Bimbo Bakeries expands availability of Nature’s Harvest bread 05.01.2015 By Eric Schroeder Baker now offering four whole grain varieties nationwide.Read More
Sprouting into prominence 04.20.2015 By Jeff Gelski Flour from sprouted grains may improve flavor and nutrient absorption.Read More
AACCI pose whole grains as super foods 04.07.2015 By Laurie Gorton AACCI’s Milling & Baking Division explores the next possible trend in baked foods at its Spring Technical Conference in Savannah, GA, April 15-17.Read More
Subway bread to feature Whole Grain Stamp 04.01.2015 By Eric Schroeder Graphic will appear alongside 9-Grain Wheat bread and 9-Grain Honey Oat bread.Read More
More than whole grain 03.30.2015 By Jeff Gelski Depending on the type, whole grains may be gluten-free, non-G.M.O., high in fiber and/or high in proteinRead More
Harvard study links whole grains, fiber to lower death risk 03.27.2015 By Jeff Gelski The study of 367,442 people finds an inverse association, both in total mortality and disease-specific mortality.Read More
Change is coming to the bread aisle 03.17.2015 By Josh Sosland Bakers are looking for ways to attract a new generation of sandwich makers.Read More
Hodgson Mill expands whole grain offerings 03.04.2015 By Eric Schroeder Eighteen new products to hit market this year.Read More
Post adds whole grains to Honey Bunches of Oats 01.06.2015 By Eric Schroeder Company launches two new varieties: Whole Grain Honey Crunch and Whole Grain Vanilla Bunches.Read More
Study links whole grains to reduced risk of death 01.06.2015 By Jeff Gelski Harvard researchers find both bran and whole grains especially lower death risk for heart disease.Read More