Articles Tagged with ''wheat''

MGP Ingredients, Inc., a leading provider of specialty proteins and starches, announced that its dietary fibers, Fibersym® RW and FiberRite® RW resistant wheat starches, have been certified as low FODMAP ingredients by Monash University, Melbourne, Australia. 

Fricke earned her culinary credentials with honors from Western Culinary Institute, Portland, and has a bachelor’s with honors in Nutrition and Dietetics from Idaho State University, Pocatello

The International Wheat Genome Sequencing Consortium (IWGSC), Bethesda, Md., published a draft sequence of the bread wheat genome in the international journal, Science.

A team recently published DIAAS values for eight cereal grains that may be used in human nutrition.

Gluten-free foods and beverages spent the better part of the past two decades moving up the trend track in fits and starts. Recently, however, the gluten-free category experienced a growth spurt of epic proportions.

In fact, researchers concluded that “no data justifies a negative opinion about whole-wheat products in a healthy population."

January 14/Philadelphia/ Press Release – Philadelphia Macaroni Company, one of the country’s oldest and largest industrial pasta manufacturers, agreed to purchase Unilever’s pasta facility located in Harrisburg, Pa. Terms of the sale agreement were not disclosed.

Cream of Wheat owner B&G Foods has also added Cream of Rice for the gluten-free market.

Consumers fell into unique segments defined by their demographics (e.g., age, income), behaviors (e.g., brand loyalty), and attitudes (e.g., how they feel about certain attributes) in relation to bread.