MGP Ingredients, Inc., production facilities in Atchison, Kan., and Lawrenceburg, Ind., achieved the highest possible score of Grade AA from BRCGS in 2020. BRCGS conducted virtual and on-site safety audits at the food ingredients and distillery operations in Atchison and at the Lawrenceburg distillery.

ADM introduces new Arcon® T textured pea proteins, Prolite® MeatTEX textured wheat protein and Prolite® MeatXT non-textured wheat protein. These highly-functional protein solutions improve the texture and density of meat alternatives, and are particularly useful for achieving consumer-preferred, meat-like texture.

Arcadia Biosciences, Inc., a leader in science-based approaches to enhancing the quality and nutritional value of crops and food ingredients, announced the US Patent and Trademark Office has awarded the company two patents for extending the shelf life of whole wheat by minimizing hydrolytic and oxidative rancidity.

MGP Ingredients (Nasdaq MGPI), a leading maker of plant-based proteins and starches, announces the ProTerra™ line of textured proteins. ProTerra expands MGP’s offerings with a new textured pea option that joins its proven textured wheat series (formerly known as TruTex®), giving food formulators a range of choices ideal for almost any application.

MGP Ingredients, Inc., a leading provider of specialty proteins and starches, announced that its dietary fibers, Fibersym® RW and FiberRite® RW resistant wheat starches, have been certified as low FODMAP ingredients by Monash University, Melbourne, Australia. 

BRC Global conducted safety audits at the food ingredients and distillery operations in Atchison and at the Lawrenceburg distillery.

Fricke earned her culinary credentials with honors from Western Culinary Institute, Portland, and has a bachelor’s with honors in Nutrition and Dietetics from Idaho State University, Pocatello

The International Wheat Genome Sequencing Consortium (IWGSC), Bethesda, Md., published a draft sequence of the bread wheat genome in the international journal, Science.

A team recently published DIAAS values for eight cereal grains that may be used in human nutrition.

Gluten-free foods and beverages spent the better part of the past two decades moving up the trend track in fits and starts. Recently, however, the gluten-free category experienced a growth spurt of epic proportions.