Grains

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Daniel Marciani, corporate executive chef for Ardent Mills, shares his experiences helming the Mobile Innovation Center over the past few months.

September is Whole Grains Month, the ideal time to take a close look at the changing world of whole-grain ingredients.

Prior to joining the Grain Foods Foundation (GFF), I knew a few basic things about grains: They provide fiber. They are an essential part of a healthy, balanced diet.

Increasing protein content in products may seem like a simple concept, but for many snack manufacturers and bakers, implementation can be complicated.

Boulart deftly balances artisan ideals with state-of-the-art technology to bring better bread to the masses.

An undeniably emerging macrotrend today is better-for-you snacking. And snack producers take various routes to this nutritionally improved territory. 

Mrs. Freshley’s 7 Grain Cookies enable consumers to enjoy a sweet snack with wholesome grains and home-style texture.

The expansion adds to the company’s Canadian milling capabilities and service to customers.

As better-for-you sentiments integrate themselves into the snack and bakery landscape, manufacturers have begun to offer more downsized options that make portion control easier to grasp.

Fiber is an essential part of a healthy diet, yet it is a nutrient that is under-consumed by the majority of Americans.