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Trends > Ancient Grains

Researchers find that buckwheat flour could be fat replacer in cakes

Steam jet-cooked buckwheat flour can be used to partially replace shortening in baked goods including cakes, with no detrimental impact on texture or volume, claims new research from Korean and...

CSM seeks slice of specialty bread market with ancient grains

CSM is introducing a new mix of ancient cereals spelt, emmer and einkorn, in a bid to tap opportunities in the specialty bread segment.

Buckwheat flour potential expands for gluten-free bread options

A combination of buckwheat and rice flour may produce gluten-free breads acceptable to consumers without the need for hydrocolloids, says new research from Eastern Europe.

Quinoa and buckwheat top nutrition tables for gluten-free

The polyphenol content of quinoa and buckwheat flours may enhance the nutritional profile of gluten-free formulations, and may be a better option than amaranth, says a new study.

Australian company seeks slice of chia seed bread potential

The Chia Company is bidding to market its chia seed for use in bread in Europe, with a novel foods application under the fast-track substantial equivalence scheme.

Chia EU novel foods approval beckons bread deals

The omega-3 and omega-6 laden ancient grain, chia, has had its European Union novel foods status confirmed for use in bread products.

Oat and quinoa possible semolina replacers in pasta

Formulating pasta with oats or quinoa may offer pasta manufacturers alternatives to traditional semolina, and open up opportunities in the gluten-free market, says new research from Italy.

Soaring demand for spelt sees product launches up 130 per cent

The popularity of spelt has rocketed in recent years, leading to a 130 per cent increase in European product launches containing the ancient grain over the past three years.

Ancient grains on the rise, says Datamonitor

New food and beverage products featuring ancient grains are appearing on markets worldwide, reports Datamonitor's Productscan Online, bringing new opportunities for lesser known types of grain.

Buckwheat protein shows potential for cholesterol reduction

Proteins from tartary buckwheat and common buckwheat helped reduce cholesterol levels in rats on a high cholesterol diet by at least 25 per cent, report Japanese researchers.

Not enough safety data on chia, says EFSA

European food safety experts are calling for further safety studies on the omega-3 rich seed chia, before it can be introduced onto the European market.

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