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Home » Keywords » oats nutrition

Items Tagged with 'oats nutrition'

ARTICLES

MaltProducts_PicoBrew_900

Malt Products: Alcohol-Free

Malt Products introduces next-generation brewing system for alcohol-free brewing
February 18, 2020
No Comments
Malt Products Corporation (MPC), a manufacturer of malted barley extract and other natural, nutritious sweeteners, has incorporated a state-of-the-art brewing module at its primary manufacturing facility in Dayton, Ohio.
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OverNightOats_Chai_900

Oats Overnight Chai Latte Variety

Overnight oats brand extends plant-based and caffeinated offerings
July 1, 2019
No Comments
Oats Overnight launched in 2016 with three classic flavors made with custom whey protein, including Green Apple Cinnamon, Strawberries & Cream, and Chocolate Peanut Butter Banana.
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OatsOvernight_900

Oats Overnight

Company launches plant-based flavors
April 25, 2019
No Comments
To make the convenient meal, consumers are asked to a 8 ounces of milk or milk alternative (unsweetened almond milk is recommended) to the packet of oats, shake in the blender bottle, and refrigerate overnight for a ready-to-enjoy, drinkable breakfast in the morning.
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MaltProducts_900

Malt Products Corp.: Natural Sweetening

Malt Products Corp. using IFT 2019 to showcase nutrient-rich malted barley extract sweeteners
April 1, 2019
No Comments
Malted barley extract has become an increasingly attractive option for food and beverage manufacturers when compared with standard sugars or artificial substitutes.
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CoreProbiotics_900

CORE Foods Organic Probiotic Oat Bar Line

The new oat bars are available in six varieties
March 27, 2019
No Comments
The new nutritionally complete fresh bar will entice a variety of savory to sweet palates in six flavors - Lemon Poppy Seed, Coconut Cashew Mango, Peanut Butter, Chocolate Peanut Butter, Blueberry Banana Almond and Dark Chocolate Cherry.
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TateLyle_900

Tate & Lyle Sells Oat Ingredients Business to Lantmännen

Lantmännen is an agricultural cooperative based in Sweden
March 26, 2019
No Comments
Completion of the transaction will take place on March 29, 2019.
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Made in Nature Organic Dried Fruit & Seeds Snack

Formulators Use Seeds and Grains to Boost Health, Texture and Premium Appeal

Seeds & Grains in Food Formulations: Small but Mighty
Lu Ann Williams
May 3, 2018
No Comments
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).
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GeneralMills_SDSU_900

General Mills, SDSU unveil Oats Research Laboratory

The Oats Research Laboratory will focus on advancing the sustainability and quality of oats in the US
July 6, 2016
No Comments
General Mills and South Dakota State University (SDSU) announced the opening of a state-of-the-art oat variety development lab on the Brookings campus. The Oats Research Laboratory will focus on advancing the sustainability and quality of oats in the US.
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Scoopful of Sugar

Sweet Times: New Trends in Sweeteners

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Sugar Reduction Efforts No Longer are Limited to Straight Sugar Replacement

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Events

May 24, 2022

The Sweet Life! Sugar Reduction Trends & Technologies for 2022 and Beyond

Mintel research shows that nearly three in five consumers are choosing low-sugar products for their general health and more consumers are seeking natural alternatives. Where are white space opportunities involving sugar reduction? What new technologies present opportunities and challenges ahead? To address these questions, Prepared Foods brings food formulators this exclusive, one-hour thought leadership webinar.

June 23, 2022

Enzymes Offer Numerous Sugar Modification Benefits for Starch-Based Foods From Added Sweetness to Extended Shelf Life, and More

Specialty enzymes are mighty molecules that enable food producers to often make dramatic improvements in their products without having to add multiple ingredients. Amano Enzyme, with over a century of experience developing enzymes for the food industry, recently introduced a trio of enzymes to aid in modifying sugar in starch-based foods. 

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Accelerating New Food Product Design and Development, 2nd Edition

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