Smucker acquires ancient grain supplier 08.21.2013 By Staff Enray produces organic, gluten-free grain products and had sales of more than $45 million during the last year.Read More
Starting new traditions 08.08.2013 By Jeff Gelski U.S. researchers try growing quinoa while sorghum finds food use in gluten-free applicationsRead More
Slideshow: New products from General Mills, Campbell, Taco Bell 08.06.2013 By Staff Recent launches reflect trends in quinoa, Greek yogurt, spicy flavors, gluten-free and comfort food with a twist.Read More
Slideshow: Look what's popping 07.02.2013 By Donna Berry Manufacturers are striving to stand out in the billion dollar premium popcorn categoryRead More
School snacks to get a makeover 06.27.2013 By Keith Nunes New U.S.D.A. rules will change the content of food and beverages offered in schools.Read More
SK Food International adds quinoa crisps to portfolio 06.05.2013 By Jeff Gelski The whole grain ingredients are gluten-freeRead More
Beyond BLV and BBQ 05.31.2013 By Laurie Gorton Changing trends find consumers seeking nostalgic, comforting flavors as well as new, ethnic tastes, while formulators tap flavors to enhance whole grain and better-for-you foods.Read More
Fiber: Bridging the dietary deficit gap 05.17.2013 By Donna Berry Classified by solubility, fermentability, digestibility, purity and source, fiber happens to be a nutrient of concern in the American diet.Read More
Whole grains, protein highlight first quarter menu trends 05.17.2013 By Staff Restaurant consumers are focusing on the positive aspects of nutrition as opposed to "free-from" claims.Read More