Responding to consumer demand for more nutritious products, the grain-based food industry introduced a variety of end products featuring whole grains. Suppliers also have developed many unique technologies to further expand whole grains into different products.
12/5/2016 - Diversity cues the program for BakingTech 2017, to be held by the American Society of Baking, Feb 26-28.
9/26/2016 - Wheat Montana Farms and Bakery brings the farm-to-table movement to life in the state and across the country.
9/13/2016 - What does it take to recast bakery favorites into whole grain formats?
8/16/2016 - Most demographic segments can use a fortified boost of nutrients essential to optimal performance. Bakers can help.
6/3/2016 - There are many non-wheat flour options available to bakers to differentiate themselves in the marketplace.