Study finds whole grain confusion spans the globe 11.15.2017 By Jeff Gelski While 82% say they think eating whole grains is important, 83% do not know how much they should eat.Read More
Third-quarter whole wheat flour production down 7% 11.07.2017 By Josh Sosland Year-to-date whole wheat nearly unchanged.Read More
Wellness driving whole grain introductions 08.29.2017 By Keith Nunes Companies are capitalizing on consumer interest in whole grains.Read More
Slideshow: Quinoa’s northern exposure 08.28.2017 By Jeff Gelski Growers in Canada work to increase North American supply of the traditionally South American crop.Read More
Whole wheat flour outturn up 3% in second quarter 08.02.2017 By Josh Sosland Signs of stabilization following weak pattern in 2016.Read More
Is whole wheat bread always healthier? 06.13.2017 By Josh Sosland Researchers suggest metabolic response to bread varies predictably between individuals.Read More
Barley, millet make headway as whole grain sources 05.11.2017 By Jeff Gelski Barley offers high fiber content, and millet may add crunch to bars, baked foods toppings or batters.Read More
Whole Grain Sampling Day set for March 29 03.28.2017 By Eric Schroeder Sixth annual event to feature special menu items and tastings.Read More
Riviana launches boil-in-bag quinoa 03.14.2017 By Rebekah Schouten Success Tri-Color Quinoa is gluten-free and 100% whole grain.Read More
Rudi’s new bread baked from California wheat 03.10.2017 By Josh Sosland Launched in partnership with California milling company.Read More