Items Tagged with 'sorghum'

This milestone marks the latest innovation effort by USCP to ensure this nutrient-rich, versatile and resource-efficient grain meets growing demand for convenient, high-quality ingredients in food manufacturing, foodservice and retail markets.

This new offering from the certified B-Corp is a blend of crispy flakes and a crunch, all made possible by a single, super-grain called sorghum.

In the rush to eliminate these sugars, developers often overlook the variety, richness, and culinary versatility that natural caloric sweeteners provide. Such sugars—also termed “nutritive sweeteners”—not only offer sweetness but can add layers of flavor, color, and even nutritional benefits, all in a clean-label format.

Seeds of Change™, a part of Mars, introduced its new innovation called Super Grains. This latest line-up makes eating wholesome, organic meals accessible through three cuisine-based flavor varieties.

QUINN announced its participation in the Soil Carbon Initiative (SCI). Since 2020, QUINN has worked with Nebraska sorghum grower Steve Tucker, an SCI farmer partner, as he transitions to regenerative practices. Sorghum, a nutrient-dense and inherently sustainable crop, has been a crucial ingredient for Quinn’s supply chain since the company debuted whole-grain, gluten-free pretzels in 2016.

The next wave of pasta products boasts a world’s worth of influences and a host of new nutritional benefits, all introduced through ingredients novel to noodles and largely nonexistent in the pasta and prepared pasta meal spaces. Exploring beyond Italian and Asian, product developers have turned to cuisine cultures ranging from Eastern Europe to Turkey to North Africa to bring greater variety, and nutrition, to the humble noodle dish.