Sprouted grains are known for nutritional punch and bold taste, but the sprouting process can also improve overall baking quality, says Ardent Mills.
Farming infrastructure in the wheat sector is critically important for bakers but there are a number issues threatening it, says the president and CEO of the American Bakers Association.
Defatting oats creates more concentrated levels of dietary fiber, particularly beta-glucan, research suggests.
EFSA (European Food Safety Authority) has delivered positive opinions for two non-digestible carbohydrate ingredients based on their ability to improve blood glucose response.
Knowledge on gluten-free product development must improve because the bar on quality is higher than ever, says a technical specialist at Ingredion.
The UN’s Food and Agriculture Organisation (FAO) has launched an appeal for $30m (€23,72m) to support food supply resilience and recovery in the three African countries most affected by the Ebola outbreak, where long-term impacts on food security are a major concern.
Frito-Lay Japan has developed an array of limited edition snacks for October, from avocado and cheese tortilla chips to burdock and soy flavored extruded snacks.
Bakery and snack makers looking to mitigate acrylamide have many options, but they’ll have to navigate through a heavily patented world of ideas, says a fellow at Kellogg Company.
EFSA has agreed ‘high-fiber sourdough rye bread’ may significantly reduce post-prandial glycaemic and insulin response compared to glucose, but refused a health claim from Fazer in Finland because all foods would have the same effect in comparison to the sugar.
The EU cereal harvest will hit record levels this year, driving higher than average exports, says the European Commission (EC).
Human beings may be fallible, but they are still a crucial tool in the process of sensory analysis, according to DuPont Nutrition & Health.
New research led by Du Pont Industrial Biosciences concludes that enzyme technology currently used with maize and wheat could be applied far more widely to cassava root starch to produce sweeteners such as glucose, fructose and maltose.
The by-product from non-genetically modified, food grade cottonseed packs high levels of protein into extruded snacks, says a professor from New Mexico State University.
Diamond Foods will pool snack NPD efforts under one roof with its first dedicated innovation center.
Bakery companies must have global strategies but act locally to solve consumer problems such as carb concerns and free from needs, says the innovation head of General Mills’ global bakery platform.
Four Asian markets have now approved Ganeden Biotech’s GanedenBC30 for use as an ingredient in food and beverage fortification.
Leavening agent sodium acid pyrophosphate (SAPP) doesn’t belong in products making ‘all-natural’ claims, even if they are USDA certified organic, the FDA has told a Massachusetts-based baker.
The cereal and grain science community must think ahead in order to remain relevant and overcome challenges amid huge change, says the president of AACC International.
Greater vitamin D fortification of foods and supplementation can help tackle vitamin D deficiencies that remain prevalent across Europe – with Finland a good example of the success of such measures, a review has found.
Origin labeling for single ingredients would be a logistical nightmare for snack makers serving no value to consumers, says the European Snacks Association (ESA).
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