CHICAGO — Everything old is new again. This maxim is a measurable consumer trend as food choices return to the basics in the baked goods market. And old is not just new. Ancient has been given a new ...

An almost-century old family farm sits on the outskirts of Phoenix where asphalt and suburbs yield to dirt roads and fields. Forty miles northwest, in the center of America's sixth largest city, a ...

KANSAS CITY — A survey released this year revealed how consumers are confused about whether food items, including bread, affect their digestion positively or negatively. Adding and promoting fiber in ...

All-purpose flour has long been a staple in baking, but ancient grains are making a modern comeback in commercial and home kitchens. The ancient grains market is expected to grow by $50 million by ...

Ancient grains — they’re the greatest thing since sliced bread. Some chefs say that sourdough, the carbohydrate star of the COVID lockdown for people who baked bread at home, is no longer in. Also on ...

If you’ve recently seen the name “Barton Springs Mill” pop up on restaurant menus across Austin, you’re not alone. For two months, the newly opened mill near Dripping Springs has been selling flour to ...

Can we as a society eat our way to health by consuming fewer high-yield, mass-produced foods such as modern wheat? That’s the position taken by Bob Quinn, Ph.D., an organic farmer and founder of Kamut ...

Forget bold stripes and mule flats — could the next big fad be super-old wheat? Consumer interest in healthy grains could sow the seeds for some long-forgotten bread wheats to make a comeback, ...

WASHINGTON — It doesn’t take much to make a basic loaf of bread: some all-purpose flour, yeast, warm water and a little bit of salt. But basic isn’t on the menu at D.C.’s newest bakery, Seylou, where ...