Flours, Grains & Pasta

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Food scientists have long recognized that crunch is something more than a texture; it has the power to affect how we interpret flavor. Crunchy foods yield many sensations and experiences, and are psychologically rewarding on several levels.

The sourdough tortillas are made with only two ingredients: sprouted buckwheat and sea salt, making them naturally gluten-free, grain-free, and allergen-free.

Editor’s Note: How is rice, a global ingredient staple, influencing new menu offerings and retail product development? For a closer look, Prepared Foods turned to Katie Ayoub, president of Katie Ayoub & Associates. She serves as managing editor at Flavor & The Menu and is a content strategist for the Flavor Experience, an annual conference for chain operators. Based in Chicago, Katie has been working in foodservice publishing for more than 25 years.

A pilot program brings together financial support from Kellanova, Ahold Delhaize USA, and Bartlett to aid wheat farmers in North Carolina who are adopting regenerative agricultural methods. The wheat from these farms will be combined with conventionally grown wheat to produce Cheez-It® crackers.

EQUII created a complete protein flour using fermentation, with the launch of its flagship Bread products last year. EQUII’s goal is to disrupt age-old fermentation methods with modern day innovation, combined with culinary art to make animal-free products that deliver great taste and complete protein.

The investment will enable Lotus Foods to further scale its business by deepening investments along its value chain, from sourcing new global rice cultivation communities to growing and diversifying its customer base.

Wallace brings nearly 30 years of experience and a successful track record of leadership in business growth, strategy, commercial, trading and risk management in the food and agriculture industries.

Ardent Mills is conducting both an internal and external search, and the board seeks to announce a new CEO in the near future. 

Based on these findings, the report further outlines opportunities to spark innovation in flour and grain-based foods across a wide range of industry sectors.

The first phase consisted of renovating approximately 20,000sq-ft of the plant to double its current capacity to produce Minute® ready-to-serve rice cups.