymore." Identifying an emerging trend is tricky business. By the time you've heard about it, it may be on the way out or becoming a fad versus a sustainable trend. Some new insights:
People don't want functional food these days - they want "whole" foods;
Comfort foods are depressing and boring - people want experimental and exotic;
Gluten-free will downsize, but is pointed toward "allergen awareness";
Products delivering fortified foods in a more natural form are growing;
The concept of "natural, real and clean" is resonating with today's chemophobic consumer;
39% of consumers believe that chemicals are the number one food safety issue;
Clean has overtaken fresh as the most important element in a shelf-stable food;
"All Natural" was the number one product claim last year
Source: SupplySide West show via dairy-deli-bake digest, Nov. 2011
November 23, 2011
Southern Apple Pecan Dressing
•10 cups oven-dried white bread, torn into pieces
•1 sleeve crackers, crumbled (recommended: Saltines)
•1/2 cup butter
•3 stalks, roughly chopped
•1 large onion, roughly chopped
•2 large red apples, skins left on and cut into large dice
•4 cups chicken stock
•2 teaspoon salt
•Freshly ground black pepper
•1 teaspoon ground sage
•1 teaspoon poultry seasoning
•4 eggs, beaten
•1 cup pecan halves, toasted and roughly chopped
In an extra large mixing bowl, toss together white bread and crackers. Set aside.
In a large skillet over medium heat, melt butter. Stir in celery, onion, apples, sage and poultry seasoning. Cook until onion is translucent.
Pour vegetable mixture over bread mixture. Add stock, salt and pepper. Stir to coat. Add beaten eggs and mix well. Stir in nuts.
Pour mixture in a prepared 9×13 baking pan.
Bake until golden on the top and cooked through with a slight jiggle. 45-60 minutes.
Source: Jamie and Bobby Deen via The Grain Foodd Foundation's Progress Report, Nov. 2011 www.gowiththegrain.org