Donna Berry

Maximizing the potential of plant proteins

10.24.2018

Plant-based ingredients bring color, flavor and more to baked products.

Revamping formulations with variety flours

01.02.2018

Formulators looking for clean label solutions and value-added ingredients must start by looking at which flours they are using.

Cracking into acorn flour’s potential

12.01.2017

By Donna Berry

The gluten-free flour is high in protein and fiber.

Alternative flours take another step into the mainstream

11.15.2017

By Donna Berry

Flours derived from plants deliver the nutrition, flavor and novelty consumers crave.

The power of pulses

05.26.2017

By Donna Berry

More snacks and baked goods now feature pulse ingredients.

Popular Galleries

A tour of Rogers Foods’ mill in Chilliwack, Canada

Rogers Foods recently invited World Grain to tour its expanded flour mill in Chilliwack, British Columbia, Canada.

IAOM takes show to Panama

Nearly 100 millers attended pre-conference workshop that showed millers how to conduct a Mill Process Audit and Optimization during IAOM’s Latin American Region conference and expo.

Donna Berry

ARTICLES

Maximizing the potential of plant proteins

Revamping formulations with variety flours

Cracking into acorn flour’s potential

Alternative flours take another step into the mainstream

The power of pulses

Current Issues

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Marubeni may book one-off losses in grain

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Popular Galleries

A tour of Rogers Foods’ mill in Chilliwack, Canada

IAOM takes show to Panama