Flours, Grains & Pasta

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A Texas AgriLife Research scientist said there is potential for a black grain sorghum hybrid targeting the health-food market.
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Eating white or brown rice helps improve diet and manage weight and other risk factors for disease.
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Teens are not consuming enough whole-grain foods, according to a recent study from the University of Minnesota at St. Paul, featured in the January 2012 issue of Food Nutrition & Science.
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Lycored Ltd.’s unique tomato lycopene formulation is tailored specifically for use as natural colorant in surimi applications, enabling food manufacturers to use a natural, vegetarian colorant. Surimi is a highly popular food product in Asia and the U.S. and is available in many shapes, forms and textures—which are often identical to the meat of lobster, crab or other shellfish.
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Bay State Milling Company has expanded its capabilities and capacity in Winona, Minn., commissioning a new mill that is processing an assortment of cereal grains into unique flour and whole-grain solutions focused on delivering flavor and natural health and wellness benefits, through vitamins, minerals and fiber.
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Despite economic woes, Americans continue to crave indulgent foods, including prepared cakes and pies. Changing demographics, continued innovation, in-store bakeries, specialty retail and private label items, and the growth in refrigerated, packaged baked goods are all part of the emerging future of this sector.
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J.R. Short has developed the foundation for a new category of snacks based on its proprietary micro pellet extrusion technology.
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Whole grains gain speed, as allergen-free expands beyond gluten and indulgences flourish amid a difficult economy.
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Better-for-you claims (low-/no-/reduced-fat, -calorie, etc.) grew sizably, with whole grains and vegetables also important. 

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The Mediterranean diet can be a simple and tasty way of eating healthy; however, formulating for it requires a degree of moderation and the realization that consumer attitudes do not change overnight.
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