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As a dietitian and mom, I know first-hand that whole-grain breads and snack products have lots of health benefits, including reducing the risk of heart disease, Type 2 diabetes, obesity and some forms of cancer.
Angelic Bakehouse’s new facility in Cudahy, Wis., bakes sprouted whole-grain breads, rolls and combo flatbread/pizza crusts using ingredients ‘as close to pure as possible,’ to offer clean-label, better-for-you products that it’s happy to feed family members and proud to offer customers.
Boasting before-and-after pictures of dieters, fad-diet marketers often make sweeping promises that tell followers they will “lose weight fast.”
Last fall, I attended the whole-grains presentation session at the American Association of Cereal Chemists International (AACCI). I took away a few highlights pertinent to the entire grain-processing industry that I’d like to share.
The Grain Chain, an industry collaboration of 10 organizations representing grain producers, millers, bakers and allied manufacturer, reiterates the nutritional value of grain foods to the 2015 Dietary Guidelines Advisory Committee (DGAC).
Perhaps the longtime victim of an outdated image problem, barley has the nutritional profile, cost and versatility that could mainstream it into super grain status, yet it often ends up listed low on product labels and ingredient lists.
Bob’s Red Mill Natural Foods plans new distribution center, expansion of current production facility
The Milwaukie, Ore.-based company also taps new leaders as it sets foundation for the future.
The acquisition will enable Bay State Milling to expand milling to West Coast.