Items Tagged with 'flour'

ARTICLES

Simple Mills Oat Flour Baking Mixes pouches

Simple Mills Launches Regenerative Organic Oat Baking Mixes

New pancake, waffle and muffin mixes expand the brand’s portfolio with oat-based formulations focused on soil health and clean-label ingredients
Prepared Foods Editorial Staff
May 14, 2026

Simple Mills is entering the oat-based baking category with two Regenerative Organic Certified mixes designed to deliver familiar flavors with simplified ingredient lists. The launches reflect growing interest in regenerative agriculture, minimally processed foods and allergen-friendly pantry staples.


Read More

CHS Ingredients Leader

CHS Inc. shifts management team; names Gary Anderson to lead food ingredients business.
August 12, 2014
CHS Inc., St. Paul, Minn., said Mark Palmquist, executive vice president and chief operating officer, Ag Business, will leave the organization effective Aug. 31, 2014, to become managing director and chief executive officer of GrainCorp, Sydney, Australia, on Oct. 1, 2014.
Read More

No Preservative Flour Tortillas

Azteca Foods introduces four “healthier for you” flour tortillas with no preservatives.
July 18, 2014
Refrigerated tortilla maker Azteca Foods Inc., Chicago, introduced a new “healthier for you” product platform, anchored by four new No Preservative flour options
Read More

Batter Up!

Consumers will benefit from new batter and breading innovations.
Amy Proulx PhD
June 30, 2014
While battered and breaded products historically have carried the onus of a bad rap nutritionally, new ingredients and processing strategies are helping to create better choices.
Read More

The Advent of Ardent

May 29 marks the first day of business for Ardent Mills.
May 29, 2014
Ardent Mills combines the operations of ConAgra Mills and Horizon Milling, a Cargill-CHS joint venture.
Read More

Mills for Miller Milling

Miller Milling Co. has reached an agreement to acquire four U.S. flour mills.
April 24, 2014
The U.S. subsidiary of Nisshin Flour Milling Inc. has reached an agreement to acquire four U.S. flour mills.
Read More

Quick, Error-free Gluten Test

C.W. Brabender’s GlutoPeak process can determine the quality of flour blends and the impact of the addition of different ingredients to flour.
November 21, 2013
Gluten quality is an essential criterion for the evaluation of baking properties. This has to happen quickly, easily as possible and -- above all -- be reliably reproducible for quality management.
Read More

Resistant Starch Can Replace Flour

Ingredion says a new sensory study shows that its resistant starch could be used to increase the dietary fiber content of certain foods.
February 14, 2013
Ingredion says a new sensory study shows that its resistant starch could be used to increase the dietary fiber content of certain foods.
Read More

Solazyme Roquette in Europe

February 16, 2012
Solazyme Roquette Nutritionals announced an exclusive European commercial agency agreement for its food products, with global food ingredient parent company, Roquette.
Read More

Extruding Confidence

William A. Roberts, Jr.
September 19, 2011
Food extrusion can be used to produce pasta and other cold-formed products, ready-to eat cereals, snacks, pet food, confectionery products, modified starches for soup, baby food and instant foods, beverage bases and textured (or texturized) vegetable protein.
Read More

Unlock the Future of Food and Beverage Innovation

Are you a leader in research & development? Stay ahead of the curve with Prepared Foods, the premier source of information and insights for today's trend leaders and taste-makers in food and beverage manufacturing.

JOIN TODAY