Barilla adds red lentil spaghetti to pasta line 03.05.2020 By Sam Sosland The new Legume pasta line features one single ingredient.Read More
The flavors and ingredients propelling the donut category forward 03.03.2020 By Karlee Renkoski The sweet treat is taking on a variety of qualities from gourmet to diet-friendly.Read More
Gluten-free baked foods persevere by staying in step with emerging trends 12.31.2019 By Donna Berry Bakers are revisiting formulations to meet consumer demands. Read More
Wheat flour with reduced gluten available online 12.20.2019 By Jeff Gelski Arcadia Biosciences’ GoodWheat flour has 65% less gluten than traditional flour.Read More
An introduction to gluten-free flours 11.26.2019 By Donna Berry Some varieties require formulating or processing adjustments. Read More
IHOP debuts gluten-friendly menu 09.26.2019 By Rebekah Schouten Lineup includes pancakes, waffles and steakburgers.Read More
Four sustainable substitutes for plant-based proteins 09.24.2019 By Donna Berry Byproducts of other food processes may be upcycled into flours with high-protein content.Read More
Arcadia Biosciences receives patent for reduced-gluten wheat 09.23.2019 By Jeff Gelski The variety contains 75% less gluten than traditional wheat.Read More
Smart Baking expanding in Central Florida 08.29.2019 By Eric Schroeder Makes gluten-free Smartbuns and Smartcakes.Read More
Piecing together the puzzle for gluten-free pizza and pasta 08.21.2019 By Jeff Gelski Available formulation pieces include ancient grains, pulses, rice and gums.Read More