Flours, Grains & Pasta

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The new company will take advantage of the combined assets, capabilities and experience of ConAgra Foods, Cargill and CHS to bring innovative flour and grain products, services and solutions to the marketplace.

ConAgra Mills is expanding its Ultragrain milling capacity.

Eating whole grains is associated with a decreased risk of prediabetes, a blood sugar elevation that can precede diabetes in adults, according to new research.

Frédéric Duvauchelle has been named general manager and president of Puratos Corporation USA.

Studies show that red yeast rice, a food product used to brew rice wine in China, is as effective as statins in lowering cholesterol.

Flowers Foods has appointed Craig S. Parr to the newly created position of senior vice president of finance and chief risk officer.

RIBUS uses rice bran and hulls from U.S. farms to make a variety of ingredients that serve many functions. The company’s Nu-RICE, Nu-BAKE, Nu-FLOW and Nu-FLAC rice extracts and rice concentrates help emulsify (bind oil and water); carry flavors; help dry ingredients flow freely; and increase output of extruded cereals, snacks and pasta.

SunOpta Ingredients Group used the recent IFT Food Expo to showcase a new rice fiber, cellulose fiber and a specialty starch designed for use in yogurt and other dairy foods.

Bay State Milling (BSM) introduces two new products: Contadino, a pizza flour for Neapolitan-style pizza; and Easy GrAin, a pizza crust mix for applications involving more dietary whole grains. Both products were formulated and tested at the Rothwell GrainEssentials Center in Quincy, Mass.

Betty Crocker has two additions to its baking mix lineup -- Shake-n-Pour desserts and Cereal-flavored Muffins.