Bakers may need to reconsider their serving sizes to comply with regulations on whole grains in school meals issued by the U.S. Department of Agriculture. Currently, bakers typically provide 28-gram servings, but a 32-gram serving would allow for 16 grams of grain and a whole serving -- in compliance with federal regulations. The topic was addressed during the New Requirements for School Programs presentation at the American Society of Baking's BakingTech 2013 in Chicago.

Related Summaries