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While work has included less abstract reading and scientific experimentation than graduate school, and is more focused on attaining on-target results as quickly as possible, a few similarities exist between school and work.
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.
Bread is often fortified with dietary fiber of various origins to meet “good” and “excellent” source-of-fiber claims.