Flours, Grains & Pasta

RSS

Pasta is one of the few dishes that weathers any storm of shifting trends. On the American dinner table—and those of many other nations—there always seems to be room for pasta.

The Partner Sourced Ingredients Annual Report conveys the objectives of the program along with a set of metrics developed by the company to measure its progress in the development and fulfillment of established guiding principles. Performance against the metrics has been audited and verified by a third party industry expert to assess compliance and results.

Visit Briess’ IFT Food Expo Show Booth S1267 to learn about an entire portfolio of non-GMO formulating options all made in the USA. Moreover, Briess’ ingredient solutions address the latest trends involving ready-to-eat, organic and gluten-free options. 

Traditional sources for starches, gums, and flours are experiencing a shift in focus as the industry seeks new ingredients to satisfy consumers. As interest in healthier products, increased protein composition, and cleaner labels increases, natural ingredients and gluten-free options are in high demand.

"High-quality wheat flour is the foundation for strong, flavorful pizza dough, and additional grains can do so much more for pizzerias," says Chef Jason Gronlund, technical sales manager Foodservice, Ardent Mills. "Ancient and heirloom flours and unmilled grains can differentiate crusts, add texture to salads and inspire innovative ideas across pizzeria menus."

To ensure the highest degree of success, Corbion's application team and technical service group work directly with bakery manufacturers to identify and implement the clean-label formulas based on each customer's specific application needs. Corbion's concentrated bases are easily customized to create differentiated offerings that deliver on the varieties of sweet baked goods consumers want to explore; their versatility even facilitates crossover into loaf cakes, muffins or cake-textured cookies.   

Seeds and grains may be small in size—but they drive some large food and beverage trends. That's all because consumers are increasingly aware of the nutritional properties of seeds and grains (and, in particular, ancient grains).

Palm oil is the most used vegetable oil in the world, according to World Wildlife Fund, and is found in everything from ice cream to laundry detergent. Unfortunately, conventional production has resulted in significant negative environmental and social impact, including large-scale deforestation that’s endangering the future of orangutans.