Tuesday, August 17, 2010

Sara Lee Reformulates Its Two Most Popular Breads

Consumers Asked, Sara Lee Listened: Sara Lee Soft & Smooth Removes High Fructose Corn Syrup

Sara Lee North American Fresh Bakery is reformulating the recipes of its two most popular breads -- Sara Lee Soft & Smooth Made with Whole Grain White bread and Sara Lee Soft & Smooth 100% Whole Wheat bread. The High Fructose Corn Syrup in both breads also has been removed and includes sugar only. In addition, Sara Lee Soft & Smooth 100% Whole Wheat now includes vitamin D and is considered an excellent source of calcium.

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1 comment:

  1. 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."