Speciality Flours & Mixes: Looking to the future with ancient grains
Consumer demand for functional food is helping to drive sales of speciality breads – as is continued interest in authenticity and natural products. These are both trends that pulses and ancient grains are well placed to tap
Access to this article is restricted.
You need to have a valid subscription to access this content. If you already have a subscription please log in.
My Account
Most read
Social
Want to get a job? Take up baking
Pecan Deluxe launches red velvet cake pieces
Cake that dispenses wine created in Nottingham
|
