Ingredients R&D

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Grain milling professionals can learn about the latest in food safety and hazard analysis critical control point (HACCP) programs specifically related to their industry at the International Grains Program workshop at Kansas State University, Manhattan, Kan., March 8-10, at the IGP conference center.

From Barry Callebaut chocolate to Van Drunen’s cranberries, this round of new ingredients provides a little something for everyone.

In light of National Birth Defects Prevention Month, the Grain Foods Foundation commemorates mandatory folic acid fortification of enriched grains and celebrates the milling and baking industry’s past contribution and continuing commitment to preventing birth defects.

Check out this assortment of new launches that range from tapioca-based ingredients to natural coloring concentrates to sodium-reduction solutions.

Whether you are seeking new methods for incorporating whole grains, ways to lead the push toward health and wellness or need help in creating the grain-based foods of the future, Bay State Milling has the expertise and the affinity for change to ensure your success.

When it comes to organic products, consumers ‘get it.’ That's why, despite the distressed economy, U.S. sales of organic products continued to surge during 2009.

With more and more families eating dinner at home and looking for simple, healthy mealtime options, the Grain Foods Foundation is asking consumers to make one night a week Sandwich Night.

This season’s ingredient solutions offer everything from signature flavors to complex tastes and textures.

If your campus bakery or baking operation is looking for innovative and cost-efficient new products, please contact the California Raisin Marketing Board.

Tree Top’s fruit products are made with wholesome fruits, which, when added to your product, delivers that halo good-for-you affect consumers are looking for.