Sara Lee removes high fructose corn syrup from two bread products

  • August 17, 2010
  • source: just-food

Food manufacturer Sara Lee is reformulating the recipes on two of its bread products in the US to remove high fructose corn syrup.

It is reformulating its Sara Lee Soft and Smooth white and whole wheat breads varieties to remove the high fructose corn syrup and use sugar instead. In addition, its Sara Lee Soft & Smooth 100% Whole Wheat bread now includes vitamin D.

“Sara Lee Soft & Smooth breads are among the best selling breads in the United States and our core audience, parents with children, has indicated that they want product options without High Fructose Corn Syrup,” said Jeff Dryfhout, director, Sara Lee North American Fresh Bakery.

“With this new recipe Sara Lee Soft & Smooth bread is responding to the needs of our consumers while continuing to provide great-tasting breads with the mild taste and soft texture families love.”

just-food is the world’s leading portal for the global pre-packaged food and retail industries. Its daily mix of breaking news, views, analysis and research serves over 100,000 food executives each month. http://www.just-food.com/


Bookmarks

  • Digg
  • Sphinn
  • del.icio.us
  • Facebook
  • Mixx
  • Google Bookmarks
  • Furl
  • Netvouz
  • NewsVine
  • Reddit
  • Fark
  • Propeller
  • Slashdot
  • StumbleUpon
  • Technorati

Reader Comments

Australian Food News reserves the right to edit or not publish comments of a potentially offensive or defamatory nature. Comments will not be published if name and email address has not been provided (name and email will be withheld if requested).

The opinions expressed below are those of Australian Food News readers and do not necessarily reflect those of Australian Food News.

One Response to “Sara Lee removes high fructose corn syrup from two bread products”

  1. Kelsey on August 18th, 2010 6:46 am

    Sara Lee and consumers both need to know that a sugar is a sugar – whether is comes from cane, corn or beets. They are just replacing a sugar for a sugar! HFCS is naturally made from corn, just like sugar is made from cane. It is handled by the body as same as sugar as has the same number of calories. Both are fine in moderation and the American public can rest assured that HFCS is safe. The American Medical Association says, “Because the composition of high fructose corn syrup and sucrose are so similar, it appears unlikely that high fructose corn syrup contributes more to obesity or other conditions than sucrose.” The American Dietetic Association says, “Both sweeteners contain the same number of calories (4 per gram) and consist of equal parts of fructose and glucose. Once absorbed into the blood stream, the two sweeteners are indistinguishable.” In 1983, the U.S. Food and Drug Administration formally listed high fructose corn syrup as safe for use in food and reaffirmed that decision in 1996. David Klurfeld, Ph.D., USDA Agricultural Research Service said it best though, “This is a marketing issue, not a metabolic issue.”