Industry disagreement has ‘undermined plans’ to establish a national checkoff programme to promote and strengthen consumers demand for bread-based products.
The US advocate for all grain foods has launched the ‘Better Together’ campaign to highlight simple ways Americans can include whole and enriched grain foods products into their meals to maximise their health.
Louis Dreyfus Company (LDC) has ramped up its sustainability journey by pledging to eliminate deforestation and converting to native vegetation from its supply chain by the end of 2025.
The Dutch entrepreneurial development bank FMO and Proparco – the financing arm of Agence Française de Développement Group – have reaffirmed support for long-standing client Tirayaki Agro through a new syndicated facility that will provide impact through...
For today’s increasingly health-conscious consumers, what goes into the food they buy is more important than ever, driving the demand for shorter, more natural and less tongue-twisting ingredient lists. In turn, new and fresh grain-based snack and bakery...
After five years in business, the milling and grain specialist has rearranged its corporate leadership, modernized several of its aging mills and expanded its portfolio. CEO Dan Dye shared details of forthcoming plans at the International Baking Industry...
Archer Daniels Midland (ADM) has opened the doors to its state-of-the-art, 30-cwt Mendota mill – replete with current technology and convenient access to railways.
Ardent Mills added a grain elevator in Oregon on July 1 to complement its community mill and mix plant in the state, a move that will also support relationships with research universities.
Overall cereal production could increase 1.2% to 2.68m tons by the end of this year, but excessive flooding in the Midwestern US has diminished prospects for maize, according to the UN’s Food and Agriculture Organic (FAO).
US agribusiness and food company Bunge Limited has added a lentil functional flour to its product portfolio, which bakery and snack producers can use to replace modified starches, while offering a clean label.
The International Grains Council (IGC) has warned global wheat production is likely to fall to its lowest since the 2013/14 season following exceptional weather across the European Union and Russia.
Marketers should promote the taste, flavor, and texture of whole grains more over their health benefits, experts suggested during the first day of Oldways' ‘Whole Grains Away From Home’ conference in Rosemont, IL.
Once shunned for their distinct taste and texture, whole grains are gaining acceptance among more Americans for these same attributes thanks in part to innovative restaurateurs and chefs who are using them to round-out increasingly popular plant-forward...
The higher cost and lack of familiarity with whole grains are complicating some schools’ efforts to comply with requirements to serve 100% whole grains that went into effect last July, according to school dietitians.
Consumers’ perception of whole grains have come a long way, but with most Americans consuming only 15% of the recommended daily intake of them, whole grains still have several barriers to overcome before they are fully integrated into the average person’s...
Incorporating whole grains into bakery formulations dramatically impacts functionality and so it is easier if bakers start from scratch, says the director of R&D at Archer Daniels Midland.
While “there is no doubt” that revamping school lunches will benefit children’s health, the speed with which schools are having to implement the new rules has made compliance extremely difficult in the short-term, according to one child nutrition director.
Despite some progress, American consumption of whole grains is still way below government recommended daily amounts, according to new research from The NPD Group.
The industry body Grain Foods Foundation has revamped its logo -
used on the packaging of member products - in order to better
convey the link between grains and vitality.
A new whole grains fact sheet aims to provide consumers with easy
to understand information on the healthy grains: what they are,
what they do and where to find them.
Barley and rye are underutilized whole grains, and although they
are considered to be minor cereal grains they have major health
benefits, heard food scientists and manufacturers last week.
Products containing meat and poultry will now be able to feature
the Whole Grain Stamp, after the US government announced it was to
expand the list of goods eligible to use the eye-catching symbol.
The Whole Grains Council is to change the design of its
characteristic stamp in a move to avoid potential regulatory
uncertainty surrounding its use of the terms 'excellent' source or
'good' source. The new stamp...
The Whole Grain Stamp program is evolving to give the number of
grams of whole grain ingredients in a serving, an initiative that
will help consumers keep track of their consumption.
Eating a diet rich in whole grains, a rich source of bran, fibre,
minerals and vitamins, could reduce the risk of type-2 diabetes and
heart disease, claims a new study that adds to a growing body of
evidence on the subject.
The FDA has released draft guidelines on the labeling of food
products containing whole grains, to support the message of the
2005 Dietary Guidelines. Although subject to comments, it seems
'good' and 'excellent'...
In the absence of definitive action from the FDA, food
manufacturers should take the initiative to promote whole grains to
the American public, clearly indicating if products are an
excellent source or a good source of whole grains,...
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