Bowling children over with whole grains 09.26.2016 By Jeff Gelski Adding whole grains to bowls and salads may increase their intake in schools.Read More
How do you want your whole grains? 07.25.2016 By Jeff Gelski Taste, texture and color may vary based on sourcing and processing.Read More
Adventures in ancient grains 06.20.2016 By Donna Berry The unique flavors and textures of wholesome, underutilized crops like farro, buckwheat and barley have modern appeal.Read More
Grain-based foods show better in IFIC survey 05.24.2016 By Josh Sosland The International Food Information Council Foundation’s 2016 Food and Health Survey recast its descriptor for grain-based foods and elicited significantly more diverse results from respondents.Read More
Ancient grains rising in product development 05.17.2016 By Jeff Gelski Consider adding texture, flavor and nutrition to cereal, yogurt or pizza crustRead More
‘Premiumization’ opportunities abound for baking 04.04.2016 By Josh Sosland Wal-Mart, Wendy’s executives share success stories.Read More
Whole grains versatility 02.23.2016 By Jeff Gelski Whole grains may be ancient, sprouted or organic.Read More
Survey shows spike in whole grains consumption 08.31.2015 By Eric Schroeder Nearly two-thirds of Americans have increased whole grains consumption over the past five years.Read More
Ancient grains expansion 05.19.2015 By Jeff Gelski Such ingredients as quinoa, chia and teff are making their way into salads, cereal and even ice pops.Read More
IFIC survey again finds people seek whole grains, fiber 05.13.2015 By Jeff Gelski This year a higher percentage of Americans want to consume calcium, omega-3 fatty acids and potassium.Read More