The drought of 2012 will go down in history as one of the worst droughts for the United States in recent history. However, while many crops failed from this summer’s drought, others had warm springs and winters making their crops incredibly successful. With that ebb and flow in mind, here is our list of crops […]
One question we get often is – What’s the difference between white and whole grain flours? So we thought we’d put together a quick post to help answer that question. First we should probably get to understand what actually makes up the grain of wheat used in these flours. The wheat grain is made up […]
Two of the nation’s leading ingredient producers have changed their names and merged, but vow that the name will be the only thing that will change. Corn Products International and National Starch will, as of June 4th 2012, be known as Ingredion – a change that Ingredion Chairman, Ilene Gordon, says, “better reflects the ingredients […]
Gluten Free foods are a growing sector for food manufacturers and bakeries. While on the outside this movement might look like a trend, the number of people who could benefit from a gluten free diet is large, including those suffering from celiac disease to folks with eczema (a very common skin condition). Gluten is a […]