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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. 

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.

Angelic Bakehouse brings healthy bread to Costco

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.

Puratos CEO: The future of bakery in sourdough and innovation investment

The CEO of Puratos says an age-old ingredient of bread is key to future industry success.

DISPATCHES FROM PURATOS' TASTE TOMORROW EVENT IN CHICAGO

Customization essential to innovation in bakery

Customization is the key to giving consumers what they want to see from the bakery industry, according to one industry consultant.

Dutch firm enters bulging chia seed scene

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....

Gluten-free bread firm Schär revamps with ancient grains

Global gluten free bread market leader Schär has reformulated its line of breads to include ancient grains and has relaunched across the US.

Which ancient grains are gaining the most traction in the US food & beverage market?

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...

Lactating women should restrict flaxseed intake: Researchers

Flaxseed intake during lactation should be limited as it may change maternal adrenal function, research in rats has suggested. 

Kashi develops 'overnight oats' cup and sweet potato cereal

Kashi's muesli to soak overnight and sweet potato cereal hit on important consumer trends and could take off, says one innovation expert.

dispatches from codex alimentarius, geneva

Codex backs work on international standard for quinoa

Bolivia and the US have been given the go ahead to work on an international standard for quinoa by the Codex Alimentarius Commission (CAC).

What do protected origin labels mean to consumers?

EU quality labelling schemes showing product origin do not always connect with shoppers, says research.

Whole grains 101: Highlights from the 2015 Whole Grain Summit

The 2010 Dietary Guidelines for Americans say half of our grains should be whole. So how are we doing? FoodNavigator-USA headed to Portland, Oregon, for the 2015 Whole Grain Summit...

'Sprouted grains have long term potential to be very big...' Ardent Mills

Sprouted grains: The next big opportunity for the grain chain?

Sprouted whole grains could give the grain industry a real opportunity to claw back the initiative in the debate sparked by books like Grain Brain and Wheat Belly by tapping into demand for more...

Grains research ‘imperative’ for bakers, says Grain Foods Foundation

Nutritional research on grains is imperative because it will help overturn misperceptions among consumers, says the executive director of the Grain Foods Foundation (GFF).

Reinventing US breakfast: Nutritional & cereal bars an ‘efficient platform’ for food engineers

US breakfast habits are changing, with Americans moving from breakfast cereals towards nutritional and cereal bars offering food engineers an ‘efficient platform’, says Packaged Facts.

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