BreadPartners, Inc., a bread and cake ingredient manufacturer located in Cinnaminson, N.J., has formulated an affordable and wholesome pre-cooked whole grain mixture, Reddi-Soaked Grains, which may be added on top of any existing formula.
Ardent Mills introduces Great Plains Quinoa line includes seeds, whole grain flour, flakes, crisps, custom multigrain blends and mixes
March 20, 2017
Ardent Mills, the premier flour-milling and ingredient company, is launching its Great Plains Quinoa™ with the largest quinoa growing network in North America. Ardent Mills will bring transparency, ground breaking scale and the consistent quality needed to support the mainstream growth of quinoa with consumers, food manufacturers, bakeries, retailers and restaurants in the U.S. and Canada.
Today’s product developers are taking advantage of hundreds of available grain types and formats, from millet, quinoa, teff, and other grasses, seeds, to multiple rice varieties to wheat in forms such as couscous and freekeh.
Wixon offers gluten-free seasonings and mixes to extend its customers’ product lines
January 9, 2017
Want to compete in the gluten free market but not sure where to start? Wixon Inc. now offers gluten-free seasonings and mixes, to extend its customers’ product lines and meet the demands of this growing market segment.
CHS’ new Fargo facility has state-of-the-art pasteurization capabilities for non-roasted sunflower products
January 2, 2017
A global leader in the confectionary sunflower processing industry, CHS Inc., announced opening a new Fargo, N.D., facility with state-of-the-art pasteurization capabilities for its non-roasted sunflower products. CHS is the first sunflower processor to offer the industry-leading Log5 pasteurization technology. This allows CHS to provide a full line of processing services – oil roasted, dry roasted and pasteurized products – to its food company and ingredients customers.
AKFP now offers superfine white and brown rice flours from Kumamoto Flour Milling Co. Ltd
December 19, 2016
Today’s gluten-free market has defied predictions and sustained its growth worldwide. In fact, researchers predict CAGR of 10.4% through 2020 here with the North American finished products market growing from $4.6 billion in 2015 to $7.6 billion. This market will be driven by the sustained needs of the celiac and gluten-intolerant consumers, as well as growing numbers of full-time and/or part-time gluten-free converts.
AKFP’s Brazilian cheese bread mix is ideal for natural, gluten-free baked snacks
November 8, 2016
This mix is specially formulated from clean-label, gluten-free and GMO-free ingredients for bakery, snack and foodservice companies that wish to target both traditional or “better-for-you” consumer segments.
Ardent Mills uses IBIE to showcase clean label flours, ancient grains, heirloom and sprouted wheats
October 17, 2016
As the industry's premier flour supplier and innovator, Ardent Mills has largest portfolio of traditional, specialty and whole grain flours and ingredients. The company makes more than 1,200 different flours and estimates that each day, Ardent Mills' products and ingredients are consumed by more than 100 million North Americans.
Bunge introduces Whole Harvest USDA certified organic soybean oil and Non-GMO Project Verified milled ancient grains
October 12, 2016
Bunge introduced Whole Harvest™ USDA certified organic soybean oil and Non-GMO Project Verified milled ancient grains at the 2016 SupplySide West (October 6-7) and IBIE (October 8-11) shows in Las Vegas.
Check out the April 2017 issue of Prepared Foods, featuring our cover story on how technologists are addressing sugar reduction with an expanding menu of sweeteners, the use of salts and spices to modernize formulations, and much more!