Cereal science association AACC International has put forward recommendations on how whole grain products should be characterized.
Use of certain sourdough cultures can improve volume and crumb firmness in partially baked whole wheat bread, finds new research.
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 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.
Waste bread does not need to go to landfill sites but can instead be broken down into useful enzymes, finds new research.
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.
The US bakery sector can now reduce salt levels by up to 50% with access to Nu-Tek technology, says Cain Foods Ingredients.
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 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 was part of the inspiration behind the development of whey protein bakery improvers, a senior manager at Arla Foods Ingredients says.
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.
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.
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 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.
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.
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.
An enzyme blend offers food use hope to bug-damaged wheat, which up until now has been discarded into the feed chain.
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).
Leading scientists have hailed sorghum as a highly nutritious and cost-effective gluten-free grain, but said industry use remains nascent.
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).