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Samples in periodicals archive:
Regardless, sales are booming, and most bakeries are working hard to improve or introduce specifically low-carb lines, said Nicholas Pyle, president of the Independent Bakers Association, whose members include Puritan Bakery in Carson, Galasso's Bakery in Mira Loma and Van Nuys-based La Brea Bakery.
Sources cited by the Food Marketing Institute claim the failure rate for new products is between 70 and 80 percent; the Independent Bakers Association told the FTC in 1995 that "less than one-tenth survive 12 months in the market place.
In a letter to the Senate and House leadership, the Independent Bakers Association says the action would affect "bakers' ability to switch sweeteners and remain competitive.