In 2021, trends toward health and plant-based foods are driving product developers to formulate a wave of new products with grains and seeds. According to Innova Market Insights, grain product launches had a 7% average annual growth rate in the period from 2014 to 2018.

Banza, a company that has developed chickpea-based pasta, rice, and mac & cheese, announced its largest category expansion to date with the introduction of frozen pizza made with a chickpea crust.

Here are a "bakers' dozen" — 13 — essential ingredients used in commercial baking, drawn from the vast baker’s toolbox that continues to change and evolve at a brisk pace.

A leader on trends in the food industry, Liz Moskow has teamed up with Spoonshot, an emerging food intelligence platform to identify the leading-edge culinary trends that will impact menus, product development, and consumer behavior into 2022.

Made with six simple ingredients including chickpea flour, which is naturally gluten free and rich in protein and fiber, Original Gluten Free Crisps are a thin, light and crunchy allergy-friendly option.

American Key Food Products (AKFP) has shipped more than 50 million pounds of Premium Cassava Flour since its 2011 launch.

The classic, crunchy twists are baked from cassava and chickpea flour and tossed in pink Himalayan sea salt.

With three times the protein, double the fiber, and 30% fewer net carbs than brown rice, Banza's rice is a high-protein, high-fiber, reduced-carb alternative to rice, quinoa, and other grains.

Called Artesa® Chickpea Flour, the new ingredient addresses a number of issues that have prevented other nutritionally desirable pulse/legume flours from gaining widespread adoption – including taste, sensory characteristics and formulating functionality.

Light and crunchy with a punch of protein and fiber, HIPPEAS are low-calorie, certified organic, certified gluten-free, vegan, kosher and non-GMO.