Articles Tagged with ''ancient grains''

To meet growing demand for sprouted grain foods, Angelic Bakehouse has added Sprouted Artisan Seven-Grain Premium Wraps to its flatbread line.

The expansion is expected to increase the company’s whole-grain milling capacity in the Southwest.

RW Garcia is offering a new line of gluten-free crackers: 3 Seed Crackers.

A renaissance is underway in the chip category. Consumer interest in natural foods and ancient grains is influencing the category and driving growth of multigrain chips.

It’s a great time to make snack and bakery your home. Analysts report that more than half of all eating occasions are now snacks.

The Good Bean Inc. adds quinoa and sweet potatoes to its bean chips to create Bean Chips with Sweet Potato + Quinoa.

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.

Made from a blend of corn, couscous, quinoa and lentils, Near East Multigrain Chips from Frito-Lay’s Near East brand are uniquely shaped and subtly seasoned.

The company has opened a new 63,000-sq.-ft. food-grade grain-processing plant in Sioux Falls, S.D., that produces MeadowPure flaxseed ingredients as well as a growing portfolio of chia, quinoa and other ancient grain ingredient solutions.

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.