Prior to joining the Grain Foods Foundation (GFF), I knew a few basic things about grains: They provide fiber. They are an essential part of a healthy, balanced diet.

Pulses, including lentils, chickpeas, peas and beans, are surprising, yet simple, ingredients that can bulk up the protein of baked goods and snacks.

Increasing protein content in products may seem like a simple concept, but for many snack manufacturers and bakers, implementation can be complicated.

Anderson Global Group recently launched AllSweet Allulose Low-Calorie Sugar for food and beverage formulators seeking to reduce total calories in their products.

Peter Kanda is now responsible for leading the division's sales and customer service teams.

Boulart deftly balances artisan ideals with state-of-the-art technology to bring better bread to the masses.

Bell Flavors & Fragrances has extended its line of ReduxSo sodium reduction solutions.

On Dec. 19, 2014, in a backyard flock of mixed poultry in southern Oregon, a highly pathogenic avian influenza (HPAI) H5 outbreak was recorded. A crushing 180 days later, on June 17, 2015—the date of the last recorded detection—more than 48 million birds were dead as a result of the outbreak.

Available from leading ingredient suppliers, egg replacers offer bakers readily available, cost-effective egg alternatives.

Kenneth Campbell and Manda Tweten have been named president of ADM’s WILD Flavors business and Specialty Commodities business, respectively.