Americans continue to crave Mexican food—so much so that they spend billions of dollars annually at quick-service restaurants like Taco Bell and Chipotle Mexican Grill and on Mexican foods at their local grocery store.

Buns and rolls continue to emerge from ovens nationwide at a steady pace. While overall category growth has been minimal, several companies saw comparatively significant gains. And while traditional products maintain perennial allure, new interest comes from ingredients like whole grains and sweeteners.

The fresh bread category remains the most important segment in bakery today. It’s highly competitive, and the playing field continues to grow more crowded as more product dynamics like artisan and better-for-you come into consideration with increased frequency.

Bay State Milling adds gluten-free blend and mix capabilities at its Bolingbrook, IL, facility.

Corbion Caravan has launched an extensive program to remove the preservative spray commonly used in presoaked ancient and whole grains.

Wholesome Goodness’ gluten-free Sweet Chili & Omega Tortilla Chips are made with a blend of whole-grain corn and a medley of whole ancient grains.

Food for Life Baking Co.’s new Ezekiel 4:9 Sprouted Grain Flax English Muffins are made with a variety of organic sprouted grains.

As we enter 2016, consumers aim to start off the year right by eating healthy.

There is a new wave in the world of grains available to bakers, pastry chefs and chefs in today's foodservice industry.

Two cookies made with quinoa have joined Back to Nature Food’s product lineup: Quinoa Cranberry Pecan Cookies and Quinoa Almond Chocolate Chip.