What characterizes a whole grain product?

Cereal science association AACC International has put forward recommendations on how whole grain products should be characterized.

Sourdough improves quality of par-baked frozen breads, study

Use of certain sourdough cultures can improve volume and crumb firmness in partially baked whole wheat bread, finds new research.

UK may have to stick to wheat imports, says commodities analyst

The UK was hit by an extreme wheat crisis last year forcing industry into import mode and forecasts suggest this trend may stay, says a commodity analyst.

British Bakels $3.8m UK investment spells NPD

British Bakels will launch a range of new products after a £2.5m ($3.8m) investment in a two-phase expansion plan at a UK manufacturing site, its MD says.

Slashing food waste: Turning bread into useful enzymes

Waste bread does not need to go to landfill sites but can instead be broken down into useful enzymes, finds new research.

CHEWING OVER IDEAS WITH PURATOS

‘It’s quite a challenge to satisfy consumers’: Puratos R&D head

Consumers want the best of everything and the challenge for bakery manufacturers is to address complicated paradoxes, says the head of research and development (R&D) at Puratos.

Cain Foods partners with Nu-Tek to slash sodium in bakery

The US bakery sector can now reduce salt levels by up to 50% with access to Nu-Tek technology, says Cain Foods Ingredients.

Milk allergen risk prompts ConAgra RTE popcorn recall

ConAgra Foods has issued a precautionary recall on two varieties of Orville Redenbacher’s ready-to-eat popcorn due to the risk of undeclared milk allergens.

ADM edges closer to A$3.4bn GrainCorp takeover

ADM will put forward a third, higher bid of A$3.4bn ($3.5bn) for Australian bulk grains specialist GrainCorp after a full financial review of the company.

China 'sparked idea' behind whey protein bakery improvers: Arla Foods Ingredients

China was part of the inspiration behind the development of whey protein bakery improvers, a senior manager at Arla Foods Ingredients says.

Gluten-free app could drive nutrition innovation, says research fellow

A gluten-free scanning app in Australia could prompt industry to improve nutritional content and label on-pack, says a research fellow from the George Institute for Global Health.

Pea protein + soluble fiber may slash cholesterol levels: Animal data

Combining pea protein with oat fiber or apple pectin may help reduce cholesterol, with the effects being additive, suggests new results from the University of Milan in Italy.

Sugar-reduced cookies: Inulin shows potential, erythritol maybe not, says study

Formulators seeking reduced-sugar cookies that are also acceptable to consumers may consider inulin to replace some of the sucrose, but erythritol isn’t a valid option, suggests new research from Spain.

Millet promise stopped short by processing shortfalls, review

Millet is nutritionally superior to wheat and other gluten-free grains, yet a lack in novel processing technologies at a commercial level is holding industry use back, a new review finds.

SPECIAL EDITION: RIDING THE HEALTH CLAIMS WAVE

Room to grow: Bakery sector fiber health claims

The bakery industry may prefer nutrition content to genuine health claims - a state-of-affairs that reflects the relative few claim-backed nutrients available to breads, cereals, bars and other baked products – but options do exist.

SPECIAL EDITION: RIDING THE HEALTH CLAIMS WAVE

Omega-3 bread: Health claims, sources and dosage

BakeryandSnacks.com gives a snapshot of the omega-3 bread market and unearths the best source of omega-3, the claims bakers can make on products and how much you need to have a positive effect on health.

Enzyme gives food lifeline to bug-damaged wheat, says Mühlenchemie

An enzyme blend offers food use hope to bug-damaged wheat, which up until now has been discarded into the feed chain.

High fructan barley holds wholegrain promise, says CSIRO

A barley variety high in fructans and positively linked to improved gut health holds promise for wholegrain foods, according to the Commonwealth Scientific and Industrial Research Organization (CSIRO).

Sorghum: The next big gluten-free grain?

Leading scientists have hailed sorghum as a highly nutritious and cost-effective gluten-free grain, but said industry use remains nascent.

COMMODITY REPORTS: USDA

Lower domestic wheat use spells higher global supply: USDA

A drop in domestic wheat use has left higher global supplies – up 2.9 million for 2012/13, according to the US Department of Agriculture (USDA).