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Food Processing November 2008 Mark Anthony	The Evolving Whole Grain As grain processing and consumer tastes progress, processors answer with new products.
Food Processing April 2010 Mark Anthony	Food Processors Working to Produce Healthier Baked Goods Bakers are answering consumer demands for healthier breads and snacks with ancient grains and old-fashioned fiber.
Food Processing February 2008 Mark Anthony	Going Gluten Free Even though fewer than 1 percent of the U.S. population have been medically restricted from ingesting gluten, the category has taken off enormously.
Food Processing April 2006 Kantha Shelke	Working Whole Grains Into Foodservice Consumers are getting the whole-grain message, but have trouble finding these wholesome products when they dine out.
Food Processing December 2012 Claudia O'Donnell	Formulating Fundamentals: Whole Grains 101 While discussion continues over exactly what are whole grains, few question their health benefits. Some processors work to enhance their nutrition through enzymes.
Nutra Solutions March 5, 2005 Archibald & Wade	The Definitive Dietary Fiber Dietary fiber interest increases across the board... Whole grains struggle for popularity... Low-glycemic claims assisted by fiber use... etc.
Delicious Living November 2005 Cheryl Sternman Rule	Go-to Grains Move over, squishy bread and white rice: Mounting evidence points to whole grains as essential for good health. Amaranth... Barley... Oats... Quinoa... Teff...
Food Processing June 2012 Mark Anthony	Formulating Gluten-Free Products How did a grain protein that a statistical handful of people are allergic to end up the ingredient non grata of the 21st Century?
Food Processing August 2009 David Feder	How to Build a Healthy Breakfast Breakfast makers are looking beyond snap, crackle and pop to a functional future of simplicity, endurance and heart health.
Food Processing April 2005 David Joy	Regulatory Issues: Serving up whole grains With consumers increasingly aware of the benefits of whole grains, a simple, factual label statement about their presence may suffice. But many food manufacturers want to make label claims, so the the question is: What exactly can be said about whole grains on a food label?
Food Processing April 2006 John K. Ashby	Globally Gluten Free The market for gluten-free foods, currently at about $600 million annually, may be only a small piece of the overall food market, but the category is growing extremely fast - nearly 15 percent annually.
Prepared Foods May 1, 2006 Lauren Swann	Whole Truths from a Grainy Trend The Food and Drug Administration issued a draft guidance document for comment in February 2006 to assist manufacturers with what the FDA considers appropriate food label statements regarding whole-grain content.
Prepared Foods August 2007 J. Hugh McEvoy (Chef J)	Gluten-free: Opportunities and Challenges The greatest challenge in creating successful new gluten-free products may be in understanding them.
Food Processing March 2006 Dave Fusaro	One more step needed on grains The FDA has left it up to food marketers to decide if its guidance on whole-grain content is appropriate. And they have until April 17th to do so.
Food Processing June 2007	Healthy Baking Here's what baked-goods processors are doing to hold onto their slice of the consumer pie.
Food Processing February 2007 Mike Pehanich	Adding fiber and whole grains to the plant Lots of formulations are adding fiber and whole grains to recipes. But don't let the R&D department damage your machinery!
Food Processing February 2009	New Directions in Healthy Baking Any way you bake it, filling consumer demand for healthy baked goods takes the cake.
Prepared Foods May 2009	R&D: Ingredient Technologies to Tackle Textures When properly used, proteins, starches to hydrocolloid gums solve a myriad of texture challenges, when formulating foods and beverages.
Prepared Foods April 8, 2007 Mark Hostetler	Land of the Free - April 2007 A look at the FDA's proposed rule defining "gluten free" and other terms... FDA plans to hold public hearings to discuss the safety of fresh produce...
Food Processing August 2013 David Phillips	Consumer Demand Driving Today's Breakfast Trends 'The most important meal of the day' is gaining respect, fortified with health and convenience.
Prepared Foods May 1, 2006 Lauren Swann	Able to Label? According to a recently issued FDA draft guidance, there are a number of grains that can make a whole-grain labeling statement, depending on the type and degree of processing.
Prepared Foods June 1, 2005 Gallagher et al.	Advances in Formulating Gluten-free Products As awareness of gluten intolerance and Celiac Disease grows, companies are using novel ingredients and processes as tools to replace gluten, a structure-building protein in products.
AskMen.com Adrienne Turner	5 Superfoods You Don't Know About A healthy diet needn't be composed solely of spinach and salmon. Spice up your diet with some of these superfoods.
Delicious Living January 2007 H. K. Jones	Roughing it Keeping things moving along in your digestive system isn't fiber's only claim to fame. More and more research indicates that a high-fiber diet may help prevent diabetes, heart disease, and cancer.
Food Processing September 2005 Kantha Shelke	Mainstream consumers seek healthful ingredients Consumers experiencing those aches and pains of natural aging understand the food-health connection, while media and government initiatives increase focus on the food-health relationship.
Nutra Solutions March 11, 2007 Amanda Archibald	NutraSolutions' New Products Annual -- Dietary Fiber/Prebiotics Fiber may have been upstaged or overshadowed by its carbohydrate cousin, whole grains.
AskMen.com Malcolm MacMillan	Going Gluten-Free Do you feel sleepy, heavy and bloated after a big plate of spaghetti? You may have gluten sensitivity or celiac disease. Going gluten-free with your diet might be the only way to overcome this. Here's how.
Nutra Solutions March 15, 2006 Marcia A. Wade	Moving Fiber off the Shelves Numerous studies have provided indisputable evidence that additional fiber in the diet helps to reduce coronary heart disease. Since fruits and vegetables are mostly water, eating those types of foods is only one method by which to increase fiber.
Prepared Foods June 5, 2007 Richard F. Stier	R&D Applications Seminar: Breakfast Bars and Cereals 101 Consumers are lured to breakfast foods by inclusions like almonds, soy and dairy products, whole grains and more.
Food Processing February 2011 Mark Anthony	Baking for the Future Less gluten, more whole grains and fiber and cleaner statements are coming out of the oven.
Science News June 24, 2006 Janet Raloff	Be Good to Your Gums, Bite Into Whole Grains (with recipe) Diets rich in whole grains appear to help ward off a type of gum disease... Recipe for Mint Tabbouleh...
Food Processing June 2011 Mark Anthony	Food Processors Trying to Formulating Healthier Savory Snacks for Consumers There's no oxymoron there. For many consumers, snacks have become the meal; for others, their diet plan promotes snacking as a means of weight control.
Food Processing February 2006 Leslie T. Krasny	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 "excellent" source.
Prepared Foods February 1, 2005 Marcia A. Wade	Whole Grains Go Unnoticed Products formulated with whole grains often have strong flavor connotations and appear darker than their more refined counterparts. However, including resistant starches and wheat proteins in these food formulas can increase the consumer appeal of these foods.
Food Processing March 2011 Mark Anthony	Fiber: Out of the Rough Most Americans were not about to embrace foods from whole grains. This image is changing.
BusinessWeek May 9, 2005 Catherine Arnst	Putting The New Food Pyramid To Work Here's how to use the USDA's food guidelines to cook up a beneficial diet.
Food Processing February 2006 Kantha Shelke	Pasta Passion With the renewed interest in whole grains, pastas with high-antioxidant, organic, whole-grain and multi-grain products are redefining the category.
The Motley Fool September 30, 2004 Alyce Lomax	General Mills Shakes Up Cereal The company's move to whole grain cereals is not a surprising one. It is a signal that all of the companies that make processed foods need to be nimble right now.
Food Processing October 2012 Mark Anthony	How Well Do You Know Your Starch? Riding a roller-coaster of a health reputation, the vital macro ingredient is enjoying positive acclaim via sources such as pulses and alternative grains.
Nutra Solutions January 9, 2008 Ginny Bank	Conquering Cardiovascular Disease Beneficial heart-healthy ingredients include dietary fiber, omega-3s and certain oils, phytosterols and soy protein.
Food Processing April 2012 Mark Anthony	What You Should Know About Bran The first proposed mechanism for the benefit of dietary fiber aligned with characteristics we associate with wheat bran.
AskMen.com July 19, 2015 K. Aleisha Fetters	Benefits Of Gluten Here are four little-known benefits of staying off of the G-free bandwagon.
Food Processing July 2012	Food Processors Looking at the Whole (Grain) Truth About Breakfast Cereal Despite what seems to be a perpetual war on carbohydrates, it's hard to escape this enduring tradition.
Prepared Foods June 2, 2006 Marcia A. Wade	Fiber du Jour Fiber, in its many forms, is influential at abating and controlling a number of chronic diseases. Dietary guidelines do not differentiate between soluble fiber and insoluble fiber, but manufacturers will need to understand their benefits and disadvantages.
Food Processing June 2012 Mark Anthony	How Do you Create a Healthier Savory Snack? Building healthier snacks may be a way to rein in some of the extra calories we eat and provide a little more energy to move -- and that would be a good thing.
Food Processing August 2008	Good for you meets great taste Barilla Whole Grain is all natural and an excellent natural source of fiber, delivering three times the fiber of traditional pasta.
Food Processing July 2008 Mark Anthony	Formulating healthier snacks The modern approach to snacking is changing as progressive companies make an effort to lift snacking to its original status
Nutrition Action Healthletter January 2002	Not Your Mother's Cream of Wheat It's chilly, it's early, and it may still be dark. You need something quick, filling, and warm for breakfast, and the makers of hot cereal are only too happy to oblige...
Food Processing August 2013 Rory Gillespie	Food Manufacturers Reformulating Childrens' Foods For More Gluten-Free Options Chuck E. Cheese experiences the challenges and rewards of reformulating without gluten.
AskMen.com May 30, 2014 Yuri Elkaim	3 Foods That Suck The Life Out Of You The irony of these three foods is that they initially give you a jolt of energy. But very shortly after, they send you into a crash-and-burn food-coma-like state.