Nov. 2011: ABA Engages Tufts, USDA in Wheat Nutrition Dialogue
More than 40 ABA members met at Tufts University for an open dialogue with senior USDA-ARS nutrition researchers on a variety of topics including weight control, glycemic index and vision, as well as, genetic improvement research of wheat. Laurie Gorton, Sosland Publications, also provided an overview of innovative bakery product development for the group. The following day, the group focused discussion on FTRAC priorities including nutrition policy, Food Safety Modernization Act implementation efforts and biotech wheat. Paul Hetherington, president of the Baking Association of Canada, provided an update on Canadian policy activities.