Snacks need more vitamins and minerals, OSU professor says.

The company’s burrito products contain 13 grams of net carbs and 31 grams of protein.
 

GFF questions scientific methodology used in study.

Increasing transparency may help.

Aims to become more approachable and accessible.

Foresees potential negative health consequences.

Age of consumers also a factor, Tate & Lyle report finds.

High-oleic oils offer saturated fat reduction, shelf life stability and more to baked foods.

The bars are formulated from a gluten-free oat and seed blend.