The Pillsbury Doughboy may slim down and cut his sodium intake, as General Mills is looking at a new way of making dough that would lower sodium and fat in biscuits, pie crusts and sweet rolls.
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.
AIB International and Kansas State University discuss a proposed $60 partnership that would result in the construction of The Global Center for Grain-Based Foods. The facility would be home to AIB International and the university’s Department of Grain Science and Industry.
Farmers may be liquidating some corn they have stored ahead of spring planting, making more of the grain available to exporters, ethanol producers and livestock feeders. Nonetheless, corn futures have plunged amid the speculation.
Penford Corp. completed the acquisition of Gum Technology on March 25. The resulting expanded product line will offer customers more innovative new products and a broad range of applications from which to choose.
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.
A new report on the modified starch market by raw material and application indicates that the market is expected to grow at a rate of 4.1% from 2013 to 2018.
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