New flour miller, bakery ingredient company makes opening appearance at IFT convention.
June 23, 2014
Executives for the newly formed Ardent Mills greeted media—and then manufacturer customers—as the Institute of Food Technologists opened on Sunday, June, 21.
A serving of instant oatmeal is more filling than a ready-to-eat, oat-based cereal.
June 9, 2014
Researchers found that eating a bowl of instant oatmeal for breakfast is more satiating and helps to manage hunger better than the same amount of calories from a leading oat-based, cold cereal.
Researchers at the University of Illinois are using digestibility studies in pigs to improve human nutrition by determining the quality of protein in cereal grains.
June 6, 2014
A team recently published DIAAS values for eight cereal grains that may be used in human nutrition.
Gluten-free foods and beverages spent the better part of the past two decades moving up the trend track in fits and starts. Recently, however, the gluten-free category experienced a growth spurt of epic proportions.
Eleven scientists from around the globe presented the latest findings on the powerful compounds found in oats.
April 17, 2014
They emphasized the growing evidence that the type of phenolic compound avenanthramide (AVA) -- found only in oats -- may possess antioxidant, anti-inflammatory, anti-itch and anti-cancer properties.