wheat | Prepared Foods

Cargill: Personal Health, Planet Health

Cargill bakery solutions address health, sustainability at IBIE 2022

September 22, 2022

At the 2022 International Baking Industry Exposition, Cargill showcased its commitment to the bakery industry with new solutions that offer improved functionality and address prevailing consumer trends around personal and planetary health.

MGP: Gut Friendly

MGP’s Arise wheat protein isolates earn low FODMAP certification from Monash University

February 16, 2022

MGP Ingredients, Inc. announced that its Arise® wheat protein isolates have been certified as low FODMAP ingredients by Monash University. FODMAPs are a group of carbohydrates that are not completely digested or absorbed in the small intestine.

Corbion: Clean Label Baking

Corbion solution delivers consumer-friendly dough conditioning

August 31, 2021

Bakers have long been challenged by two seemingly contradictory priorities. The first is that they must deliver the consistent product quality that consumers expect in spite of fluctuating gluten levels in wheat flour and the demands of high-speed manufacturing. Secondly, bakers are encouraged to remove artificial-sounding ingredients, such as DATEM (diacetyl tartaric acid ester of monoglycerides), which many shoppers want to avoid.

MGP Ingredients: Food Safety Certified

MGP again earns highest BRCGS audit score for food and beverage safety

December 1, 2020

MGP Ingredients, Inc., production facilities in Atchison, Kan., and Lawrenceburg, Ind., achieved the highest possible score of Grade AA from BRCGS in 2020. BRCGS conducted virtual and on-site safety audits at the food ingredients and distillery operations in Atchison and at the Lawrenceburg distillery.

ADM: Plant Proteins

ADM offers new pea, wheat proteins for meat alternatives

September 29, 2020

ADM introduces new Arcon® T textured pea proteins, Prolite® MeatTEX textured wheat protein and Prolite® MeatXT non-textured wheat protein. These highly-functional protein solutions improve the texture and density of meat alternatives, and are particularly useful for achieving consumer-preferred, meat-like texture.

Arcadia Biosciences Expands Intellectual Property Portfolio with Four US Patents

The patented traits apply to two of the company's GoodWheat wheat varieties: extended shelf life and reduced gluten

May 7, 2020

Arcadia Biosciences, Inc., a leader in science-based approaches to enhancing the quality and nutritional value of crops and food ingredients, announced the US Patent and Trademark Office has awarded the company two patents for extending the shelf life of whole wheat by minimizing hydrolytic and oxidative rancidity.

MGP Ingredients: Textured Proteins

MGP offers new gluten-free pea option joins proven textured wheat proteins

April 9, 2020

MGP Ingredients (Nasdaq MGPI), a leading maker of plant-based proteins and starches, announces the ProTerra™ line of textured proteins. ProTerra expands MGP’s offerings with a new textured pea option that joins its proven textured wheat series (formerly known as TruTex®), giving food formulators a range of choices ideal for almost any application.

MGP Ingredients: Low FODMAP Certified

Fibersym RW and FiberRite RW dietary fibers can be used in food formulations to support IBS diets

March 12, 2020

MGP Ingredients, Inc., a leading provider of specialty proteins and starches, announced that its dietary fibers, Fibersym® RW and FiberRite® RW resistant wheat starches, have been certified as low FODMAP ingredients by Monash University, Melbourne, Australia.

MGP: Food Safety Certified

MGP earns highest BRC Global Standards audit score for food, beverage safety

December 4, 2018

BRC Global conducted safety audits at the food ingredients and distillery operations in Atchison and at the Lawrenceburg distillery.

First Person

A corporate executive chef’s perspective on culinary trends and corporate product development.

Prepared Foods talks with Dianna Fricke, CRC, CWPC, director of culinary, National Accounts; and a corporate executive chef with Simplot Food Group, Boise, Idaho.

August 25, 2014

Fricke earned her culinary credentials with honors from Western Culinary Institute, Portland, and has a bachelor’s with honors in Nutrition and Dietetics from Idaho State University, Pocatello

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