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Home » Topics » Ingredients » Grains

Grains
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The new face of breakfast

doug peckenpaugh
Douglas J. Peckenpaugh
April 8, 2015

Breakfast today had begun to align with a quest for simplicity, artisan, nutrition and ?a small slice of indulgence.


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The power of protein

Christine Cochran
April 8, 2015

From a young age, we’ve been told that eating protein will help us grow tall and strong.


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Tortillas and tortilla chips get real

Romy Schafer
April 6, 2015

Tortilla and tortilla chip manufacturers find themselves facing demands for new products that are versatile, flavorful, gluten-free and/or made with organic or non-GMO ingredients.


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Cracked freekeh

March 27, 2015

Bob’s Red Mill Natural Foods had added Organic Cracked Freekeh to its Grains of Discovery line.


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Mix it up with dough conditioners and premixes

Maxine Weber
March 5, 2015

Consumers want clean labels, nutrition, high quality and low prices—and for high-volume bakers, new dough conditioners, often delivered in a diversified premixes, are the answer.


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Malted barley flour

March 4, 2015
Baker’s Chocolate malted barley flour whole grain, from Briess Malt & Ingredients Co. is a 100 percent pure, nondiastatic specialty malted barley flour.
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Improving pizza performance

doug peckenpaugh
Douglas J. Peckenpaugh
February 5, 2015

To capture the attention of pizza consumers at retail, manufacturers need to focus on product attributes currently driving stronger performance in this relatively flat category.


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Caloric intake: the ultimate balancing act

Christine Cochran
February 5, 2015

For weight maintenance, the common belief is that calories in should equal calories out. For weight loss, calories in should be less than calories out. Sounds simple, right?


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Bay State Milling expands Arizona milling operations

January 26, 2015

The expansion is expected to increase the company’s whole-grain milling capacity in the Southwest.


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Extruded snack innovations

doug peckenpaugh
Douglas J. Peckenpaugh
January 7, 2015

Innovations in extrusion technology, ingredients and product R&D have built new interest in multiple snack segments.


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