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#18 Baked Goods at the Intersection of Health, Convenience, and Eating at Home

https://baketothefuture.org/episode-player/1203/18-baked-goods-intersection-health-convenience.mp3

Krystal Register, MS, RDN, LDN, Director of Health and Well-Being, FMI

Krystal Register, MS, RDN, LDN, Director of Health and Well-Being, FMI

We talk with Krystal Register, who leads the health and well-being initiatives at FMI-The Food Industry Association about her experience on the ground as a retail dietician at Wegmans during the pandemic and some insights from FMI’s consumer trends research. She shares with us her inside knowledge about how families are approaching mealtime and some strategies for the baking industry on positioning products at the intersection of convenience, health, and eating at home.

Recorded July 23, 2020.

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Posted On August 4, 2020

Posted By Bake to the Future

Posted In Nutrition

Tagged consumer trends family meals FMI-The Food Industry Association health and wellness nutrition pandemic retail wholesale baking

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American Bakers Association

A fresh take on the latest trends and issues impacting the baking sector

The wholesale baking industry mixes tradition and innovation to feed the world and the economy - generating some major dough while employing nearly 800-thousand people in the US. We bring you a fresh take on the latest trends and issues impacting the baking sector through exclusive insights and conversations.

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