When discussing the healthfulness of your company’s products, how often do you find yourself starting sentences with “Why can’t we just say?...” As a researcher, I spend much of my time analyzing the contribution of grains to the American diet, working to clarify misconceptions around the health merits of grains.
If it seems like everywhere you turn, you are hearing more about grains—whole, ancient or sprouted—you are paying attention. You’re also witnessing a major food trend.
Nuts and seeds have long remained dietary staples. But these days, consumers have started to realize the wide range of diversity that these ingredients offer.
Gluten-free products abound in the marketplace. While consumers might select gluten-free products for several reasons, the manufacturers of gluten-free products must protect the segment of those consumers who are highly sensitive to the ingestion of gluten.
Many aspects of mixing equipment for snack and bakery applications, including doughs and batters, continue to evolve, including more automated controls, better sanitary design, vacuum/pressure capabilities and shorter cycling times.
With Americans eating more of their meals on the go, it’s no surprise that breakfast is increasingly consumed behind the steering wheel, on the train or at the office.
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