ORLANDO, FLA. — Texture deserves to stand side by side with flavor as a driver of consumer preferences. That was the case made by Jame P. Zallie, president and chief executive officer at Ingredion Inc ...

Only a small percentage of the population actually needs to avoid gluten, yet millions have jumped on the trend. Here’s what ...

Ingredion’s recently created $2.4 billion global texture and healthful solutions segment allows it and the manufacturers with ...

Grains are a staple in the kitchen, bringing flavor and nutrients, but which are the best grains to eat? We asked nutrition ...

Beef tallow’s quick trajectory into the beauty conversation reminds me a bit of snail mucin, another animal by-product that ...

Besides corn, there are several grains that are naturally gluten-free and safe for people with celiac disease or gluten sensitivity.

Texture formation remains largely unaffected during cold melting and short-duration annealing. However, extended annealing prompts irregular grain growth, altering crystal orientation. Sheets rolled ...

In foods made with these grains such as bread and pasta, gluten helps them hold their shape and lends a particular texture. Oats are another grain that may be of concern to people who avoid gluten.

Cook's Note: Short-grain rice—like bomba, arborio, or carnaroli—is key here; it maintains a bit of texture as it cooks and doesn’t break or turn to mush in the pan like jasmine might.