Whole Grains

August 2014: Ingredient Briefs

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Ingredient briefs from various suppliers. Check it out!


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Filling the fiber gap with healthy whole grains

By Christine Cochran
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It’s no surprise that fiber, with its significant consumption benefits, is a frequently discussed nutrient. I strive to serve my family a balanced dinner that helps meet our fiber goals. Still, my family struggles with meeting the goals. And we’re not alone. 


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Popped to perfection

By Melissa Kvidahl Reilly
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Americans are gobbling up popcorn by the bucket load. The sector is reinventing itself from the salty, ‘imitation-butter’ profile of its past to a clean-label version with fresher flavors. Thus, consumer demand and economics are reshaping its future.


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It's crunch time for crackers, crisps and puffs

By Melissa Kvidahl Reilly
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Manufacturers of crackers, crisps and puffs are adding nutrients and specialty ingredients to their products, while cutting fat, gluten and more to meet consumer demand for exceptional quality.


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State of the Industry on Bakery: Driving the bakery market forward

By Lauren R. Hartman
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New influences, trends and preferences are redirecting many bakers to develop and produce new products. The Food Safety Modernization Act (FSMA) is still a critical issue, as are commodities, private-label products and many business consolidations. 


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ABA, Grain Chain discuss 2015 Dietary Guidelines on Capitol Hill

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The American Bakers Association and Grain Chain conducted meetings in late May with agency representatives and members of Congress influential to the completion of the 2015 Dietary Guidelines.


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Panera Bread reveals test bakery

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Panera Bread opens a bakery in New Haven, Conn., to test new products, reimagine favorites and experiment with staffing models.


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IFT celebrates its 75th anniversary with expo in New Orleans

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The Institute of Food Technologists (IFT) will hold its 2014 Annual Meeting & Food Expo—and celebrate its 75th anniversary—in New Orleans, June 21-24. 


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A Look at tortilla trends

By Romy Schafer
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The popularity of Hispanic cuisine, interest in better-for-you foods and mealtime versatility are just some of the reasons why consumers and foodservice operators are buying more tortillas. 


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Whole grains add nutrition to baked goods and snacks

By Melissa Kvidahl Reilly
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Grains mean quality and quantity. Though most people don’t get enough each day, at least half of the grains in a person’s diet should be made up of whole grains, which are unrefined, and haven’t had their bran and germ removed via milling. From corn to quinoa, manufacturers are upping their nutritional antes with whole grains.


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Blue Diamond Almond’s new  processing facility in Turlock, CA.

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Available On-Demand Effective management of wastewater is becoming increasingly critical to food and beverage processors as the cost for incoming water increases...

Snack Food & Wholesale Bakery Magazine

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2014 August

This month's publication of Snack Food & Wholesale Bakery takes a special look at Blue Diamond's growers and advanced technology, as well as a tour through the Blue Diamond production plant in Turlock, CA.

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Effects of Organic Production on Food Quality is the first comprehensive book on how organic production methods influence the safety and quality of foods, based on an unbiased assessment of the latest scientific findings.  The title is a 'must-have' for everyone working within the food industry.

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