Three-year export initiative unveiled at Bakery @ SIAL America.

Swiss technology group Bühler and Ardent Mills celebrated the opening of Ardent Mills’ new Port Redwing Mill in Gibsonton, Florida. 

Total grain intake is associated with lower risk of type 2 diabetes.

Bakery strategies to help mitigate supply-chain and pricing challenges.

Health-conscious consumers are driving growth in grains both old and new.

The United Sorghum Checkoff Program announced today its new national sponsorship of the American Heart Association’s Healthy for Good initiative, which inspires Americans to make lasting changes in their diets and health one small step at a time.

The organization’s Farm-to-School Curriculum aims to bring food science to classrooms.

Made with just whole-grain rolled oats, it contains 60% more protein than regular oats.

According to the grain company, the products offer higher protein and more beta-glucan.

The Dietary Guidelines for Americans recognize grains as an important part of a healthy eating pattern. Grain foods provide dietary fiber as well as essential vitamins (i.e., folate, thiamine, niacin, vitamin B6, riboflavin, and vitamin A) and minerals (i.e., iron, zinc, manganese, copper, magnesium, phosphorous, and selenium).

The organization advocates for incorporating various grains as part of a healthy diet.

Grains are a fundamental ingredient in bakery and snack food products that can provide flavor, texture, nutrition, and functional benefits. What’s more, there exists a multitude of different grains to choose from, depending upon the product needs. 

An expert from Dakota MB discusses emerging trends in grains.

Global Organics Ltd. has solved the twin problems of fluctuating prices and product adulteration with its newly launched Organic Wild Salmiana Agave Syrup. 

International Molasses (IM) has introduced CaneRite Panela, an all-natural, free-flowing powder sweetener made from the freshly squeezed juice of the entire sugar cane plant.

Sweegen’s footprint in Europe became stronger after the European Union Commission published its approval of Sweegen’s non-GMO Signature Bestevia Rebaudioside M (Reb M) for use in food and beverages.

Expanding its global distribution presence, Prinova Group LLC has entered into a definitive agreement to acquire industry expert The Ingredient House, LLC.

Global Organics is proud to recognize its longtime partner, Natíve, for becoming the first Regenerative Organic Certified (ROC) sugar producer. 

CitruSweet, ThauSweet bring lingering sweetness without the need to mask afternotes.

Sweet is one of the five basic taste sensations. While most people enjoy sweets, they are also mindful about the amount of sugar and carbs in their diet.

Icon Foods names new CFO and director of R&D.

In response to continued consumer demand for label-friendly ingredients, Cargill has expanded its processing capabilities of its sweetener plant in Cikande, Indonesia, to more than double the company’s production capacity for organic, non-GMO tapioca syrup.

Through a strategic partnership distribution agreement with a leading supplier of erythritol, this addition expands Tate & Lyle's ability to help customers deliver on consumer demand for healthier sugar- and calorie-reduced products.

Consumers want sweet snacks and baked goods with less sugar; here are ways to deliver.

The products are aimed at helping snack and bakery producers develop items with less sugar.

An expert from the company outlines trends in sweeteners, and how producers can deliver.

“Sweet” is one of the five basic tastes, which also includes salt, sour, bitter, and umami. Many people crave sweet foods, but at the same time, consumers are more mindful of sugar in their diet.

The agreement will expand the availability of Incredo Sugar to U.S. food companies.

The World Packaging Organisation’s president Thomas L. Schneider, CPP, discusses meetings and speaking engagements in Sydney, Bankok, new packaging shows and packaging news and technology from across the globe and much more.

Available now, the “Zen Guide to Manufacturing Intelligence” leads manufacturing professionals down the path to an enlightened look at quality metrics that shows the potential for greater quality control and cost savings by extracting more value from manufacturing data.

van Poppel will lead the food solutions firm in its efforts to improve its environmental impact.

The announcement represents a significant step as part of Kellanova's Better Days Promise to advance sustainable and equitable access to food.

The facility at the Danmark Protein site will be able to convert 2.8MW of electricity into 8MW of heat.

The company reportedly has achieved significant carbon cuts on the plant-based line.

The trend, termed ‘Regeneration Rising,’ involves new palettes and factors consumers want.

The Science Based Targets initiative validates Tate & Lyle’s new greenhouse gas emissions reduction targets in line with a 1.5°C trajectory.

The IBIE organizers name SF&WB sponsors of BEST in Baking for another show cycle.

Cheez-It, Club crackers to be sold with regenerative wheat.

ADM has reached an agreement under which Golden Peanut, its peanut processing subsidiary, will collaborate with Smucker and the National Black Growers Council to support the adoption of regenerative agriculture practices.

The woman-founded brand features premium ingredients and upcycled flour.

The two new hires will be charged with heading up efforts around sustainability, responsible product sourcing, and more.

Pipcorn Heirloom Snacks and Spudsy announced that they have sold their assets to newly-formed UpSnack Brands.

The 2010 Census revealed that one in every six U.S. residents is Hispanic. The U.S. Hispanic population ranks second worldwide. Unfortunately, the growing Hispanic population experiences similar health issues as non-Hispanics but the prevalence may be higher.

Prior to 1970’s, there was little research on food, culture, behaviors, which addressed Hispanics in America or the socio-demographic factors affecting their health. Three decades later, there is a surge of interest in Hispanics and their health, as a result of dramatic growth in the Hispanic population.

There are 52 million Hispanics in the U.S., representing 16.7% of the total U.S. population. That many people are certainly having an impact on the food industry, and there’s no question that Latinos are quickly changing America’s palate.

When Columbus first sailed to America, its inhabitants had already developed more than 200 types of maize.

On Sept. 26, the two owners of Jensen Farms, were arrested for shipping adulterated food in 2011. The charge was shipping contaminated cantaloupe, which resulted in the death of 33 people and sickened 147 people. The two brothers were arrested on misdemeanor charges of introducing adulterated food into commerce. 

What can bakers do to improve the health of Hispanics? Plenty, and they should do it quickly. Why the urgency? According to the Centers for Disease Control and Prevention (CDC), Latinos—males and females of all ages—have among the highest obesity rates in the United States. 

Gluten has become Public Enemy Number One. Countless people follow a gluten-free diet, and just about everyone knows someone avoiding foods made with the gluten-containing grains wheat, rye and barley

As demand for gluten-free products continues to increase, more manufacturers are entering this niche market, developing a wide range of products in various categories.