Novel new sources, sustainability boost starches, flours and fibers

As we enter 2018, it is a safe bet to declare Low-Carb officially dead. Starches, flours, and fibers are poised to generate much greater interest in food product development based on the continued emergence of novel sources and continued emphasis on sustainable, non-GMO, ancient/ heritage/ native/ non-traditional plants providing them.  Read more.

Finocchiaro, E. Terry. “The Power of Flour.” Prepared Foods, Dec. 2017, p. 53, http://www.preparedfoods.com/articles/120805-the-power-of-flour.