NYT article about childhood obesity in Philly shows that Tastykake is now classified as “bread!”
Some companies are adjusting their recipes, although hardly drastically. After Philadelphia schools stopped buying the sugary products of the local bakery icon Tastykake, the company created a 190-calorie muffin, reducing sugar enough to move it below flour on the list of ingredients. The new formulation, which uses whole grains, got Tastykake muffins back on the school breakfast menu and classified as bread. “It is sweet,” said Autumn R. Bayles, a company senior vice president. “Sugar is just not the first ingredient.”
I don’t think that sugar should be in the first 5 ingredients. And white flour is little different from sugar anyway! I was overweight as a kid, and essentially addicted to Entenmann’s pastries.
I suppose any movement is good, but this is very, very little progress 🙁