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.
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.
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 Holding have formed a joint venture to develop and market sorghum.
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 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 is extending its Quaker line-up with four new products featuring ‘supergrains’ such as quinoa or amaranth.
Scientists in Queensland have been undertaking research into ancient wheats in a bid to ensure the crop’s future.
Bakery industry supplier Corbion Caravan has reformulated its pre-soaked grain lines to make them preservative free.
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...
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...
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.
Kellogg Canada has been inspired by consumer demand for natural products with recognizable, ingredients in its latest innovations.
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’s is launching Ancient Legends – a range of breakfast cereals using ancient grains such as spelt and rye – in the UK next year.
New flavors and formats are among the key opportunities for growing the baked goods market, according to a leading analyst.
Wisconsin-based Angelic Bakehouse will make its popular Sprouted Seven-Grain bread available in Costco locations across the US Midwest after years of availability in small shops.
The CEO of Puratos says an age-old ingredient of bread is key to future industry success.
Customization is the key to giving consumers what they want to see from the bakery industry, according to one industry consultant.
The spate of companies seeking to enter Europe’s lively chia seed market shows no signs of slowing with an EU novel foods application from a Dutch firm joining the fray....
Global gluten free bread market leader Schär has reformulated its line of breads to include ancient grains and has relaunched across the US.
Ancient grains continue to gain traction in the US food retail and foodservice market, with quinoa leading the pack. However, lesser-known grains such as teff, amaranth and freekeh are starting...
Flaxseed intake during lactation should be limited as it may change maternal adrenal function, research in rats has suggested.
Kashi's muesli to soak overnight and sweet potato cereal hit on important consumer trends and could take off, says one innovation expert.
Bolivia and the US have been given the go ahead to work on an international standard for quinoa by the Codex Alimentarius Commission (CAC).
EU quality labelling schemes showing product origin do not always connect with shoppers, says research.