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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.
Coeliac sufferers may benefit from buckwheat enhanced gluten-free bread
Enhancing bread formulations with buckwheat flour could create high quality, antioxidant rich products for the gluten-free sector, says new research.
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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