Many people think that rice is just – rice.  Or, rather, that there’s the quick cooking and slow cooking rice, the short and the long grain rice, and the white and brown kind.  Well, even though all this is correct, there’s also a world of difference among different types of rice when it comes to quality and nutritional value.  

A new trend of food companies moving away from PHO's (partially hydrogenated oils) seems to be setting.  With this shift, we will most likely see reformulations of products and their ingredients, very soon.