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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. 

Sugar-free quinoa breakfast cereal finds success as creative consumers blur categories

A breakfast cereal made from French popped quinoa with a one-word ingredient list (quinoa - and that's it) is finding success as consumers use it for croutons and salad toppings thanks...

Has Europe experienced a diet revolution? Mintel thinks so

The free-from market has grown considerably in the last few years and data is not showing a slow in interest, according to Mintel.

Spanish scientists roll out low gluten wheat alternative onto new markets

Tritordeum is a trademarked commercial brand developed from durum wheat (Triticum durum) and a wild barley (Hordeum chilense) that is being introduced into the UK and other countries around the...

Hemp for human food consumption finally gets the green light in Australia and New Zealand

Hemp foods are finally set to hit Australian plates after regulators approved legislation legalising low-THC hemp for human consumption as a food.

CSM Bakery Solution’s ancient grains bread mix given new life to boost UK craft bakers’ profits

CSM Bakery Solutions has revitalized its Pantique Ancient Cereals bread mix a with a new name – Pantique Ancient Grains Ultimate bread mix – and a bolder baked appearance.

General Mills’ earnings take a plunge amid price war

The Cheerios maker reported its seventh straight decline in quarterly sales, with a 5% decline in sales for Q3, due to gaps in pricing and increased promotional activity.

M&A

Tea Squares faces possible acquisition after securing Whole Foods shelf space

Natural snack startup, Tea Squares said it could be the next acquisition target by a major US CPG company, after the company recently secured listing at a Whole Foods store...

Ardent Mills’ commitment to boost growth and stability of North American grown quinoa

The US flour miller has announced its support of the growing network of North American quinoa farmers with the roll-out of its new Great Plains Quinoa line.

General Mills’ Cascadian Farm invests in eco-friendly grain Kernza

General Mills plans to use a sweet, nutty-tasting grain that it claims is more environmentally friendly than conventional wheat in its  Cascadian Farm organic brand.

Sorghum's superfood credentials could see it become ingrained in our diet: Mintel

Sorghum is little known in the west but has all the makings of a superfood from the nutrient profile to its heritage tradition – can it join the ranks of...

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.

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