Midwestern BioAg and PURIS partner to provide crop contracts to Midwest growers transitioning to organic
February 18, 2019
The partnership is leading the USA agriculture and food industry in a direction of regeneration and traceability, restoring trust and positivity to our food system.
Rice bran, rice protein, and rice fiber are standard components for product developers seeking non-allergenic and gluten-free soluble or non-soluble fiber solutions
This is an exciting time for rice. The humble grain—grown around the globe in varieties and textures that each bring a distinct flavor and functionality—is standing out as never before.
Teasing out the nutrition factors that influence heart health is challenging, because the task is complicated by the modern trend toward obesity and sedentary lifestyle
Many of the nutritional factors that reduce the risk for heart disease are essential parts of well-known dietary staples. At least, staples for some. Many such foods and ingredients are not necessarily staples in the modern Western diet.
The relationship enables Tate & Lyle to enhance sustainable agriculture by helping corn farmers target and measure the impact of their environmental stewardship efforts
November 14, 2018
The collaboration leverages the Truterra™ Insights Engine, a new interactive on-farm digital platform from Land O'Lakes SUSTAIN, that helps farmers scale their environmental stewardship efforts and assess return-on-investment in real time, acre-by-acre.
Bunge offers non-GMO, high-protein, and clean label replacement for modified starches
November 9, 2018
According to AC Nielsen, within the categories that commonly use modified starches, such as bakery, yogurt, soup, and noodles, the clean label segment is now almost $10 billion and has shown 6% annual growth for the past three years.
Prepared Foods readers select Barilla One-Ingredient Legume Pastas as their favorite new product launch from September 2018
November 5, 2018
Barilla One-Ingredient Legume Pastas are made with chickpeas or red lentils. Barilla leveraged its more than 140 years of experience to create a pasta with a unique taste and "al dente" texture.
“For many decades, the Enid flour mill has served as a focal point for the region’s wheat harvest,” said Kevin Like, vice president, ADM Milling. “We’re building upon that legacy with upgrades to the facility that will provide even better service to our customers.”
Here's an example of flour power. When the National Restaurant Association (NRA) announced its 2018 annual Food and Beverage (FABI) award honorees, nine of the 36 winners were bakery products and/or baking companies.
Bay State Milling earns Non-GMO Project Verification for its HealthSense High Fiber Wheat Flour
August 15, 2018
HealthSense is a breakthrough food ingredient derived from high amylose wheat that combines the benefits of customary wheat flour taste and functionality, a highly desired macronutrient in the form of resistant starch fiber, and traceability to the farm in one ingredient.