Inside the milling process 07.20.2015 By Jay Sjerven Principal milling processes relatively equal in producing nutritious whole grain flours and meals.Read More
Bolivia proposes Codex standard for quinoa 07.17.2015 By Jeff Gelski The international standard would set safety and quality requirements.Read More
Whole grains as a plus for pizza crust 07.13.2015 By Jeff Gelski White whole wheat flour, sprouted flour and ancient grains bring healthy aspects.Read More
The road ahead for quinoa 07.13.2015 By Jeff Gelski New ingredient forms like protein concentrate could appear while supply improves.Read More
Understanding the audience for whole grains 06.29.2015 By Eric Schroeder W.G.C. director cites ways in which industry can focus efforts for maximum impact.Read More
Sodexo finding whole grain success in school food service 06.25.2015 By Eric Schroeder Partnerships with ConAgra, Rich’s and Mission Foods have flourished.Read More
SK Food launches milled, extruded ancient grain ingredients 06.22.2015 By Jeff Gelski AncientGrisps may be used in such applications as cereal, snacks, energy bars and confectionery items.Read More
Wet weather affecting grain and oilseed markets 06.15.2015 By Ron Sterk But forecasters see favorable conditions for the rest of the growing season.Read More
Ancient grains expansion 05.15.2015 By Jeff Gelski Such ingredients as quinoa, chia and teff are making their way into salads, cereal and even ice pops.Read More
IFIC survey again finds people seek whole grains, fiber 05.13.2015 By Jeff Gelski This year a higher percentage of Americans want to consume calcium, omega-3 fatty acids and potassium.Read More