Using resistant starch-enriched flour in place of regular flour may reduce cholesterol levels in people with metabolic syndrome, report researchers from South Dakota State University.
High-protein bread will be a functional niche of the future if manufacturers can play up the satiety angle and get the taste right, says a health and wellness expert.
Industry will meet with scientists next week in Vienna to start discussions on the future of pan-European whole grain labeling, but it’s likely to take more than one year to...
There are just two weeks to go until FoodNavigator’s live (and hopefully very lively) online debate on one of the hottest trends in food development: gluten-free.
Greece must recover aid given to cereal producers and agricultural cooperatives in 2008, the European Union’s General Court has ruled.
Manufacturers of baked goods are reaching a point where calls to cut salts, fats and sugars in products are becoming detrimental to the quality of their products, a bakery manager...
General Mills has filed a patent to lower the trans fatty acid and saturated fat content in dough shortenings using a blend of non-tropical oils and hard stock fat.
A protein that could help fight celiac disease gut symptoms may struggle to overcome strict EU rules on genetically modified organisms, says the research director of the institute behind the...
A 'butter-like' extract of natural compounds from rice bran oil shows promise for several food applications, including use as a replacement for butter, margarine and shortening in baked goods, say...
What is the future of food? Simple communication of complex advances will be crucial, as well as picking up the pace amid a global population boom to feed the world...
AarhusKarlshamn (AAK) will acquire Belgium bakery fats specialist CSM Benelux to drive strength in its bakery supplies business, its European president says.
The human protein elafin could be delivered into the gut using a probiotic bacterium to reduce the inflammatory reaction typical of celiac disease, researchers suggest.
2 Sisters Food Group has confirmed the closure of its Avana Bakeries site near Newport in Wales, threatening 650 jobs, denying claims it was close to securing substantial new orders.
The Middle East gluten-free market is nascent but brimming with potential thanks to a young and wealthy consumer base increasingly interested in health and wellness, market experts say.
There are large supplies of cereal and record trade levels set for 2014, but world wheat production will drop by 2%, according to the Food and Agriculture Organization (FAO).
Industrial bread manufacturers should stop over-packing bread because thinner plastic films do not impact shelf life standards, researchers say.
Systech Illinois, which makes gas analysis instruments, has partnered with Ultrapharm gluten-free bakery to monitor its modified atmosphere packs (MAP).
Baking with algorithmic software can help minimize mistakes as busy bakers work to broaden portfolios, according to developer PreciBake.
Flexible bakery lines and equipment must always consider sanitation because these issues have converged, says the head of the Bakery, Equipment, Manufacturers and Allieds (BEMA) Association.
The government at Westminster is being urged to press ahead with mandatory fortification of bread and flour with folic acid across the UK in a bid to reduce neural tube...
Scandinavian frozen free-from major Fria will ramp up its UK presence over 2014, focusing on major retailers in particular, its export manager says.
Continued unrest in the Ukraine – the breadbasket of Europe – could cause the country's wheat prices to rise and harm exports, warn analysts.
Grupo Bimbo has received US and Canadian clearance for its $C1.83bn Canada Bread acquisition.
Heat treatment of oats remains very traditional and should shift to continuous technologies for improved nutrition and reduced contamination, says a Campden BRI processing expert.
Investment bank Goldman Sachs and private equity firm Vestar Capital Partners have joined forces to buy Hearthside Food Solutions.