Bread

Can fiber continue its upward trajectory to rock star status?

Special edition: Fiber

Can fiber continue its upward trajectory to rock star status?

By Stephen DANIELLS

Consumer demand for fiber-rich products is predicted to continue to sky rocket, with some industry observers claiming fiber will have ‘rock star’ status for the food and nutrition industries.

FAO urges greater use of ‘neglected’ grains

FAO urges greater use of ‘neglected’ grains

By Caroline Scott-Thomas

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.

Scientists develop obesity-combating bread wheat

Scientists develop obesity-combating bread wheat

By Oliver Nieburg

Researchers have developed modified bread and durum wheat that they claim could combat obesity and diabetes using a non-genetically modified technology known as ‘TILING’.

Sandwich culture in the US

Americans chomp through the English sandwich

By Kacey Culliney

The English-born sandwich is a stern favorite with American consumers; consumed by a vast majority at least once a week, the Grains Food Foundation says.

Grupo Bimbo reports further slumps in net profit, despite healthy sales

Grupo Bimbo net profit slumps 83% for Q3

By Kacey Culliney

High raw material prices and costly integration of Sara Lee operations led to a sharp net profit slump for Mexican bread titan Grupo Bimbo in the third quarter (Q3).

Whole grains and health: Where’s the evidence?

Dispatches from the Whole Grains on Every Plate conference

Whole grains and health: Where’s the evidence?

By Elaine Watson in San Antonio, Texas

Epidemiological studies reveal a clear association between increased wholegrain consumption and a reduced risk of colorectal cancer, cardiovascular disease, elevated blood pressure, type 2 diabetes and weight gain.

Hydrocolloid prices under pressure

DuPont raises global hydrocolloids prices 10 to 15%

By Caroline Scott-Thomas

DuPont Nutrition & Health has said it would increase prices globally across its DuPont Danisco hydrocolloids range by an average of 10 to 15%, citing increases in raw material, energy and fuel costs.

Charles Speirs, baking science manager at Campden BRI

Dispatches from IBA 2012

Gluten-free bakery insights from Campden BRI

By Oliver Nieburg from Munich

UK research institute Campden BRI says that getting the baking temperature right is almost as important as selecting the right ingredients in achieving high quality gluten-free products.