Nick Weigel brings 25 years of milling and baking industry experience to the company.

A lack of collaboration across production chain threatens masa quality.

Research shows consumption does not lead to negative health outcomes.

KSU Department of Grain Science and Industry expanding its student recruiting efforts.

The new ingredient can function as a substitute for modified starches.

Twelve-week study looked at whole-grain rich diet in mice and humans.

The purchase of Holgran boosts the company’s current growth strategies.

Baking laboratory will aid research addressing local milling conditions.