Judi Adams MS, RDN

Consultant and writer Judi Adams, MS, RDN, is recent past president of the Wheat Foods Council, as well as former president of the Grain Foods Foundation. A former assistant professor at North Dakota State University, she worked for the North Dakota Wheat Commission and the National Sunflower Assn. Adams has served as marketing director for the Wyoming Dept. of Agriculture and was one of Bakery Management’s “Top 20 most influential people in the industry” three years running. She is considered one of the leading experts on grains and whole-grains marketing and applications, and can be reached at judiadamsconsulting@gmail.com.

Going with the Grain in Food Product Development

Gluten-free or artisanal, yesterday's grains are making today’s flavorful trends.

Judi Adams MS, RDN

February 14, 2017

Today’s product developers are taking advantage of hundreds of available grain types and formats, from millet, quinoa, teff, and other grasses, seeds, to multiple rice varieties to wheat in forms such as couscous and freekeh.

Developing Healthy Food Products with Seeds and Nuts

As “stealth health” ingredients, nuts and seeds are miniature powerhouses

Judi Adams MS, RDN

June 16, 2016

Plant-sourced ingredients, are becoming increasing popular because of their sustainability, versatility, and relatively low cost, as well as their well-deserved health halo.

Oil Technology in Food Product Development

Demonization of oils and fats has retreated, but lipid technology is still going strong

Judi Adams MS, RDN

May 11, 2016

The need for attractive oils that provide or enhance a desired set of functions, from textural to organoleptic to metabolic, is driving technologists to develop multiple new takes on oils and fats for preparation and use in food and beverage formulations.

Superior Seeds and Grains

With consumer interest in “natural” and organic health foods on a continuing rise, endless possibilities are open for creative food formulators and marketers

Judi Adams MS, RDN

October 14, 2015

Grains are enjoying a renaissance arising from a confluence of the natural/organic push; a “back to bread” trend that has restored artisanal and artisanal-style breads to star status; and—from two opposing directions—the gluten-free wave.

ON DEMAND: Whether you're in R&D, formulation, or innovation, this session will provide enzyme-driven insights to improve your plant-based dairy portfolio.

ON DEMAND: Demand for plant-based beverages is rising, driven by health, environmental, and dietary trends. Yet, challenges around taste, texture, stability, and nutrition remain.

Judi Adams MS, RDN

ARTICLES

Going with the Grain in Food Product Development

Developing Healthy Food Products with Seeds and Nuts

Oil Technology in Food Product Development

Superior Seeds and Grains

Unlock the Future of Food and Beverage Innovation

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