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.

Snacks, baked goods and diverse foods and beverages with local heritage and marketing have been increasingly making their appearance in diverse retail settings, ranging from farmers’ markets to mass retailers.

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

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.

Eighty-four percent of Americans buy free-from foods because they believe them to be more natural or less processed, according to new research from Mintel.

Kashi Organic Chewy Granola and Seed Bars are just like homemade, says Kashi Inc., but without the mess factor and time commitment.

Free for All Kitchen Gluten Free Brownie Thins is a gluten-free, crispy, sweet snack that everyone can enjoy, according to Partners, A Tasteful Choice Co.

New processing and packaging equipment and technology, educational sessions, and a showcase highlighting innovations await attendees at PROCESS EXPO.

Iba 2015 returns to Munich, Germany, Sept. 11–17.