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.
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.
5/31/2016 - Corbion Caravan simplifies adding whole and ancient grains to dough by offering them pre-soaked, pre-cooked and preservative-free.
4/29/2016 - Mario Samoza lends insight into how Pan Pepin is capitalizing on the food interests of Puerto Rico.
4/19/2016 - Gluten-free bakers are turning to grains other than wheat for their formulations.