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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. 

Top 5 flavors forecast to shine for bakers and snack makers in 2017

BakeryAndSnacks has analyzed the ingredients company McCormick’s Flavour Forecast for 2017 and extracted some highlights that could assist baked goods and snack producers in new product development.

dispatches from HiE 2016

Teff: The next ‘ancient grain’ to make nutrition ripples?

The success of chia and quinoa has opened the door for other less-known ancient grains, but one South African company exporting teff is wary of a boom and bust effect.

The key food and beverage trends for 2017

Expect a year of extremes, reported Mintel in its latest assessment that reveals predictions for the global food and drink market in 2017.

Scouting out Europe's latest free-from innovation at SIAL

What are the latest free-from trends sweeping Europe? How is the mature gluten-free market staying innovative? And how much on-pack prominence should you give to free-from claims? FoodNavigator hit the...

IBIE 2016

Firebird Artisan Mills set to expand gluten-free ancient grain business

Earlier data from Datamonitor showed that chia and quinoa led the field in US gluten-free product launches that contain ancient grains. It indicated that new US food launches containing ancient...

Black amaranth muesli from Bolivia to showcase FAO's 'mountain food' logo

The UN's Food and Agricultural Organisation (FAO) and Slow Food have created a logo for mountain foods to ensure producers receive a fair compensation, help consumers make informed choices and protect endangered...

Eating bread made with ancient grains could benefit heart health, study shows

Eating bread with ancient grains can significantly reduce total cholesterol and blood glucose levels, according to a recent randomized, double-blinded crossover trial.

Video: Puratos opens innovation center to help customers tap key bakery trends

International bakery ingredients firm Puratos has unveiled a new innovations center in the UK.

Purely Elizabeth secures listing at Publix after seeing 100% growth

Gluten-free granola brand, Purely Elizabeth, is now available at Publix with two of its first baked probiotic granola varieties: chocolate sea salt and maple walnut.

Australia

Diabetics should be wary of paleo diet ‘hype’

The Australian Diabetes Society president has said people with type 2 diabetes should be wary of social media hype about the benefits of going on the paleo diet, arguing there...

Researchers unlock secrets of making high-quality breads with teff

Bakers need to carefully select ingredients - and adjust bread-making processes – if they aim to produce high-quality breads with wheat and teff flour, say researchers.

Summer Fancy Food Show

Manufacturers use quinoa for added nutrition, texture, color and function

Manufacturers have long-embraced quinoa for its many nutritional benefits, but at the Summer Fancy Food Show in New York City in late June it became apparent that increasingly they also...

Monsanto and Remington in joint venture to develop sorghum seeds

Monsanto and Remington Holding have formed a joint venture to develop and market sorghum.

Whole grains consumption increases thanks to plant-forward diet, focus on new flavors

Once shunned for their distinct taste and texture, whole grains are gaining acceptance among more Americans for these same attributes thanks in part to innovative restaurateurs and chefs who are using...

Kellogg taps protein and ancient grains trends with breakfast and snacks NPD

Kellogg has unveiled a raft of new breakfast and snacking products as it looks to tap key consumer trends including demand for protein and ancient grains.

PepsiCo adds ancient grains quinoa and amaranth to Quaker line-up

PepsiCo is extending its Quaker line-up with four new products featuring ‘supergrains’ such as quinoa or amaranth.

This week Down Under

Ancient genes analysed to protect modern wheat

Scientists in Queensland have been undertaking research into ancient wheats in a bid to ensure the crop’s future.

Corbion Caravan unveils preservative-free pre-soaked ancient grains

Bakery industry supplier Corbion Caravan has reformulated its pre-soaked grain lines to make them preservative free.

EXPO WEST 2016

Expo West snack trends: half-popped corn, carb-free wraps and a lot of hemp

Branding and innovation expert Claire Nuttall – who has worked with many global food and drink businesses – reveals her pick of snacking trends from the Natural Products Expo West...

Celeb chefs and free-from trend driving surge of interest in buckwheat

UK supermarket chain Waitrose has reported a boom in sales of buckwheat – while the number of global baking ingredient launches using buckwheat flour has more than doubled in the...

All forms of omega-3s support health in different ways, flax advocate says

Omega-3s may have been created unequal, but all varieties, plant-based, marine and algal sources, have a potential role in supporting health, a consultant says.

Gallery: Kellogg Canada winter NPD brings new Special K and Pringles lines

Kellogg Canada has been inspired by consumer demand for natural products with recognizable, ingredients in its latest innovations.

Feature

The year that was: 10 of our most-read bakery and snacks stories of 2015

Below are 10 of the stories that most captured the attention and imagination of BakeryandSnacks readers over the past 12 months. In many ways, the list is a microcosm of...

Kellogg takes ancient grains into UK mainstream with Legends launch

Kellogg’s is launching Ancient Legends – a range of breakfast cereals using ancient grains such as spelt and rye – in the UK next year.

Dispatches from FIE in Paris

'Put the fun back into bakery' with seasonal offerings and on-the-go formats, says Mintel

New flavors and formats are among the key opportunities for growing the baked goods market, according to a leading analyst.

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