Whole Grain

An example of snack made with masa flour. Pic: GoodMills Innovation

Snackex 2019

The future of snacking revealed

By Gill Hyslop

GoodMills Innovation has invested extensively in cereal ingredients that provide snacks with additional health benefits to enable producers to keep ahead of the rapidly changing snacking scenario.

© GettyImages/Lyashik

Processing affects rye's satiating properties

By Niamh Michail

The why behind the rye: The way rye is processed has a direct impact on how filling it is, according to Finnish researchers, with implications for food manufacturers using the high-fibre whole grain.

57% of children and teenagers failed to eat even one serving of whole grains per day, the study's authors found

Young adults may need targeting to increase whole grain intake

By Caroline SCOTT-THOMAS

Teenagers and younger adults in the UK are falling far short of international targets for whole grain consumption – with 15% of teenagers consuming no whole grain foods at all, according to a study in the British Journal of Nutrition.

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