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National Honey Board. (Supplier Briefs). (health aspects of buckwheat honey).

• Source: Stagnito's New Products Magazine. 2002, Vol. 2, Issue 7, pages. 1

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Opciones nutricionales sin gluten.

Subjects: GLUTEN-free foods; GLUTEN allergenicity; CELIAC disease

• Source: Industria Alimenticia. jul2013, Vol. 24 Issue 7, p30-33. 3p. 1 Color Photograph.

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Get functional. (Briefly).

• Source: Dairy Foods. 2002, Vol. 103, Issue 6, pages. 1

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From Store Shelf to Pantry Shelf: Whole Foods Market forecasts top 10 food trends for 2024.

Subjects: *MARKETING forecasting; *PANTRIESWHOLE Foods Market Inc. 093735686 WHOLE Foods Market Inc. WHOLE Foods Market Inc. 093735686 093735686 WHOLE Foods Market Inc. 093735686 WFMI

• Source: Prepared Foods. Dec2023, Vol. 192 Issue 12, p28-29. 2p.

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Soba Restaurant at Togakushi Shrine Nagano, Japan.

• Authors : Pearson, Clifford A.

Subjects: RESTAURANT design & construction; ARCHITECTURAL design; SOBA (Noodles)TOKYO (Japan); JAPAN

• Source: Architectural Record. Jul2004, Vol. 192 Issue 7, p148-150. 3p. 3 Color Photographs, 1 Diagram.

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What's Old--Is New Again: Ancient grains are popular in cereals, bakery foods, ready meals and snacks.

• Authors : Williams, Lu Ann

Subjects: ALTERNATIVE grains; FOOD substitutes; NEW product developmentUNITED States

• Source: Prepared Foods. Nov2017, Vol. 186 Issue 11, p19-25. 5p.

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GROWTH IN GRAINS: Grains are of increasing interest to producers looking for nutritious and sustainable ingredients.

• Authors : Friedberg, Joyce

Subjects: SNACK foods

• Source: Snack Food & Wholesale Bakery; Dec2023, Vol. 112 Issue 12, p21-24, 4p

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Grain Training.

• Authors : Marciani, Daniel¹

Subjects: *WHOLE grain foods; *BREAD dough craft; *GRAIN varieties

• Source: Prepared Foods. May2016, Vol. 185 Issue 5, p57-58. 2p.

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Noodle Mania.

• Authors : Feder, David

Subjects: PASTA products; PASTA; ITALIAN cooking

• Source: Prepared Foods. May2015, Vol. 184 Issue 5, p56-68. 10p.

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Will Established Food Manufacturers PIVOT SUCCESSFULLY TO ALTERNATIVE PROTEIN: Product diversification in the alternative protein segment keeps growing, so are established food manufacturers moving quickly to respond to consumers' demand for healthier and quirkier products?

• Authors : GERKE, GRANT

• Source: Food Engineering. Nov2023, Vol. 95 Issue 11, p31-33. 3p.

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