Heather Collins, Director of Sara Lee Fresh Bakery, opened our Sara Lee Mom Blogger Summit in Chicago by talking about her deep passion for nutrition and debunking the myths surrounding whole grain, wheat, and white breads. Heather noted that kids often dramatically change our bread-buying habits. What you might want to eat, such as artisan breads, usually goes by the wayside when you’re focused on your kids’ likes, which usually only includes white bread without specks or texture.
Knowing this, Sara Lee introduced their Sara Lee Soft & Smooth Made with Whole Grain White bread in 2005, offering the taste and soft texture kids love, but with whole grain nutrition baked in. It boasts 10 grams of whole grain (unprocessed grain, which directly translates into fiber) in a slice out of the 48 grams recommended for our daily diets.
Urban myth busted: Brown bread should not automatically be considered nutritious; often varieties like honey wheat brown contain no whole grains at all. Sara Lee jumpstarted the Smooth and Soft launch based on a survey they conducted with unexpected results that took their entire team by surprise: 73% of those Moms surveyed did not understand anything about whole grain nutrition. Traditionally brown bread, what they call the “soft wheat” category – lacks any whole grain content at all. Look for a bread that has whole wheat flour as the first ingredient, then you'll know it is 100% whole grain, making it the pinnacle of what you should be looking for when shopping for nutritious breads.
So Sara Lee embarked on a mission to educate Moms across America about the core necessity of whole grains in their children’s diets and to debunk the widespread myth of “bad” white bread. According to Heather, Sara Lee would love to toss out traditional white bread (literally throw it to the birds, I muse) in favor of whole grain bread, be that white or brown. A lively discussion among Mom Bloggers and the brand team ensued - from guilt about bringing white bread sandwiches to playgroups to widespread confusion of white versus brown bread, wheat versus whole grain, and issues of how much fiber, carbs, gluten, and calories each contains. We got to taste test new mini-bagels coming out with whole grain nutrition; they are soft and delicious…and where are the whole grains again?
Next up was an inside tour of Sara Lee’s brand new, state of the art research and development facilities, where we found meticulous scientists hard at work on new formulations of bread. Immediately I noticed there were no photos or cell phones, all jewelry was off, and big white hairnets and knee length jackets preserved the pristine environment. Now imagine diverse containers of ingredients, mixers that take on hundreds of pounds of batter, an enormous baking oven, and “discriminators” to see how the newly tried formulations come out in terms of sweet, sour, softness of texture, saltiness, and so on. Joe, our tour’s leader, explained how they aim to ensure that all of Sara Lee’s breads stay fresh for 17 days. Warning: do not put bread in the fridge, as this accelerates it getting stale.
Connie Diekman, a registered dietician and recent past president of the American Dietician Association who has been working with O’Malley and Sara Lee for several years, presented on nutrition and provided insider tips on label decoding. She cautioned that when looking at bread on the shelf, check first for the ingredient saying “whole wheat flour.” If it says enriched flour, then you look for a mention of “whole grains.” And what, exactly, constitutes a whole grain? It contains all three layers of the grain - the bran, endosperm and germ – each one providing its own nutritional benefits. A surprise way to easily get kids to eat whole grains: “Popcorn,” shares Connie. So hello popcorn and movie night! And Connie’s simple formula for an easy guideline when thinking about balanced nutrition for our kids at meals: one tablespoon of protein, grain, fruit, and vegetables for each year of age. Also, the darker the color and stronger the flavor, the better a fruit or vegetable is for you.
Chef Jill Houk, a corporate chef with Sara Lee and personal chef and mom of 10-year-old Sam, shared her insights on creating nutritious meals with kids in mind. There exist a number of red flags we need to pay attention to when it comes to our kids’ diets, since, overall, children get too much or too little of them. As for too much, watch for fat, sugar, and salt. Too little? Protein, iron, calcium and vitamin C. Chef Jill loves sneaking healthy ingredients into everyday foods. Keep a grocery list low on the fridge for small kids to choose their favorite fruits and vegetables. And don’t stop with the familiar; a new 5th taste sense (other than salty, sweet, sour, and bitter) was discovered in Japan: “umami,” which accounts for reactions to the taste of meat. You can also mix some sweet or salty with the bitter or sour to introduce new flavors to your kids. And make new foods fun. Challenge your kids to the longest chewing contest - your child will get you in a staring contest while talking about the transition from sweet to sour or crunchy to mushy. Put a picture of a rainbow on your fridge and put gold stars on the colors you have eaten during the week. No red? Time for raspberries or cherry tomatoes!
Complete side note - talk about weird coincidences! Two cameramen I've worked with before - Paul who produced a satellite media tour out of my kitchen a couple of years ago for Squid Soap and Frank who shot video coverage for Blink products for the car were both there. What a nice surprise!
Overall, I left more than impressed and eager to try out the new varieties of whole grains. Sara Lee bread gets delivered fresh daily to stores from regional bakeries. But those of us in the Northeast will have to standby - look for Sara Lee breads coming our way SOON!
Plus, check out a video from the event:
#saraleesummit
As a participant in the Sara Lee Summit, they covered my travel expenses to the event, and gave me Sara Lee items: a brand canvas bag, lunch box, digital photography book, snacks and fresh organic fruit (yum!).
