Whole grains | Prepared Foods

Fiber, Whole Grain Formulations

Manufacturers are beginning to recognize that not all whole grains are equal when it comes to fiber content.

November 21, 2013

Nutritionists and other health experts are encouraging and teaching consumers about healthier food choices in their daily diets.

Kraft Revamping Some Mac and Cheese

The move comes in the wake of growing concerns over certain yellow food dyes.

November 4, 2013

The company will remove Yellow No. 5 and Yellow No. 6 from boxes containing pasta shaped like SpongeBob SquarePants and those with Halloween and winter shapes.

2013 New Products Annual: Baked

Burgeoning Baked Goods

Ancient grains proved a big story in the modern bakery aisle.

Tom Vierhile

March 26, 2013

When the highlight of the year is the bankruptcy of a major player, as was the case of Hostess Brands in 2012, it is going to be a rough year.

High Liner Foods USA used the School Nutrition Association’s recent annual conference to debut USDA Commodity Alaska Pollock (High Liner label), including whole-grain breaded nuggets, sticks, and fish-shaped nuggets (1oz) and portions (3.6oz); and Viking brand Alaska Pollock, including whole-grain breaded nuggets, sticks and fish-shaped nuggets (1oz) and portions (3.6oz)

Room for Fiber

July 19, 2012

Recommended fiber consumption varies by age and gender, but it ranges between 21-38g per day. Considering Americans average roughly 15g of fiber per day, there is clearly room to grow.

Legumes and Whole Grains: On Trend

Kelley C. Fitzpatrick

May 16, 2012

Pulses and their fractions—protein, starch and fiber—are increasing in popularity for multiple reasons. They are high in protein and beneficial fiber (including resistant starch) and are replete with vitamins and minerals.

Cereals & Breakfast Bars: A Healthy Start to the Day

Anju Holay

March 15, 2012

According to a 2011 report from the Hudson Institute, a policy research organization, companies that offer products with “better-for-you” (BFY) attributes perform better financially than companies that don’t.

Formulating with Fibers for Fitness and Functionality

June 1, 2010

The most recent definition of dietary fiber by the American Association of Cereal Chemists, in 2001, stated it is the edible part of plants or analogous carbohydrates that are resistant to digestion and absorption in the human small intestine, with complete or partial fermentation in the large intestine.