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.
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...
Chia has the potential to become the bestselling health food ingredient in Europe, according to the company looking to secure extended EU novel foods approval for the seed considered a...
Research investigating the immune reactivity of tef, millet, amaranth, and quinoa has confirmed their safety in the diet of celiac disease patients.
The use of finger millet flour in bakery products may help to boost their nutritive profile without affecting quality or taste, according to new research.
Reading Scientific Services Ltd (RSSL) said it has expanded its analytical capability to take into account the growing industry need for screening of food products for the presence of buckwheat...
The UK Food Standards Agency is canvassing views on the use of chia seeds after a novel foods application from the Chia Company to market them in baked goods, breakfast...
Kamut Khorasan wheat, an ancient and organic grain, has antioxidant properties which protect against oxidative stress suggests a new study.
Gluten free crackers enriched with buckwheat flour may offer functional benefits without affecting sensory properties or product quality, according to a new study.
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.