The mill enhancement is in response to rapidly increasing customer demand in segments such as artisan baking, brewing and distilling, food service and retail foods.

Ardent Mills served up a variety of brick-oven style pizzas featuring ancient and heirloom grains and individually quick-frozen (IQF) grains at the Pizza Expo, now in its 35th consecutive year of operation at the Las Vegas Convention Center.

The four plants impacted are Macon, Ga., Loudonville, Ohio and Red Lion, Pennsylvania, which will close effective June 30, 2019; Rush City, Minnesota will close the first quarter of calendar year 2020.

Flour quality matters when it comes to texture and appearance in pasta. To stand out on a crowded supermarket shelf, a pasta brand must consistently deliver the appetizing texture and appearance that quality-conscious consumers demand.

Malted barley extract has become an increasingly attractive option for food and beverage manufacturers when compared with standard sugars or artificial substitutes.

The new organic flour portfolio includes organic all-purpose flour and organic premium bread flour, with additional organic milled products coming soon.

Completion of the transaction will take place on March 29, 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. 

Stuffed sweet and savory delights, such as pierogi, calzones, pocket pastries, and filled pastas present challenges to processors. The biggest hurdle: Keeping the insides sumptuous—and inside—while having the outsides maintain their texture and integrity, be it fluffy, flaky, or crunchy.

“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.