‘Upcycled’ ingredients gain traction 02.26.2019 By Jeff Gelski Coffee cherries and brewers’ spent grains are two examples of normally discarded items finding places in food formulations.Read More
Consumer demands stress wheat quality over quantity 02.22.2019 By Ron Sterk Clean label changes baking qualities needed by commercial bakers.Read More
Grain Foods Foundation to proceed with checkoff proposal 01.02.2019 By Josh Sosland Next step includes meeting with Secretary of Agriculture.Read More
U.S.D.A. retail baking ‘basket’ prices down from 2017 12.21.2018 By Ron Sterk Sosland ingredient indexes also mostly down from 2017.Read More
U.S. flour production climbs in second quarter 08.02.2018 By Neil Sosland January-June to all-time high.Read More
Pulse flour market racing forward 06.15.2018 By Karlee Renkoski Chickpea expected to emerge as the top-selling pulse flour product, Future Market Insights says.Read More
Milling organizations reshaping flour safety standards 06.05.2018 Recent E. coli outbreaks make ingredient security a top concern.Read More
Flour mills take steps to ensure safe flour supply 05.22.2018 Consumers need to be sure flour is sourced, handled and processed safely from farm to fork.Read More
Flour consumption shows signs of stability after three-year slide 04.20.2018 By Josh Sosland Per capita consumption of flour in 2017 was 131.8 lbs.Read More
Preventing outbreaks in the food safety system 04.12.2018 By Susan Reidy 2016 flour investigation led to changes in packaging warnings about eating raw dough and a move to heat treated flour.Read More