SUBSCRIBE

Breaking News on Industrial Baking & Snacks

Trends > Ancient Grains

Ancient Grains

Ancient Grains

In light of surging health trends and allergen demands many manufacturers are swiftly shifting from traditional to ancient grains as an ingredient in baked goods. Amaranth, quinoa, spelt and teff among others are increasingly featuring in products and the body of science behind them is growing too. 

Glanbia Nutritionals: US bakery lab will fast-track NPD

Glanbia Nutritionals says its US bakery lab will enable manufacturers to shorten new product development times, particularly in the area of ancient grains. 

Kellogg NPD flurry: Gluten-free, protein and sprouted grains

Kellogg will liven up its US cereal portfolio with seven new products set for launch at the end of this year.

Oldways Whole Grains: Breaking Barriers Conference

Pseudoscience, taste & cost hinder sales of whole grain products

Consumers’ perception of whole grains have come a long way, but with most Americans consuming only 15% of the recommended daily intake of them, whole grains still have several barriers...

The gluten-free diet “fad” may be unsustainable

The increasing number of U.S. adults reducing or eliminating gluten from their diet who are not diagnosed with celiac disease likely is an unsustainable fad, clinical researchers argued at the...

Guest article

Boring bread? Ditch bland ads and bite into the revolution

Bread and milk have always been natural indicators for what is happening inside the average household. Both are reliable dietary staples and both have the ability to inspire passion and...

General Mills develops ancient grains Cheerios

General Mills will launch ancient grains Cheerios to take the fast-growing trend into mainstream cereal, its marketing manager for cereal innovation says.

Kashi: Not enough people know about Kamut Khorasan wheat

Kashi says inclusion of Kamut Khorasan wheat in its organic granola should drive awareness of the nutrition-dense, lesser known grain.

Dispatches: AACCI Annual Meeting 2014

AACCI president: Cereal scientists need to think 5-10 years ahead

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.

Ancient Harvest CEO: ‘Entry into the hot cereal category was an obvious choice’

Ancient Harvest’s hot cereal range plays to a consumer focus on protein, gluten-free and nutrition at breakfast, says the firm's CEO.

Functional flours will ride on the gluten-free wave, says food consultant

The gluten-free boom has sparked incentive to innovate in functional flours, says the president of food consultancy firm Best Vantage.

Additives and carb backlash stumps bread innovation, says Mintel

Packaged bread innovation has been complicated by a consumer backlash on additives and carbohydrates, but manufacturers can still generate interest with healthy, artisan ingredients, says Mintel.

Andean Grain gears up for chia cheer after EU approval

Andean Grain Products has received a positive draft novel food opinion from the UK’s Food Standards Agency (FSA) for its chia seeds – deeming them sufficiently ‘equivalent’ to those already...

Chia seed, tartary buckwheat gluten-free bread ticks nutritional boxes: Research

Gluten-free bread made with omega-3 and flavonoid-rich chia seed and tartary buckwheat flour has 12 times greater alpha-linolenic acid (ALA) content and 75% greater total antioxidant capacity than wheat bread,...

NUWI Quinoa Snacks: We are a snack in a bottle – it’s the future

Liquid snacking is a healthy, convenient alternative to snack bars – a segment many consumers are bored of, according to the co-founder of NUWI Quinoa Snacks; a drinkable snack.

News in brief

Glanbia Nutritionals pushes textured ancient grains in Europe

Glanbia Nutritionals has introduced its full line of ancient grains into Europe, targeting the bakery, snack and cereal sectors.

Meet the 20-something entrepreneur behind quinoa-fueled snacking startup eatKeenwa: ‘You’ve got to be tenacious'

“My background is in sales, so I’m used to dealing with disappointment,” observes the founder of quinoa-based snacking brand eatKeenwa. But for every door that’s been shut in Blake Niemann’s...

ASA: Chia and flax ad should be ‘super-seeded’

The UK’s Advertising Standards Agency (ASA) has upheld four complaints about the implied health claims of Bioglan ‘superfood’ chia and flax seeds.

The future of snacks? Popped, ancient grains and the rise of craft brands

Craft snack brands will lead innovation because of their fresh take on an old market, and balancing health and indulgence will be top of the agenda, says Innova Market Insights.

Special edition: Closing the fiber gap

Cereal gets to the heart of fiber deficiency, but is fortification the way to go?

High cereal fiber intake after a heart attack may improve long-term survival rates, research suggests, but these benefits could be achieved with a balanced, healthy diet, rather than through fortified...

Vive la revolution! Eurogerm renews ‘historical’ bread

Eurogerm is offering a French bread history lesson with the revival of a pre-revolution bread recipe, Pain Égalité.  

Indian start-up targets global snacks with high protein, price stable quinoa

Snack makers should consider sourcing quinoa from India where the exotica strain is sweeter, higher in protein and sells at a stable, lower price, says the managing director of Ashtral...

Europain 2014

Philibert Savours CEO: Organic cuts my world in two

Philibert Savours CEO said a new organic variety in the firm’s Campasine bread mix line may offer value-added possibilities and be closer to his own ethos, but the firm must provide something...

Kellogg muesli launch taps into ‘superfood’ trend

Kellogg Australia’s new Fibrelicious muesli expands the brand beyond its traditional flake format and taps into the ‘superfood’ seed trend, according to a Datamonitor analyst.

Bakels bakery center opens to aid new product growth

Bakery ingredients business, Bakels, has opened a new center for product development, offering a ‘bridge’ between bakers, confectioners and retail channels to shorten the development cycle.

Carob flours: The novel antioxidant option for cereal?

Mediterranean carob seed flours hold potential as a novel, antioxidant ingredient for cereal products, according to scientists.

Key Industry Events

 

Access all events listing

Our events, Events from partners...

Live Supplier Webinars

Using Barley to Formulate Healthy Food Products
Alberta Barley Commission

On demand Supplier Webinars

Raising the Bar: Ingredients, Claims and Increasing Consumer Appeal
Almond Board of California
All supplier webinars