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.
Enhancing bread formulations with buckwheat flour could create high quality, antioxidant rich products for the gluten-free sector, says new research.
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 is introducing a new mix of ancient cereals spelt, emmer and einkorn, in a bid to tap opportunities in the specialty bread segment.
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.
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.
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.
The omega-3 and omega-6 laden ancient grain, chia, has had its European Union novel foods status confirmed for use in bread products.
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.
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.
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.
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.
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.