FutureCeuticals makes it easy to enhance beverages with ancient grains, superfood appeal
March 4, 2019
A formulation-friendly powder made from amaranth, buckwheat, millet, chia and quinoa, AncienTRIM is key to adding the protein, fiber and essential amino acids of ancient grains to soups, beverages, dairy alternatives, RTM products and more.
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.
Many of the nutritional factors that reduce the risk for heart disease are essential parts of well-known dietary staples. At least, staples for some. Many such foods and ingredients are not necessarily staples in the modern Western diet.
The relationship enables Tate & Lyle to enhance sustainable agriculture by helping corn farmers target and measure the impact of their environmental stewardship efforts
November 14, 2018
The collaboration leverages the Truterra™ Insights Engine, a new interactive on-farm digital platform from Land O'Lakes SUSTAIN, that helps farmers scale their environmental stewardship efforts and assess return-on-investment in real time, acre-by-acre.
Bunge offers non-GMO, high-protein, and clean label replacement for modified starches
November 9, 2018
According to AC Nielsen, within the categories that commonly use modified starches, such as bakery, yogurt, soup, and noodles, the clean label segment is now almost $10 billion and has shown 6% annual growth for the past three years.
“For many decades, the Enid flour mill has served as a focal point for the region’s wheat harvest,” said Kevin Like, vice president, ADM Milling. “We’re building upon that legacy with upgrades to the facility that will provide even better service to our customers.”
The February 2019 issue of Prepared Foods features our cover story on color solutions and how color makers are expanding their offerings. Other features include lipids, sugar reduction in food and beverage formulations, and much more.