Grains

Refined flour and whole-grain amaranth, barley, buckwheat, corn, millet, oats, popcorn, quinoa, rice, rye, sorghum, teff, triticale and wheat.

ARTICLES

Clean-label baking with vital wheat gluten

Brook Carson

May 14, 2020

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What does clean label mean? How can you be certain your newly developed product meets today's clean-label expectations while consumer demands continue to evolve?

Ingredient functionality in artisan bread production

Lin Carson

March 11, 2020

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Artisan breads sales are on the rise. The global artisan bakery market is expected to increase at a rate of 4.1 percent from 2019–24 to reach a market value of $4.5 billion.

For the love of grain

March 9, 2020

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As a home baker, I'm constantly trying to figure out how to add more whole grains to my breads. I love the nuttiness that comes through, and the nutrition is essential to my family. Our toaster gets significant use every morning, and I need to feel good about the way my family starts the day.

Avena Foods breaks ground on purity protocol oat processing facility

March 5, 2020

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Avena Foods Limited, the Canadian premier processor of Purity Protocol gluten-free oats, will begin construction of a new oat processing facility this spring to meet the growing demand for safe, plant-based, nutritious, gluten-free foods and beverages.

Forging new frontiers for the next generation of gluten-free snacks and baked goods

Snack producers and bakers can venture into new territory to develop leading-edge gluten-free products

Kimberly J. Decker

February 17, 2020

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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.

Equipment to streamline snack and bakery ingredient handling

Equipment for ingredient handling adds operational precision, efficiency and safety

Ed Finkel

February 14, 2020

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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 expands European sales footprint with acquisition of Turkish distributor

February 13, 2020

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

R&D inspirations for next-generation pizzas

Healthy and flavorful crusts can provide a differentiating factor and align with prevailing trends

Melissa Kvidahl Reilly

February 12, 2020

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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.

Food safety risk assessment priorities

February 11, 2020

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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