SUBSCRIBE

Breaking News on Industrial Baking & Snacks

Trends > Ancient Grains

Processing with ancient grains? Consider fermentation

The quality of baked goods made with ancient grains and pseudo-cereals can be improved with better fermentation technologies, say researchers.

No, wheat does not make people fat and sick: Scientists

The idea that wheat causes obesity or sickness has been rubbished by scientists conducting a review.

‘Formulation friendly’ quinoa powder aims beyond supplement market

A supplier of drum dried organic ancient grain powders has launched a standalone quinoa powder with applications ranging from supplements to RTD and RTM beverages, baked products and even soups....

Pre-soaked ancient grain mix hits on health and saves time, says Corbion Caravan

Bakers can save production time and win health-conscious consumers with pre-soaked ancient grains, according to creator Corbion Caravan.

‘Buzzworthy’ superfood ingredients invigorate US hot cereal market

Ingredients like chia and quinoa have scored manufacturers points in the thriving hot cereal segment, a Mintel analyst says.

Should the definition of ‘whole grains’ be expanded to include whole seeds, beans and legumes?

As the FDA prepares to conduct consumer research into whole grain labeling statements before it issues finalized guidance for industry, the debate over precisely what should constitute a ‘whole grain’,...

Dessert mixes: How to target a generation who can't bake

Use of functional ingredients and co-branding is needed if dessert mixes are to serve a “lost generation” who want to bake but can’t, says an analyst.

Special Edition: Ancient Grains

Sorghum has bright future with formulation flexibility, drought tolerance

Sorghum is an ancient grain whose natural genetic diversity leaves it well positioned to meet the challenges of the 21st Century, experts say.

Special Edition: Super grains! From chia to quinoa

Chia boom: With 239% growth, chia category set to hit $1 bn by 2020

Driven by demands from the cereals, snacks and beverage categories, and growing at a whopping 239%, is there anything to stop the rise of chia?

Special edition: Super grains!

Barley ‘always a bridesmaid, never a bride’: getting this super grain into the spotlight

Long the victim of an outdated image problem—canned beef and barley soup anyone?—barley has the nutritional profile, cost and versatility that should catapult into the realm of super grains like...

Special Edition: Super grains!

10 ancient grains to watch: from kamut to quinoa

Wheat may be a staple in many diets worldwide, but there’s a whole host of super grains—some well-known and others still under the radar—each with their own unique set of...

SPECIAL EDITION: MINIMIZING COSTS THROUGH INGREDIENTS

Pick your bread side: Cheap and cheerful or health value?

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...

IBIE 2013: EDUCATIONAL SESSIONS

ADM R&D head: Bakers should start from scratch when formulating with whole grains

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.

News in brief

US firm sells ‘India Pale Ale’ snack bars with spent beer grains

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 teaser: You’re never too old, or big, to learn…

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...

New-generation snacks boom: Think pulses, beans, rice and seaweed…

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? 

Ancient grains can improve extruded snacks: Study

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.

How sustainable is quinoa?

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.

Ancient grains: Health versus history

The heritage and authenticity behind ancient grains is a key selling point that bakers should work hard to communicate, says Datamonitor.

CHEWING OVER IDEAS WITH PURATOS

‘It’s quite a challenge to satisfy consumers’: Puratos R&D head

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 promise stopped short by processing shortfalls, review

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 plug unique texture and flavor demands, says ConAgra Mills

Puffed and toasted ancient grains fulfill consumer demands for unique texture and flavor in baked goods and snacks, says developer ConAgra Mills.

Kamut International: ‘We believe our ancient wheat can become a culture and not a fad’

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...

Packaged Facts on the hottest food trends of 2013: Pulses, popped whole grains, quinoa, almonds and high-protein breakfasts

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...

Big breakthrough in ancient, organic grains? Researchers make ‘great strides’ in health benefits of ancient wheat

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...

Key Industry Events

 

Access all events listing

Our events, Events from partners...

Live Supplier Webinars

Using Barley to Formulate Healthy Food Products
Alberta Barley Commission

On demand Supplier Webinars

Raising the Bar: Ingredients, Claims and Increasing Consumer Appeal
Almond Board of California
All supplier webinars