Bran

Five-Star Snacking

Ingredients for formulating premium snack foods. ...More
December 23, 2011
Posted in Articles, Fiber, Flavor
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
Whole Grain’s Nutritional Advantages

Whole grains have a nutritional advantage over refined grains, especially in vitamin, mineral, fiber and phytonutrient content. ...More
November 14, 2011
Posted in Articles, Bakery / Cereal, Fiber
Cellulose Ingredient for Enhanced Eating Quality

Z Trim is a multi-functional cellulose ingredient that can provide enhanced eating quality and improved nutritional profiles. ...More
November 2, 2011
Posted in News, Dressing / Marinades, Fiber, Sauces / Gravies / Soup
DSM, NutraCea Collaborate on Rice Bran Research

DSM Innovation Center and NutraCea on Aug. 15 announced a joint research and development agreement to share existing patented and proprietary intellectual property and knowledge to investigate extraction and modification of high-quality vegetable proteins from rice bran. ...More
August 18, 2011
Posted in News, Nutraceuticals
Guilt-Free Snacks

Snacking often leads to over-indulgence and regret. Thankfully, there are strategies for formulating satisfying, guilt-free snacks, from sweet and savory to crispy and crunchy. ...More
July 26, 2011
Posted in Articles, Bakery / Cereal, Colors, Fiber, Flavor, Nutraceuticals
Oat Bran and Cereal Crisp Prototypes

Oat Bran Cereal and Crisps prototypes from Zumbro River Brand are available for contract manufacturing. ...More
June 1, 2011
Posted in News, Bakery / Cereal, Fiber
Opportunities and Challenges in Bakery and Cereal Products

The grain-based baking and cereals industries have a lot to contend with these days: rising commodity and energy prices, consumers’ shifting notions of healthy foods, gluten-free and acrylamide concerns, just to name a few. ...More
May 17, 2011
Posted in Blog, Bakery / Cereal
NutraCea Emerges from Chapter 11

NutraCea announced it has emerged from Chapter 11 bankruptcy protection effective November 30, 2010. ...More
December 3, 2010
Posted in News, Bakery / Cereal, Fiber
Pea Flour Reduces Acrylamide in Whole Grain Breads

The addition of pea flour in wheat bran and whole-grain breads can reduce acrylamide levels significantly without negatively impacting color, texture and flavor, according to a new study published in the International Journal of Food Science and Technology. ...More
December 2, 2010
Posted in News, Bakery / Cereal