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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 41 articles

Bakeries struggle to acquire organic flour

- With less than 1% of agriculture devoted to organic, flour suppliers look to strengthen supply chain.

Revamping formulations with variety flours

- Formulators looking for clean label solutions and value-added ingredients must start by looking at which flours they are using.

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.