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Home » whole grains

Articles Tagged with ''whole grains''

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.
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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.
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Sea Food Differently

September 20, 2012
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)
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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.
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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.
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Kellog's Fiber Plus Antioxidants cereal

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.
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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.  


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