Donald Pszczola

Donald E. Pszczola

Field of change is probably an apt description for the effect that whole grains are having on food formulating these days. Whether in the creation of new products or in the reformulation of existing ones, whole-grain ingredients are finding use in a variety of traditional and nontraditional ways.Whole grains are finding a variety of traditional (and not so traditional) uses. Their incorporation in these products can help increase consumption of whole grains without compromising taste, texture, or appearance.

Whole grains or foods made from them contain all the essential parts and naturally occurring nutrients of the entire grain seed, as defined by the Whole Grain Council. Moreover, if the grain has been pro…

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About the Author

Food Technology magazine Senior Editor and key member of the Food Technology editorial staff for 26 years.
Donald Pszczola