ancient grains

Ancient grains tap into at-home breakfast trends

May 13, 2021

More consumers are eating breakfast at home as COVID-19 has more and more people working at home. Companies looking to differentiate their breakfast products may explore ancient grains for innovative ideas. Sorghum, millet, amaranth and teff are some of the ancient grains appearing in ready-to-eat cereal. Buckwheat offers texture and gluten-free aspects to pancakes and…

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Clean-label snack and bakery formulation insights

March 3, 2021

We have been chasing the “clean-label” ideal for so long that you’d think we’d have caught it by now. But then 2020 arrived, the world caught COVID-19, and the industry’s been playing catch-up ever since, trying to make sense of the year gone by and what it means for snack and bakery formulations going forward.…

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2021 Food + Beverage Trends

January 21, 2021

HFI is looking ahead in 2021, highlighting the trends that we anticipate continued growth throughout this year. Take a closer look to see how we’re meeting demand for trending ingredients from immunity support to new innovations in plant-based proteins. Click to download our infographic.

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Grow with us! Harvest Series: Episode 4

December 22, 2020

Colin, our procurement manager, shares the soybean harvest update for episode 4 of our harvest series.

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Fine-tuning ancient grains for beverages, bowls

November 18, 2020

“The most important consideration for beverages is whether or not the beverage is going through a kill step of some type,” Ms. Huffman said. “If not, it is essential to partner with a supplier who can provide ingredients that have been treated for pathogens to prevent the risk of consumption of raw grains. A good…

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