Ancient grains are popular in cereals, bakery foods, ready meals and snacks

So-called “ancient grains” have become featured ingredients in more new products during the past few years. Exactly what are ancient grains?  Read more

 

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Williams, Lu Ann. “Ancient Grains: What’s Old-Is New Again.” Prepared Foods, 7 Nov. 2017, http://www.preparedfoods.com/articles/120583-ancient-grains-whats-old-is-new-again.

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.

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

The consumer-driven clean-label, plant-based diet, and gluten-free movements call for food ingredients that are easily understood and often reflect cultural heritage and tradition. Thus, the classic “grandma’s” kitchen starch (such as corn starch) and wheat flour are gradually being supplanted or supplemented with other sources of starch and flour. Read more.

 

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Clemens, Roger. “Rediscovered Sources of Flour and Starch Entice Product Developers.”Prepared Foods, 20 Oct. 2017, http://www.preparedfoods.com/articles/120525-rediscovered-sources-of-flour-and-starch-entice-product-developers.