General Mills' Big G Monsters Cereals are returning to store shelves for a limited time.
August 30, 2013
While Count Chocula, Franken Berry and Boo Berry appear regularly around Halloween, their old friends Frute Brute and Yummy Mummy will join them this year.
Pasta used to fall into several basic categories: the on-the-fly, kid-friendly type; the vegetarian entrée option; or authentic dishes found in specialty, stand-alone restaurants.
ConAgra Foods, Cargill and CHS announced that their proposed new joint venture flour milling company, Ardent Mills, will establish its headquarters in the Denver metropolitan area
July 19, 2013
The transaction is expected to be completed in late calendar year 2013, following regulatory clearances.
Many companies are taking a culinary approach and creating gluten-free pastas that satisfy with the same organoleptic qualities as mainstream products.
Prepared Foods talks about pasta and sauce entrées with Tessa Stamper, RD, executive chef and director of culinary for Noodles & Company.
July 16, 2013
Prepared Foods talks about pasta and sauce entrées with Tessa Stamper, RD, executive chef and director of culinary for Noodles & Company, a fresh, made-to-order restaurant chain.
Technomic research shows that group purchasing organizations (GPOs) in the foodservice channel continue to grow in size, scope and influence.
June 4, 2013
GPOs have benefited from the profitability challenges facing operators, who express strong satisfaction with the significant cost saving they are able to achieve via GPOs.
Grain Millers’ new SafeFlax is line of flax seed products treated with proprietary heat-stabilization and pasteurization to minimize risk of contamination.
May 15, 2013
After more than a year in development, Grain Millers introduces SafeFlax, a new line of flax seed products.
From ancient grains for the gluten-sensitive to antioxidant-rich berries to satiety ingredients for weight control--the future focus is on ingredients that promote better overall health.
April 14, 2013
On a global scale, the gluten-free market is estimated to grow to more than $1.2 billion during the next five years, according to Datamonitor.