Whole Grains

Thanks to the revised MyPlate dietary guidelines, whole grains are a must-have for any healthy meal plan.

ARTICLES

A Look at tortilla trends

April 4, 2014

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

April 4, 2014

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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Nutrition panel recommends development of standard ‘whole-grain food’ definition

March 18, 2014

A roundtable of leading nutrition experts from the U.S. and Europe recommends developing a standard definition of a “whole-grain food” that would require at least 8 g. of whole grain per 30 g. serving.


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A heart to heart about whole grains

March 11, 2014

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. 


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Look what’s sprouting up

March 11, 2014

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. 


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The diet balancing act

March 10, 2014

Boasting before-and-after pictures of dieters, fad-diet marketers often make sweeping promises that tell followers they will “lose weight fast.” 


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The challenges of making whole-wheat/whole-grain goods

February 12, 2014

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.


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Grain industry addresses 2015 DGAC

January 15, 2014

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).


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Could barley become the next super grain?

November 22, 2013

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.


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Bob’s Red Mill Natural Foods plans new distribution center, expansion of current production facility

November 5, 2013

The Milwaukie, Ore.-based company also taps new leaders as it sets foundation for the future.


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Angelic Bakehouse

Our March issue highlights Angelic Bakehouse, Cudahy, WI.

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Snack Food & Wholesale Bakery Magazine

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2014 April

Come check out the latest edition of Snack Food & Wholesale Bakery! This month's edition features a special look into the family-owned Ballreich Bros. manufacturer in Tiffin, Ohio.

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