How whole food fibers tap into consumer demands 08.28.2018 By Donna Berry From corn to barley, these ingredients have a natural appeal.Read More
Whole wheat flour production up slightly 08.07.2018 By Josh Sosland Year-to-date figure down a little from 2017.Read More
China imposes ‘dumping deposit’ on U.S. sorghum 04.19.2018 By Matt Noltemeyer Sorghum farmers assert they are victims in broader trade fight.Read More
Glanbia launches new oat, quinoa ingredients 03.21.2018 By Jeff Gelski The dispersibility and mouthfeel of BevGrad Oats GF and BevGrad Quinoa make them a good fit for powdered drink mixes.Read More
WHOLEflour project ushers in major commitment to whole grains 03.09.2018 By John Unrein In January, all seven Flour Bakery + Cafe locations began the WHOLEflour line.Read More
Chipotle testing quinoa 02.23.2018 By Eric Schroeder Part of restaurant chain’s plan to build out its menu.Read More
Whole wheat flour production up 1.8% in 2017 02.02.2018 By Josh Sosland Outturn still below 2015 levels.Read More
The need to speed-breed 01.02.2018 By Matt Noltemeyer 22-hour days speed crop generation, could improve food security.Read More
Bloomberg highlights bread as Dish of the Year 12.28.2017 By Brian Amick Product is in midst of period of innovation making it a hot item across the United States.Read More
Study touts benefits of whole grains 12.20.2017 By Arvin Donley Scientists who attended Whole Grain Summit crafting action plan to increase whole grain intake.Read More