As a home baker, I'm constantly trying to figure out how to add more whole grains to my breads. I love the nuttiness that comes through, and the nutrition is essential to my family. Our toaster gets significant use every morning, and I need to feel good about the way my family starts the day.
Avena Foods Limited, the Canadian premier processor of Purity Protocol gluten-free oats, will begin construction of a new oat processing facility this spring to meet the growing demand for safe, plant-based, nutritious, gluten-free foods and beverages.
When a gluten-free version of Sheila G's Brownie Brittle hit U.S. stores in 2017, JoAnn Rupp, global market insights manager, Corbion, Lenexa, KS, noticed something that distinguished the product on an increasingly crowded gluten-free shelf.
Customers of ingredient handling equipment are focused on a wide mix of factors to come up with their optimal formulation. These include accuracy, traceability, food safety, automation, cleanability, efficiency, flexibility, batch quality and fire safety, manufacturers say.
According to Technomic's 2018 Pizza Consumer Trend Report, 83 percent of U.S. consumers eat pizza at least once per month, with 43 percent opting for pizza every week.
The strategic Bakery Industry Forum (BIF) within the Bakery Equipment Manufacturers and Allieds (BEMA) recently has taken on the task of developing an Overall Risk Assessment (ORA) checklist to help address a comprehensive list of aspects related to grain-based product manufacturing
The first-of-its-kind analysis demonstrates infant grain consumption linked to superior diet quality
January 29, 2020
A new study recently published in Nutrients, a peer-reviewed medical journal of human nutrition, highlights the importance of grains as part of a healthy infant diet—and the potential risks of excluding them.