Harnessing the power of alternative flour03.14.2019By Donna BerryRising interest in alternative flours brings a new set of better-for-you, better-for-the-world, nutritionally dense ingredients to product developers.
‘Upcycled’ ingredients gain tractionBy Jeff GelskiCoffee cherries and brewers’ spent grains are two examples of normally discarded items finding places in food formulations.
Consumer demands stress wheat quality over quantityBy Ron SterkClean label changes baking qualities needed by commercial bakers.
