Special Edition: Super grains!
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 benefits. From spelt to farro, teff, kamut, chia (actually a seed!) and quinoa,...
SPECIAL EDITION: MINIMIZING COSTS THROUGH INGREDIENTS
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 analyst.
IBIE 2013: EDUCATIONAL SESSIONS
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.
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 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 at ‘what not to miss’…
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?
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.
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.
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
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 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 fulfill consumer demands for unique texture and flavor in baked goods and snacks, says developer ConAgra Mills.
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 heart health, diabetes and sport nutrition.
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 researcher Packaged Facts.
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 of ancient wheat’.
Canada needs a more standardized whole grain labeling system to better inform consumers on content and limit premium targeted marketing, researchers say.
Barley has great potential to leach the charge in a new era or functional bread products, but more needs to be done in understanding the key formulation challenges, warn researchers.
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.
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 a new study.
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.
DISPATCHES FROM VITAFOODS EUROPE 2012
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 trend for healthy breads.
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 high source of omega-3.
Millet, amaranth, and quinoa deemed gluten free: Study
Research investigating the immune reactivity of tef, millet, amaranth, and quinoa has confirmed their safety in the diet of celiac disease patients.
Finger millet flour may boost bakery nutrition: Study
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.
Industry demand prompts new buckwheat allergen test, RSSL
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 protein material.
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