No, ‘ancient wheat’ was not healthier 05.21.2020 By Josh Sosland Researchers also noted higher content of betaine in modern wheat, a component thought to contribute to cardiovascular health. Read More
Signs of life in whole wheat flour data 05.20.2020 The gains in the last two quarters ended a string of numerous quarters in which flour production was down from the year before.Read More
ASB announces new dates for BakingTech 2021 05.20.2020 By Sam Sosland The 2021 conference will feature digital components for virtual attendees.Read More
Food safety agencies outline how DPA may be used 05.20.2020 Agencies unveil deal to strengthen supply chain.Read More
Agreement will help Cargill organize microbiome data 05.20.2020 By Jeff Gelski Cargill will use an Eagle Genomics platform in the functional food category.Read More
ReGrained ups the ante on sustainable snack making 05.20.2020 By Charlotte Atchley The company balances being a vertically integrated bar manufacturer.Read More
Blending works around whole grain challenges 05.20.2020 By Charlotte Atchley When formulating with whole grains, bakers need to keep in mind how they differ from refined grains.Read More
Buechel elevated to president of KanPak US 05.20.2020 By Eric Schroeder Will have broad scope of responsibility for company’s US business.Read More
‘Upcycled food’ category defined 05.20.2020 By Keith Nunes The value of the upcycled food industry is estimated to be more than $46 billion.Read More
Virtual wheat tour kicks off 05.20.2020 By Matt Noltemeyer Experts outline several crop challenges.Read More