According to AC Nielsen, within the categories that commonly use modified starches, such as bakery, yogurt, soup, and noodles, the clean label segment is now almost $10 billion and has shown 6% annual growth for the past three years.

Barilla One-Ingredient Legume Pastas are made with chickpeas or red lentils. Barilla leveraged its more than 140 years of experience to create a pasta with a unique taste and "al dente" texture. 

“For many decades, the Enid flour mill has served as a focal point for the region’s wheat harvest,” said Kevin Like, vice president, ADM Milling. “We’re building upon that legacy with upgrades to the facility that will provide even better service to our customers.”

I cannot account for the broad belief that the United States imports rice from Asia. It just kind of generally seems to be the case. But it is not.

Here's an example of flour power. When the National Restaurant Association (NRA) announced its 2018 annual Food and Beverage (FABI) award honorees, nine of the 36 winners were bakery products and/or baking companies.

HealthSense is a breakthrough food ingredient derived from high amylose wheat that combines the benefits of customary wheat flour taste and functionality, a highly desired macronutrient in the form of resistant starch fiber, and traceability to the farm in one ingredient.

Rice and corn, along with wheat, feeds the vast majority of the world's population. Therefore it's easy to assume that we've seen virtually every conceivable incarnation of foods and dishes that incorporate rice or corn.

Pasta is one of the few dishes that weathers any storm of shifting trends. On the American dinner table—and those of many other nations—there always seems to be room for pasta.

Packaged Facts’ survey data published in Grain and Bakery Innovation: Culinary Trend Tracking Series, reveal that 80% of consumers are eating the same amounts of grain (58%) or have added more grain to their diets (22%) compared to five years ago.