Grain bowls finding permanent home on menus 10.04.2016 By Jeff Gelski They hit such trends as customization, convenience and alternative diets, says ‘trendologist’ Kara Nielsen.Read More
Ancient grains on the long road to ubiquity 10.03.2016 By Jeff Gelski Quinoa proliferates on menus while farro shows growth, too, according to Datassential.Read More
Pleasing two kinds of customers with whole grains 09.27.2016 By Jeff Gelski Health-seekers already want them while a stealth approach might work with the fast-and-familiar group.Read More
Barilla chef: Whole grain pasta needs bold partners 09.27.2016 By Jeff Gelski Chunky sauces and vegetables with ‘assertive’ flavors may stand up to whole grains.Read More
Bowling children over with whole grains 09.26.2016 By Jeff Gelski Adding whole grains to bowls and salads may increase their intake in schools.Read More
While whole wheat demand slumps, whole grains expand 08.11.2016 By Josh Sosland Whole Grains Council sees growth in new products bearing stamp.Read More
Sluggishness worsens in whole wheat flour output 08.09.2016 By Josh Sosland Quarterly production smallest since at least mid-2014.Read More
G.F.F. praises study on grains in diet 07.26.2016 By Jeff Gelski Grain-based foods may provide such nutrients as fiber, calcium, vitamin D and folic acid.Read More
G.F.F. study finds good diet, health for grains eaters 07.26.2016 By Josh Sosland Urges a more nuanced look at refined grains.Read More
How do you want your whole grains? 07.19.2016 By Jeff Gelski Taste, texture and color may vary based on sourcing and processing.Read More