Grains

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Puratos recently opened its newest innovation center, dedicated to bakery, pâtisserie and chocolate, in Norwood, MA, just outside of Boston.

Puratos Canada recently announced the Tegral Clara Ultra, the newest addition to its pâtisserie mixes that creates choux pastry such as éclairs, profiteroles and Paris Brest.

Tate & Lyle PLC (Tate & Lyle) has achieved Non-GMO Project verification for its PromOat Beta Glucan and PrOatein Oat Protein ingredients.

At FiE 2017, GoodMills Innovation will introduce its new product 2ab Wheat, an ancient grain that is very well-tolerated.

About a month ago, I was able to travel to Saskatoon, Saskatchewan (Canada), to visit a quinoa field and learn more about quinoa in the industry.

Back in the early 1930s, when Charles Elmer Doolin started The Frito Company and Herman Lay started H.W. Lay & Company, they were establishing the groundwork for a snack empire. The two companies merged in 1961, and four years later joined forces with The Pepsi-Cola Company to create PepsiCo, which operates Frito-Lay as a subsidiary.

Product innovation, including strong use of grain ingredients, will help drive sales of frozen snacks and appetizers forward.

In a retail landscape that demands that snacks and baked goods have it all—great taste, affordable pricing, innovative flavors, recognizable ingredients and boosted nutrition—one category in particular is rising to the challenge: cookies.

In the most recent Dietary Guidelines for Americans, the USDA recommended that we consume 6 ounce equivalents of grains per day, half of which should be whole grains.

As the whole and ancient grain wave continues to surge, chefs and product developers alike are pushing the envelope on the next evolution of breakfast, baked goods, appetizers and snacks.