Consumer purchases of cakes, cookies and pies have decreased by 24 percent

The results of a new study published in the Journal of the Academy of Nutrition and Dietetics found that there has been little change in the nutritional content of Ready-to-eat grain-based desserts manufactured or purchased between 2005 and 2012; however overall consumer purchases of Ready-to-eat grain-based desserts declined by 24 percent during that same time period. —> Read More Here


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