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Whole Grains Disguised

BY: Kelly Hensel
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With consumers demanding healthier food that tastes delicious, the food industry has to incorporate healthy ingredients into more and more foods. In the last few years, whole grains have seen their way into everything as expected as breads to the unexpected cakes and sweet treats. Here are some new innovations in whole grains being shown at the 2011 Food Expo:

  • Briess Malt & Ingredients Co. (booth 7349) is introducing a new line of natural cocoa replacers, CocoaPlus, which is based on whole-grain specialty flours that mimic the color, functionality, and flavor of cocoa powder. CocoaPlus ingredients, made from North American-grown barley and wheat, can be used to replace natural, black, and some specialty cocoa powders.
  • J.R. Short (booth 7052) will showcase new low-expansion tortilla pellets, which provide the texture consumers expect from traditional, higher-fat-content tortilla chips but in a whole new look. The flavor innovation and healthy appeal are boosted by incorporating vegetables such as black bean, red corn, or sweet potatoes in the formulation.
  • 21st Century Grain Processing (booth 6423) will highlight its grain-based ingredient solutions. Special capabilities are available to custom design texture, flavor, bursts, and fortification to build desired nutritional profile.

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