Whole Grains

Defining 'whole-grain foods'

Nearly 15 years ago, a definition for whole grains was developed, based on scientific information from the American Association of Cereal Chemists (now AACC International). 


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August 2014: Ingredient Briefs

Ingredient briefs from various suppliers. Check it out!


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Filling the fiber gap with healthy whole grains

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

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

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

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

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

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

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

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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Multimedia

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2014 Bakery of the Year: Capistrano's Wholesale Bakery, Phoenix AZ

Here’s a look at Capistrano’s Bakery, our 2014 Bakery of the Year.

11/7/13 2:00 pm EST

Food Plant of the Future: The Future of Wastewater Management

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

National Pizza Month

October is National Pizza Month! Where do you go to grab a slice (or two) of your favorite pie?
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THE SNACK AND BAKERY STORE

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Organic Production and Food Quality: A Down to Earth Analysis

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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Clear Seas Research

Clear Seas ResearchWith access to over one million professionals and more than 60 industry-specific publications,Clear Seas Research offers relevant insights from those who know your industry best. Let us customize a market research solution that exceeds your marketing goals.

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Written by Snack Food & Wholesale Bakery editors, our Operations Weekly weekly enewsletter provides bakers and snack food manufacturers with up-to-the-minute news, ideas and industry trends.

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