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
Ancient, yet new again 05.13.2013 By Jeff Gelski Consider consumer awareness, supply systems and processing issues when working with ancient grainsRead More
McDonald’s adds three new Quarter Pounder burgers 05.13.2013 By Staff Burgers include new bun with 8 whole grains.Read More
A generation after Dietary Guidelines introduced, eating habits are not improving 05.01.2013 By Josh Sosland E.R.S. researchers find wide gap between what's recommended and what consumers eat at home.Read More
Barbara’s launches organic children’s cereal 04.23.2013 By Staff In vanilla and cinnamon varieties, Snackimals Cereal contains 7 grams of sugar per serving.Read More
Rudi’s adds Super Seeded and Sprouted bread 04.17.2013 By Eric Schroeder New bread varieties rich in whole grains.Read More
Bakers need math to hit serving size for bread in schools 03.26.2013 By Jeff Gelski Bakers may need to think of a 32-gram serving to include the required 16 grams of grainsRead More
Bob’s Red Mill debuts Grains of Discovery 03.06.2013 By Eric Schroeder New line features seven existing products and two new offerings.Read More
McDonald’s USA keeps focus on whole grain items 03.01.2013 By Jeff Gelski Fast-food chain selling about 836 million servings with whole grains per year.Read More
Fiber boosts for whole grain items 02.15.2013 By Jeff Gelski Use corn bran, barley or inclusions to achieve ‘good source’ or ‘excellent source’ claimsRead More