Breadings, batters and glazes can transform simple proteins as well as boost nutrition and shelf life.
1Baking goes bold
2Pinnacle Foods to acquire Boulder Brands
3Noodles & Co. shares recipe for growth
4Former U.S. ag secretaries urge passage of T.P.P.
5Kellogg getting Kashi back on track
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1Pinnacle Foods to acquire Boulder Brands
2Baking goes bold
3Kellogg getting Kashi back on track
4Single serve central to Kellogg’s 2016 strategy
5The Whole Foods equation
1General Mills to discontinue Gluten-Free Chex Oatmeal
2Wheat Nuts return to market after two-year hiatus
3Wal-Mart teams with Wild Oats to offer cheaper organic foods
4Russia challenging U.S. in wheat
5Maple Leaf to eliminate 400 jobs
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