A group of researchers from the University of Toronto recently published a study in the American Journal of Clinical Nutrition that claims resistant starch contributes to satiety. The study also concluded that Hi-maize whole grain corn flour and Hi-maize resistant starch from National Starch, Bridgewater, N.J., contributed to reduced food intake after two hours due to higher feelings of satiety.

The National Honey Board launched a new logo and tagline aimed at reinforcing the appeal of honey. The tagline, The way nature intended, is designed to brand honey as the pure and all-natural sweetener.

The Bakers Courtesy Club of Chicago joined the Allied Trades for the Baking Industry (ATBI), opening a new midwestern chapter for the ATBI and giving the Bakers Courtesy Club of Chicago a seat on the board.

VICOM, Denver, unveiled a new brand identity and with it, a new name. The company's branding change to Legendary Baking^™ reflects the bakery division's pie and dessert heritage. The company will launch its new name and trade dress at the Dairy-Deli-Bake Expo, June 6-8 in Houston.

Representatives from Sara Lee, Downers Grove, Ill., and Edlong Dairy Flavors, Elk Grove Village, Ill., joined nonprofit organization Next Generation Outreach in February to host 28 Chicago public school students in an event supporting the Job Shadow Program and National Entrepreneurial Week. Students studied flavor technology, participated in a sensory panel and learned about the various roles involved in producing goods and services. The students also were taught about the various positions within a corporation and how the roles work together.