Fresh-Baked Trends in Alternative Flours

Coffee Flour

By Jill Failla Spurred by changing consumer lifestyles, including gluten-free, Paleo, Ketogenic, low-FODMAP, and raw diets, as well as a variety of allergy-friendly and free-from practices, the shelf-stable flour segment is transforming. Historically filled with a variety of wheat products, this space now extends to ancient grains, gluten-free grains, and many flours that aren’t made … Read moreFresh-Baked Trends in Alternative Flours

Seven Favorite Finds from the Food and Nutrition Conference and Exposition (FNCE)

Rachel Pauls Happy Bars

By Jamie Phillips, MS, RDN Each year the Academy of Nutrition and Dietetics hosts the Food and Nutrition Conference and Exposition. This year marked the Academy’s 100th birthday, so the celebration in our home town of Chicago was extra special. I was thrilled to be there with a record-breaking 13,000 Registered Dietitian Nutritionist (RDN) peers … Read moreSeven Favorite Finds from the Food and Nutrition Conference and Exposition (FNCE)