The company’s latest releases include products aimed at boosting fiber content, reducing carbs, enhancing protein, and more.

Grains are a fundamental ingredient in bakery and snack food products that can provide flavor, texture, nutrition, and functional benefits. What’s more, there exists a multitude of different grains to choose from, depending upon the product needs. 

The company is presenting its offerings at the event July 17–19 in Chicago.

Growers in the United States Pacific Northwest were faced with lower prices for wheat due to limitations in the data provided by the Falling Number test, resulting in millions of dollars lost in the area's 2016 harvest. 

A new study gives a closer look on why some individuals experience discomfort when consuming wheat. 

As president, Jon Peters will lead the company’s business for the Americas region.

A renaissance is underway in the chip category. Consumer interest in natural foods and ancient grains is influencing the category and driving growth of multigrain chips.

Thanks to their new 22,000-sq.-ft. production facility in Cudahy, Wis., the folks at Angelic Bakehouse now have the room, additional equipment and the structure they need to efficiently produce sprouted whole-grain breads, buns, rolls and flatbread/pizza crusts using an unusual process.

Angelic Bakehouse’s new facility in Cudahy, Wis., bakes sprouted whole-grain breads, rolls and combo flatbread/pizza crusts using ingredients ‘as close to pure as possible,’ to offer clean-label, better-for-you products that it’s happy to feed family members and proud to offer customers.