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.
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...
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.
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 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...
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?
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.
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.
The heritage and authenticity behind ancient grains is a key selling point that bakers should work hard to communicate, says Datamonitor.
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.
Millet is nutritionally superior to wheat and other gluten-free grains, yet a lack in novel processing technologies at a commercial level is holding industry use back, a new review finds.
Puffed and toasted ancient grains fulfill consumer demands for unique texture and flavor in baked goods and snacks, says developer ConAgra Mills.
With some of the nation’s biggest organic brands already among its customers, Kamut International is anticipating even more growth as it expands the science behind its ancient grain to target...
Expect more products containing beans and lentils, new quinoa-packed soups and entrees, high-protein nut and seed-based spreads, and more popped whole grains in US grocery stores this year, predicts market...
A new study that reports the potential antioxidant and anti-inflammatory activity of Khorasan wheat, an ancient grain, has been hailed as ‘making great strides in documenting the significant health benefits...
Canada needs a more standardized whole grain labeling system to better inform consumers on content and limit premium targeted marketing, researchers say.
Barley has great potential to leach the charge in a new era or functional bread products, but more needs to be done in understanding the key formulation challenges, warn researchers.
The Food and Agriculture Organization (FAO) has urged greater use of neglected traditional grains, saying that there is global overreliance on just a handful of staple foods.
A diet rich in buckwheat products would provide a daily dose of the sugar d-fagomine linked to benefits in the range of the active dose seen in supplemental studies, says...
Buckwheat flour significantly improves the nutritional and textural properties in gluten-free bread formulations, a study has found.
A new study has questioned advice to include quinoa in gluten-free diets for those with celiac disease, finding that some varieties may trigger symptoms.
Gluten-free foods could benefit from highly fibrous fruit flours developed from the by-product of juice and cider production, according to a senior researcher.
The much touted tightness in the chia supply is not being experienced by all suppliers, with Australia’s The Chia Company extending its growing area 100% year-on-year to satisfy demand.
Researchers have developed a functional biscuit from the ancient cereal teff flour that it claims is suited to celiac patients and sportsmen.
China’s trend towards natural ingredients with health benefits should ensure the success of Ingredia’s chia product for bakery, the firm has said.
Allied Bakeries has launched a chia seed bread in the UK though its Burgen business as it looks to capitalise on the nutritional benefits from the seeds and a consumer...