Whole grains

Left to right: Colin Pierce, Pierce Organic Farm, with One Degree Organics co-founder Danny Houghton. Houghton: “We only want to tell stories about ingredients we’re proud to tell stories about.” (Photo by Sondra Houghton.)

Special edition: Organic & non-GMO

One Degree Organic: like CPGs from the farmers’ market

By Maggie Hennessy

The founders of Canadian bakery products manufacturer One Degree Organic Foods think the current packaged food landscape has distanced consumers far too much from Mother Nature. They’re looking to narrow the gap between food producers and the end consumer...

Bakery Reformulation on Wednesday March 5 will bring you right up to scratch on everything you need to be thinking about when it comes to healthy baked goods

Decoding the future of healthy bakery

By Kacey CULLINEY

 Governments, NGOs and consumers are driving change in the bakery sector, but how can industry keep up? What’s the next direction for healthy bakery? And will this future need to be regulated?

10 ancient grains to watch: from kamut to quinoa

Special Edition: Super grains!

10 ancient grains to watch: from kamut to quinoa

By Maggie Hennessy

Wheat may be a staple in many diets worldwide, but there’s a whole host of super grains—some well-known and others still under the radar—each with their own unique set of benefits. From spelt to farro, teff, kamut, chia (actually a seed!) and quinoa,...

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