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 cereals, and fruit, nut and seed mixes.
Antioxidant properties of ancient organic grain can protect against oxidative stress, study
Kamut Khorasan wheat, an ancient and organic grain, has antioxidant properties which protect against oxidative stress suggests a new study.
Gluten-free buckwheat crackers pass taste quality test
Gluten free crackers enriched with buckwheat flour may offer functional benefits without affecting sensory properties or product quality, according to a new study.
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 US researchers.
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