Ancient Grains

10 ancient grains to watch: from kamut to quinoa

Special Edition: Super grains!

10 ancient grains to watch: from kamut to quinoa

By Maggie Hennessy

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,...

What do consumers value more - innovative ingredients or price?

SPECIAL EDITION: MINIMIZING COSTS THROUGH INGREDIENTS

Pick your bread side: Cheap and cheerful or health value?

By Annie-Rose Harrison-Dunn

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: What not to miss

IBIE teaser: You’re never too old, or big, to learn…

By Kacey Culliney

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’…

Quinoa prices have tripled since 2006

How sustainable is quinoa?

By Caroline SCOTT-THOMAS

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.

Manufacturers can win by communicating the backstory these ancient grains have, says Datamonitor

Ancient grains: Health versus history

By Kacey Culliney

The heritage and authenticity behind ancient grains is a key selling point that bakers should work hard to communicate, says Datamonitor.

The FAO has called for more diversified crop production

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.

Buckwheat (Fagopyrum esculentum). Photo by K.G.Kirailla

Buckwheat benefits linked to d-fagomine content

By Stephen Daniells

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.

Ingredia Benexia China

DISPATCHES FROM VITAFOODS EUROPE 2012

Ingredia takes chia to natural-focused China

By Kacey Culliney from Geneva

China’s trend towards natural ingredients with health benefits should ensure the success of Ingredia’s chia product for bakery, the firm has said.