Grains

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The gluten-free category is constantly in flux. Although people with celiac disease have always had a necessity to turn to the category for grain-centric snack products and baked goods, there are many who maintain an interest in eating gluten-free for other reasons.

The collective puffed, popped, pellet and extruded snack segment continues to see positive sales activity and a strong level of product innovation.

Snack Food & Wholesale Bakery has named industry game-changer Quinn Snacks its 2017 Snack Producer of the Year. 

Bread is essential. It’s perhaps the oldest known prepared food. But within simplicity, lies a complex nature that continually unfolds.

Walking through the bread or baked-goods aisle at a supermarket or visiting a local retail bakery is quite different than 10 years ago.

Private label grows more competitive with snacks geared toward health and wellness, clean label and gluten-free.

Over the past 140 years, Briess has established itself as a major supplier of malt ingredients to the brewing, distilling, food and beverage industries.

One of the initial steps in the bread baking process, mixing, is hugely responsible for the quality of your final product. Even if the mixing is done well, a product’s quality will be compromised if the incorrect mixing method is used instead of the one that works best for the ingredient selection and genre of bread.

American Key Food Products (AKFP) has introduced to the American market a new brand of rice flours especially designed for excellent gluten-free baking.