Snacks can be all things to all consumers 05.09.2023 By Dan Malovany Tortillas pushing the envelope on flavor, texture and shape.Read More
Survey finds 54% aware of prebiotics 04.27.2023 By Jeff Gelski Inulin supplier Beneo heralds study from FMCG Gurus.Read More
FDA has no questions on safety of FiberSmart 04.27.2023 By Jeff Gelski The Anderson Global Group ingredient contains resistant dextrin from tapioca.Read More
Researchers claim sorghum bran may give nutritional boost 04.26.2023 By John Reidy USDA ARS demonstrate improved nutrition without compromised flavor.Read More
GoodWheat pasta makes retail inroads 03.31.2023 By Jeff Gelski Arcadia Biosciences faces hurdles in coconut water and CBD.Read More
New flour contains stalk to increase fiber level 03.27.2023 By Jeff Gelski The flour joins The Supplant Co.’s line of sustainable ingredients.Read More
GoodWheat pasta now Heart-Check certified 01.19.2023 By Gloria Cowdin Meets nutritional criteria for the American Heart Association.Read More
General Mills scientist tells how to receive whole grain funding 01.17.2023 By Jeff Gelski Government agencies want to know about health care cost savings.Read More
Net carb reduction can interest a range of consumers 12.28.2022 By Jeff Gelski Inulin, resistant starch take on key roles in keto-friendly items.Read More
Project funded by Kraft Heinz turns sugar into fiber 12.28.2022 By Jeff Gelski Enzymes make the transition occur in the gut.Read More