Grains

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Arcadia Biosciences, an agricultural food ingredient company, has announced plans to add its new reduced gluten (RG) wheat lines to its GoodWheat portfolio of branded ingredients.

DuPont Danisco food enzymes help deliver better and more consistent performance to meet challenges faced by bakers every day.

Could puffed, crisped or popped intact whole grains replace extruded rice and grains? They will likely coexist, but they do offer points of differentiation worth considering in your next snack-ideation session.

Launched in 2012, Nutricorn has many benefits: it has the advantage of substituting nuts without containing major allergens (no nuts, no gluten), it is also a "superfood" rich in protein, fiber and minerals.

Food use remains the minority share of U.S. organic grain and oilseed demand. But as a market driver, its importance cannot be understated. From a product-side perspective, consumers demand organic cereal and oilseed crops as either animal feed in the form of meat, or as packaged food goods like boxes of cereal, crackers, bread, etc.

Bunge North America announced that it is now offering Certified Transitional dry milled corn ingredients, a step designed to help meet the growing demand for organic products.

With better-for-you trends top of mind across the food industry, how does an indulgent category like desserts fare?

When Sheldon Romer opened his small bakery in Boulder, CO in 1976, he sought to offer nutritious, preservative-free breads and other baked goods to a local audience yearning for authenticity, people who were seeking a deeper connection to their food.

SNAXPO18, taking place March 12-14 in Atlanta at the Georgia World Congress Center, is a must-attend event for anyone working in today’s snack food industry.