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.
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.
4/12/2016 - When wheat flour is removed from baking, the rest of the formula must change.
4/5/2016 - Sprouted grains, whole grains and whole wheat intersect in Ardent Mills’ Sprouted White Spring Whole Wheat Flour.
9/4/2014 - Dietary balance and variety are more important to good health and energy availability, says Dr. Glenn Gaesser.