BOCA RATON, FLA. — The board of directors of the American Bakers Association during its 2017 annual convention approved an additional $600,000 on top of its existing investment to the Grain Foods Foundation (G.F.F.). The A.B.A. said the funding will be spread out over the next three years and be used to support G.F.F.’s original research initiatives and mission to showcase the health benefits of grains and bread in the American diet.
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| Robb MacKie, president and c.e.o. of the A.B.A. |
“G.F.F. is the vehicle to propel needed research to help tell our story,” said Robb MacKie, president and chief executive officer of the A.B.A. “As an industry, we’re constantly looking for ways to quantify the economic bang for the consumer dollar. G.F.F.’s work that found grains provide essential nutrients and that those who consume grains have better overall diet quality far exceeded our expectations. We look forward to supporting them as they continue their research efforts.”
The G.F.F. highlighted several ongoing initiatives during the conference, including:
- What’s Between the Bread?: This program’s research involves examining health outcomes when components are eliminated or added into sandwiches.
- Are Grains Beneficial During Pregnancy?: This study will look to fill research gaps on nutritional contributions of food groups, specifically grain foods, for women during pregnancy.
In addition to the $600,000 in funding, the A.B.A. issued a challenge to the baking industry to match its increased general fund contributions to the G.F.F.
“Bakers continue to feel the pressure of evolving consumer tastes and static wheat flour production, showcasing that the need for G.F.F. is as great now as at its inception,” Mr. MacKie said. “Knowing what G.F.F. can do, knowing the Foundation’s strong leadership, and knowing that G.F.F.’s budget is incredibly limited, A.B.A. is increasing its annual investment and we urge all our partner organizations to join us.”
