Flours, Grains & Pasta

RSS

Naked Oats is the common name for cultivars of hull-less oats; however, these oats are anything but common! During harvest, these oats thresh free of their hulls eliminating the 30% yield loss associated with traditional oats. This allows for greater returns to Bay State Milling’s  growers—while it eliminates the energy-intensive steps of hulling and kilning (meaning, no heat or steam are needed).

Driven by a team of experts The Annex offers the nimbleness, flexibility and speed of a start-up, all supported with the resources, relationships and expertise of Ardent Mills. It operates as a company-within-a-company, cultivating deep and lasting ties with farmers, university and private research teams, customers, and key vendors to identify, source, grow and pioneer everything from organic and heirloom grains to leading-edge ingredients.

Today's top chefs and developers have been demonstrating a renewed interest in using whole grains, especially "ancient" or "heritage" grains.

Officials note that the project involved the complete renovation of a century-old mercantile building. Coincidentally, the original store was built by Clemens Uptmor III, the son of one of the partners in “Hope Roller Mills, Uptmor & Siemer, Prop.,” which later became Siemer Milling Company. 

Puratos’ goal is to optimize ingredients so that industrial bakeries can have the cleanest ingredient statements. As such, the company develops an extensive range of cake mixes that fall in line with the clean label trend.

The NPD Group, a leading global information company, reports that types of grains that were once eaten on a daily basis by ancient civilizations are growing in popularity again with today's consumers because of their perceived health benefits.

Called Artesa® Chickpea Flour, the new ingredient addresses a number of issues that have prevented other nutritionally desirable pulse/legume flours from gaining widespread adoption – including taste, sensory characteristics and formulating functionality.

Starches, flours, and fibers are poised to generate much greater interest in food product development based on the continued emergence of novel sources and continued emphasis on sustainable, non-GMO, ancient/ heritage/ native/ non-traditional plants providing them.

So-called "ancient grains" have become featured ingredients in more new products during the past few years.