News & Analysis on the Bakery and Snacks Industries
Whole grains 101: Highlights from the 2015 Whole Grain Summit
By Elaine Watson
- Last updated on
GMT
The 2010 Dietary Guidelines for Americans say half of our grains should be whole. So how are we doing? FoodNavigator-USA headed to Portland, Oregon, for the 2015 Whole Grain Summit - organized by Oregon State University and the Grains for Health Foundation - to find out...
BENEXIA – Advanced Seed Nutrition | 15-Oct-2020
| Data Sheet
Benexia® Xia Powder W 435 LM is a new plant-based sustainable ingredient for bakery and snacks, designed to achieve superior healthy nutrient dense products,...
According to research conducted by Food Allergy Research and Education (FARE), Americans spend over $19 billion annually to avoid purchasing products with...
Studies show that up to 37 percent of the population in European report symptoms related to food allergies. As the global allergen testing market continues...
From doughnuts to danishes, sweet baked goods offer something for almost everyone – and the relationships run deep. But as consumer attitudes about health...
