Hostess Twinkies, Going the Way of the Dinosaurs?
Yes, Hostess Twinkies, the Texas-based company may no longer compete against healthy food trends. Chef superstar Mario Batali recently said, "Twenty years ago, Hostess executives didn't see the writing on the wall. Had they suspected a healthy, conscientious, low carb, high-fiber oriented America, they would have made whole wheat Twinkies."
If truth be told, the fluffy little, vanilla, spongy treats are filled with corn syrup, niacin, high fructose corn syrup, dextrose, cellulose gum, polysorbate artificial flavors, preservatives and saturated fats, plus that yummy, creamy mysterious filling.
The 82-year-old company, maker of Sno Balls, Wonder Bread, Ho-Hos, Ding Dongs, and of course Twinkies, wants to trim down. Sadly, the trim might cost many people (19,000 workers), their jobs. The battle isn't just against a bad economy but rather labor costs, white bread debates, legacy pensions, medical benefits, high sugar prices and overall trends towards about a healthier life style.
The company has introduced some healthier options such as the 100-calorie packs of cupcakes, but all of its efforts haven't helped distance it from junk-food status. Hostess has other problems too. This Chapter 11 filing (for Hostess, it isn't the first), proves that the company has lost some of its loyal followers. Bimbo Baker Bakeries, Entenmann's, McKee Foods, Sara Lee and Kraft Inc., competition makes Twinkies, toss their cookies, so to speak.
Kelly Ripa, host of the morning show, Live With Kelly, explained her way of enjoying the tasty treat, "I like to stick my pinky into the cream filled hole, then dig out the cream, lick it off my finger and finally eat the whole fluffy thing," she added, "OK, come-on, everybody, lets go out and buy a Twinkie." Sorry Kelly, even your cute personality and interesting way of enjoying the 150 calorie dessert won't help Hostess now. Sadly, that's the way the cookie crumbles.
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