wheat milling - Page 1 | Prepared Foods

Items Tagged with 'wheat milling'

ARTICLES

Siemer Milling Company Pledges $1 million Gift to the University of Illinois for Wheat Research

The Siemer Milling Company Professorship will be held by a wheat breeder in the Department of Crop Sciences

February 8, 2024

The Illinois Wheat Initiative will bring together faculty to collaborate on research related to wheat cultivation in Illinois. The hope is that other entities throughout the wheat value chain — including growers, millers, and food companies — will invest in the Illinois Wheat Initiative to advance the industry.

Grain Craft to Open New Lab

The lab will support long-term improvement of wheat quality, commitment to flour quality and consistency and ongoing exploration of innovation opportunities

September 15, 2020

In alignment with the company’s Core Value of Excellence, the new lab will strengthen its dedication in supporting and driving the long-term improvement of wheat quality, commitment to flour quality and consistency and ongoing exploration of innovation opportunities.

Ardent Mills: Great Grains

Ardent Mills reviews 2018 grain innovation and trends

February 18, 2019

“We had an exciting year with the launch of our new business unit, The Annex by Ardent Mills (The Annex),” notes says Shrene White, general manager of The Annex. “Introducing The Annex at the year’s industry events provided great opportunities to showcase new ideas for using specialty grains and innovative formats, like crisps or puffed grains and individually quick frozen (IQF) grains.

Bunge Buys Grupo Altex's Wheat Milling Biz

Bunge North America has agreed to purchase the wheat milling business of Grupo Altex S.A. de C.V.

October 30, 2013

The transaction is expected to close by the end of the year subject to regulatory approval.

ON DEMAND: Whether you're in R&D, formulation, or innovation, this session will provide enzyme-driven insights to improve your plant-based dairy portfolio.

ON DEMAND: Demand for plant-based beverages is rising, driven by health, environmental, and dietary trends. Yet, challenges around taste, texture, stability, and nutrition remain.