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Flour and Grains

Flour and grains

Learn the latest about the technologies and trends affecting the most important categories in the baking industry.

showing 1-25 of 39 articles

Cracking into acorn flour's potential

- The gluten-free flour is high in protein and fiber.

Alternative flours take another step into the mainstream

- Flours derived from plants deliver the nutrition, flavor and novelty consumers crave.

New study discovers a taste for carbohydrates

- Researchers not only find a carbohydrate taste but also a possible link to increased carbohydrate consumption.

Images from BakingTech 2017

- ASB BakingTech 2017 puts industry diversity to work to create a dynamic ‘Best Week in Baking.’

Consumers see 'sprouted bread' as enlightened eating

- Market research and food science affirm sprouted flour’s broad spectrum for innovation.