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Trends > 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. 

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.

Processing with ancient grains? Consider fermentation

The quality of baked goods made with ancient grains and pseudo-cereals can be improved with better fermentation technologies, say researchers.

No, wheat does not make people fat and sick: Scientists

The idea that wheat causes obesity or sickness has been rubbished by scientists conducting a review.

‘Formulation friendly’ quinoa powder aims beyond supplement market

A supplier of drum dried organic ancient grain powders has launched a standalone quinoa powder with applications ranging from supplements to RTD and RTM beverages, baked products and even soups....

Pre-soaked ancient grain mix hits on health and saves time, says Corbion Caravan

Bakers can save production time and win health-conscious consumers with pre-soaked ancient grains, according to creator Corbion Caravan.

‘Buzzworthy’ superfood ingredients invigorate US hot cereal market

Ingredients like chia and quinoa have scored manufacturers points in the thriving hot cereal segment, a Mintel analyst says.

Should the definition of ‘whole grains’ be expanded to include whole seeds, beans and legumes?

As the FDA prepares to conduct consumer research into whole grain labeling statements before it issues finalized guidance for industry, the debate over precisely what should constitute a ‘whole grain’,...

Dessert mixes: How to target a generation who can't bake

Use of functional ingredients and co-branding is needed if dessert mixes are to serve a “lost generation” who want to bake but can’t, says an analyst.

Special Edition: Ancient Grains

Sorghum has bright future with formulation flexibility, drought tolerance

Sorghum is an ancient grain whose natural genetic diversity leaves it well positioned to meet the challenges of the 21st Century, experts say.

Special Edition: Super grains! From chia to quinoa

Chia boom: With 239% growth, chia category set to hit $1 bn by 2020

Driven by demands from the cereals, snacks and beverage categories, and growing at a whopping 239%, is there anything to stop the rise of chia?

Special edition: Super grains!

Barley ‘always a bridesmaid, never a bride’: getting this super grain into the spotlight

Long the victim of an outdated image problem—canned beef and barley soup anyone?—barley has the nutritional profile, cost and versatility that should catapult into the realm of super grains like...

Special Edition: Super grains!

10 ancient grains to watch: from kamut to quinoa

Wheat may be a staple in many diets worldwide, but there’s a whole host of super grains—some well-known and others still under the radar—each with their own unique set of...

SPECIAL EDITION: MINIMIZING COSTS THROUGH INGREDIENTS

Pick your bread side: Cheap and cheerful or health value?

Price is a top priority for bread consumers, but long-term growth opportunities for the struggling bread sector may well lie outside of these 'cheap and cheerful' ingredient walls, says an...

IBIE 2013: EDUCATIONAL SESSIONS

ADM R&D head: Bakers should start from scratch when formulating with whole grains

Incorporating whole grains into bakery formulations dramatically impacts functionality and so it is easier if bakers start from scratch, says the director of R&D at Archer Daniels Midland.

News in brief

US firm sells ‘India Pale Ale’ snack bars with spent beer grains

California startup ReGrained is using barley grains leftover from brewing to make sustainable granola-based cereal bars – such as Honey Almond IPA – high in dietary fiber and protein.

IBIE teaser: You’re never too old, or big, to learn…

IBIE 2013 has a fantastic educational program lined up from tips for gluten-free and whole grain use, to insight on food safety regulations and labeling laws. BakeryandSnacks takes a look...

New-generation snacks boom: Think pulses, beans, rice and seaweed…

The traditional snacks category has veered off course with pulses, beans and veg being favored over potato and corn. But what does this mean for old favorites? 

Ancient grains can improve extruded snacks: Study

Gluten-free grains amaranth, quinoa and kañiwa can be used to develop novel corn-based extruded snacks with improved expansion and softness, finds new research.

How sustainable is quinoa?

Interest in quinoa has surged among consumers in Europe and the United States – but the rapid increase in its popularity has also given rise to concerns about sustainable production.

Ancient grains: Health versus history

The heritage and authenticity behind ancient grains is a key selling point that bakers should work hard to communicate, says Datamonitor.

CHEWING OVER IDEAS WITH PURATOS

‘It’s quite a challenge to satisfy consumers’: Puratos R&D head

Consumers want the best of everything and the challenge for bakery manufacturers is to address complicated paradoxes, says the head of research and development (R&D) at Puratos.

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