Grains

RSS

When a gluten-free version of Sheila G's Brownie Brittle hit U.S. stores in 2017, JoAnn Rupp, global market insights manager, Corbion, Lenexa, KS, noticed something that distinguished the product on an increasingly crowded gluten-free shelf.

Customers of ingredient handling equipment are focused on a wide mix of factors to come up with their optimal formulation. These include accuracy, traceability, food safety, automation, cleanability, efficiency, flexibility, batch quality and fire safety, manufacturers say.

Palsgaard has announced the takeover of Turkish food ingredients distributor Teknaroma. 

According to Technomic's 2018 Pizza Consumer Trend Report, 83 percent of U.S. consumers eat pizza at least once per month, with 43 percent opting for pizza every week.

The strategic Bakery Industry Forum (BIF) within the Bakery Equipment Manufacturers and Allieds (BEMA) recently has taken on the task of developing an Overall Risk Assessment (ORA) checklist to help address a comprehensive list of aspects related to grain-based product manufacturing

It's a constant buzz in consumers' ears: what they should eat, what they shouldn't. From butter to eggs to bread, it's hard to tell what is true.

A new study recently published in Nutrients, a peer-reviewed medical journal of human nutrition, highlights the importance of grains as part of a healthy infant diet—and the potential risks of excluding them.

Ardent Mills has announced that food industry leader Angie Goldberg has joined Ardent Mills as chief growth officer.

Flour is the backbone ingredient of almost all cookie types. Understanding the role of flour in a cookie formulation is important to control finished product attributes such as surface appearance, diameter, color, structure, and eating quality.

Despite pockets of growth at individual companies, the categories spanning fresh bread, including bread, buns and rolls, bagels and English muffins, continue to remain relatively flat.