Displaying 1 - 10 of 223 results for "whole grains", "school menus" (0.040 seconds)
Working whole grains into foodservice
Consumers are getting the whole-grain message, but have trouble finding these wholesome products when they dine out.
Regulatory Issues: FDA Denies Petition on Whole Grain Descriptors
Currently, hundreds of products are marketed with “whole grain” statements, despite ambiguity concerning the regulatory status of descriptors such as “good” and...
Adding fiber and whole grains to the plant
Lots of formulations are adding fiber and whole grains to recipes. Don’t let the R&D dept. gum up your machinery!
Regulatory Issues: Serving up whole grains
With consumers increasingly aware of the benefits of whole grains, a simple, factual statement about their presence is enough.
The Evolving Whole Grain
As grain processing and consumer tastes progress, processors answer with new products.
Well Noted: 3-Grainer No-Brainer
Wellness Foods Editor David Feder ponders how food and nutrition professionals can best communicate to consumers advice on how to boost their intake of whole grains.
Whole grain pizza with vegetarian toppings
Kashi Co. expands its current all-natural frozen pizza family with three new All-Natural Thin Crust Frozen Pizzas.
Editor's Plate: One more step needed on grains
Editor in Chief Dave Fusaro urges food processors to tell the FDA to finish the job and define what are ‘good’ and ‘excellent’ sources of whole grains.
Pasta Passion
Efforts to bring pasta back to consumers with high-antioxidant, organic, whole-grain and multi-grain products are redefining the category.
Consumer Taste Test: Double the fiber, double the fun
Pepperidge Farm does its competitors one serving better, delivering a tasty whole-grain bread that might take some getting used to.
