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Sorghum Salad

Going with the Grain in Food Product Development

Gluten-free or artisanal, yesterday's grains are making today’s flavorful trends.
Judi Adams MS, RDN
February 14, 2017

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.


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Bread made with rice flour

Rice Flour for Next-Gen Gluten-Free

Today’s gluten-free market has defied predictions and sustained its growth worldwide
January 16, 2017

The gluten-free 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.


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Wixon: Gluten Free Mixes

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.


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Safer Sunflower

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.
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Rice Flour for Next-Gen Gluten-Free

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.


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American Key Food Products: Ethnic Appeal

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.
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Ardent Mills: Clean Label, Ancient Grains

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.
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Bunge: Organic, Non-GMO

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. 
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Pereg Natural Foods Gluten-Free Flours

The line of flours consists of six varieties including: almond, banana, buckwheat, chickpea, quinoa and coconut
September 1, 2016
All are certified gluten-free and non-GMO, all are 100% natural, non-dairy and certified kosher. Pereg is proud of these healthful alternatives to white flour. They are packaged in 16-ounce re-sealable stay-fresh bags, retailing for about $4.99.
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Siemer: Natural Wheat Flour

Siemer’s new all natural waxy wheat flour helps bakery foods, pancakes and gravies
August 22, 2016
Siemer Specialty Ingredients offers an all-natural waxy wheat flour that brings advantages in consumer appeal to products such as baked goods, regular and frozen pancakes and gravies.
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