A report from Ireland’s Department of Finance reveals over 55% of the top 30 most exposed EU products to the UK are Irish, sparking concern the impact Brexit would have on Irish sectors reliant on UK imports.
Food scientists at Ingredion Incorporated’s Idea Labs have developed a range of multi-functional tapioca flours, based on more than two decades of research to understand the role tapioca can play in clean label applications.
Ukraine agricultural conglomerate Astarta Grain has secured a $25m loan from the European Bank for Reconstruction and Development (EBRD) to upgrade its grain and sugar facilities.
Novozymes’ Food & Beverages division clocked in the company’s highest growth, increasing 8% organically and 10% in Danish Krone (DKK) in the first half of the year compared to 1H 2016.
A group of international scientists has identified the complex DNA sequence of Wild Emmer, which will open up an unparalleled opportunity to further the development of hardier, more productive strains of modern wheat.
Scientists have discovered a 4,000-year-old ‘lunch box’ – obviously lost by a plucky primitive traveler crossing the Swiss mountains – contains microscopic traces of ancient wheat and rye.
General Mills has won a lawsuit alleging its Nature Valley granola bars cannot be labelled “100% natural” as they purportedly contain traces of herbicide.
Bread makers should use nutritional add-ons like protein and fiber to appeal to health and fitness-conscious consumers who shy away from buying bread because of carbs, says Mintel.
A pasta industry more than 15,000km from Italy is thriving thanks to a unique collaboration between farmers, durum wheat researchers and a major food manufacturer.
Bosch Packaging Technology and BillerudKorsnäs have extended their ZAP-Module portfolio following the successful launch of its Sealed Paper Packaging on a vertical form, fill and seal machine (VFFS).
Major brands and millers have agreed to fortify wheat flour with iron, folic acid and vitamin B12 under India’s drive to boost nutrition levels through a mass fortification programme.
The Gluten Intolerance Group (GIG) has teamed up with several major North American oat processors to standardize the gluten-free screening process, commonly known as the purity protocol.
Kreyenborg Plant Technology has developed an infrared machine that destroys germs in dried foodstuffs that require gentle treatment, such as tea, spices, dried herbs, nuts, kernels and seeds.
The latest report from The Conference Board of Canada showed that commodities and consumer goods, such as cereals and nuts, will likely to see rising demand from China in coming years.
According to co-founder and COO of Foodstirs, Greg Fleishman, the baking aisle has been stagnant for far too long with products that are filled with chemicals, are hard to make and taste artificial.
Canada’s celiac association has called for a global gluten-free definition following the success of a certification program in the North American nation.
UK food firms have created the Gluten Free Industry Association (GFIA) to promote best practice manufacturing tips, gluten testing and ingredient sourcing for the free-from sector's most lucrative category.
Raisio chief executive officer Matti Rihko tells us he is moving onto a new venture later this year and was proud to have overseen Raisio’s transition from a challenged regional player into a “profitable international brandhouse” in his 10 years at the...
The success of chia and quinoa has opened the door for other less-known ancient grains, but one South African company exporting teff is wary of a boom and bust effect.
Oats-based foods company, Grainful, has announced it is entering the initial growth stages after a period of market testing, scale up and market validation. Its products will be available in over 1,600 locations across the US by the end of this year.
The free-from grains trend is gaining pace as gluten-free becomes a global standard in the bakery industry, wrote Euromonitor’s senior insight analyst Pinar Hosafci.
The global biological solutions firm, Novozymes, has announced a price increase of its Fungamyl products by up to 10%, which will add approximately 0.001 Euro cent to a kilo of flour.
Wheat Quality Council has selected Dave Green as its new executive vice president and he will be responsible for the oversight of all operations starting January 9, 2017, the Council announced in a release.
EU wheat and oilseed farmers have been hit hard by uncompromising weather conditions and limitations on plant protection products, resulting in drastically reduced yields.
Oat beta-glucan has a lowering effect not only on LDL-cholesterol, but on other ‘bad cholesterol’ too, a Canadian review and meta-analysis has concluded.
Malt and ingredients company, Briess, was sampling pound cake with 50% of the added sugar reduced by its first whole grain nutritive sweetener, InnoSweet, during the recent IBIE in Las Vegas, Nevada.
US ingredient distributor, American Key Food Products (AKPF), has brought “superfine” white and brown rice flours to the US gluten-free market through a new partnership with the Japanese company, Kumamoto Flour Milling.
