What makes baked goods “fresh”? Consumers use more than just their taste buds to answer that question. Take sight. It’s a truism in the retail world that people buy with their eyes, and baked goods are no exception. Bread should have a nice golden color, and it shouldn’t look squished or smashed. Sweet baked goods should appear moist. They shouldn’t be oiling or look too wet. If they have icing, it shouldn’t be dry or cracked.
Long before clean label, gluten-free and low-carb, nutritionists were touting the virtues of whole grains. And based on years of studies and surveys, whole grains — a source of carbohydrates, multiple nutrients and dietary fiber — have proven themselves to be anything but a passing fad.