How heirloom grains and ancient grains differ 12.31.2020 By Donna Berry The ingredients do not have scientific definitions.Read More
Channels and nutritional value driving bread growth 12.23.2020 By Nico Roesler Increasingly, consumers are buying healthier bread through different channels, rather than walking traditional center-store aisles.Read More
The benefits heirloom grains deliver to baked foods 12.09.2020 By Donna Berry These ingredients provide functionality and label-friendly appeal to consumers.Read More
InHarvest offers quinoa grown in Idaho for foodservice 07.27.2020 By Jeff Gelski The company promotes the quinoa as a complement to herbs, produce, meat, seafood and shellfish.Read More
Old grains, new formats bring innovation 06.03.2020 By Charlotte Atchley New forms of grains bring color and texture to baked goods and snacks. Read More
COVID-19 causes big adjustments in tiny grain’s promotion 05.28.2020 By Jeff Gelski Terra Ingredients sources fonio from West Africa and plans to open a processing center in Senegal.Read More
Ingredion to market quinoa flour from Canada 05.14.2020 By Jeff Gelski The company enters an exclusive commercial agreement with NorQuin from Saskatchewan.Read More
Ardent Mills commitment to The Annex highlighted 03.12.2020 By Josh Sosland Specialty grains unit of Ardent Mills expanded capabilities in 2019.Read More
Top retail trends driving supermarket bakery sales 03.10.2020 IDDBA breaks down consumer preferences in the center aisles and perimeter.Read More
Purely Elizabeth launches line of pancake mixes 03.06.2020 By Rebekah Schouten Includes grain-free and ancient grain varieties.Read More