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Are English Muffins Vegan? An Extensive Guide For [UK] 2023

Are English muffins vegan? Discover the nutrient profile of English muffins and learn how to make a vegan-friendly version in 2023. ....

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Particle Size Distribution Analysis of Flour

This article discusses particle size distribution analysis of flour, its importance, and different methods used for PSD analysis. ....

Rutina Shutterstock , Taha Khan , Taha Khanmar , Particle Technology Labs , Particle Size Distribution , Coulter Counter , Size Analysis , Cereal Science , Article Size , Particle Size Distribution ,

Official global definition of what constitute 'a whole grain food' released

Official global definition of what constitute ‘a whole grain food’ released
A team of experts from academia, government agencies and industry from around the globe have collaborated to develop a single definition. Pic: GettyImages/marilyna
The International Working Group on Whole Grain Definition(s) has released the official definition for what constitutes ‘a whole grain food’ to streamline use across all stakeholders around the world.
These definitions are needed to ensure that all stakeholders – from academics to government agencies, the industry, as well as the consumer – are clear on what constitutes ‘a whole grain food’.
Definition of a whole grain food: ....

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Tanya Jeradechachai Joins MGP as a Vice President of Ingredient Solutions R&D

Press release content from Globe Newswire. The AP news staff was not involved in its creation.
Tanya Jeradechachai Joins MGP as a Vice President of Ingredient Solutions R&D
MGP Ingredients, Inc.December 17, 2020 GMT
ATCHISON, Kan., Dec. 17, 2020 (GLOBE NEWSWIRE) MGP Ingredients, Inc. (Nasdaq: MGPI) has hired Tanya Jeradechachai as a vice president of Ingredient Solutions R&D. Her experience in grain science and managing product development from concept to commercialization supports MGP’s role helping customers succeed with fast-paced new product development.
Jeradechachai joins MGP from Bay State Milling Co., where she was Manager of Research-Principal Scientist from 2014-2020 and led the commercialization of high-amylose wheat fiber and other variety specific ingredients. She also managed in-house research projects regarding the biochemistry, structure, and functionality of fiber, starch, and protein in food systems. Before her work with Bay State, Tanya was ....

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