Cereal

General Mills’ White Check Cereals Pack More Whole Grains

General Mills reached a multi-year reformulation milestone across its portfolio of Big G cereals, more than 50 cereals with the white check. Now every cereal with the white check has more whole grain than any other single ingredient with the same great taste. Whole grain is ...More
January 12, 2012
Posted in News, Bakery / Cereal, Fiber, Nutraceuticals
Ralcorp Will Receive $900M in Post Foods Spin-Off

Ralcorp Holdings, Inc. will receive approximately $900 million and retain up to 20% of outstanding shares of Post Foods when it completes its spin-off of the cereal maker at the end of January 2012, according to an amendment that Ralcorp filed to its Form 10 Registration ...More
December 28, 2011
Posted in News, Bakery / Cereal, Dressing / Marinades, Sauces / Gravies / Soup
Selecting Whole Grains to Increase Fiber Intake

Many consumers are confused by the terms whole grains and fiber, which ultimately may cause them to consume more calories in their quest to increase fiber intake, according to a new three-part series examining fiber published in the journal Nutrition Today. ...More
December 28, 2011
Posted in News, Bakery / Cereal, Fiber, Nutraceuticals
A Unique Grain of an Idea

The many unique grains available today aid plate presentation and enhance retail product appeal. ...More
December 23, 2011
Posted in Articles, Bakery / Cereal
Optimized Shelf Stable Rice Bran

An optimized rice bran, from BENEO, offers food producers a high-quality, shelf-stable product that encompasses a wide range of nutritional and functional benefits. ...More
November 29, 2011
Posted in News, Bakery / Cereal
Eating Whole Grains Cut Colon Cancer Risk by 20%

Individuals who eat three servings a day of high-fiber foods, particularly whole grains and cereals, reduce their risk for colorectal cancer by 20%, according to a new study published in the British Medical Journal. ...More
November 15, 2011
Posted in News, Bakery / Cereal, Fiber, Nutraceuticals
Pea Protein Isolate

A pea protein isolate, from Burcon NutraScience Corporation, can be used in a variety of healthy and flavorful consumer product applications and may be of interest to companies looking for a great-tasting, functional alternative plant protein ingredient. ...More
November 15, 2011
Posted in News, Bakery / Cereal
Scientists Develop Non-Sticky Chewing Gum

Researchers at the University College Cork have developed a novel process for the development of biodegradable chewing gum, using cereal proteins as the main ingredients instead of synthetic rubber. ...More
November 10, 2011
Posted in News, Bakery / Cereal, Flavor
Zinc Citrate for Functional Foods and Beverages

Zinc citrate from Jungbunzlauer is suitable for use in a range of food and beverage applications. ...More
November 9, 2011
Posted in News, Bakery / Cereal
Global Food Prices Drop, Remain ‘Extremely Volatile’

While global food prices dropped to an 11-month low, declining 4% from September, prices remain generally higher than last year and remain "extremely volatile," moving in tandem with unstable financial and equity markets, according to new statistics released today ...More
November 3, 2011
Posted in News, Bakery / Cereal