The UK health food brand’s Fonio Ancient Super-Grain – touted as the ‘new quinoa’ – is being marketed as the alternative staple to intensively farmed cereals.
US better-for-you snack producer Truly Good Foods has released its annual trends report, which highlights the vogue-forward developments it predicts will be big in 2020.
Arcadia Biosciences will work with Bay State Milling again in 2020 to market its high-fiber wheat strain, after partner farmers harvested 4,000 acres of GoodWheat this year.
The California company's refrigerated line of overnight oats in a cup – in flavors like Coconut & Cardamom and Coconut & Cacao – aims to shift the narrative away from bars, educating consumers about a potentially harmful chemical along the...
The heirloom grain miller has promoted Cargill veteran Troy Anderson to VP of operations, marking the start of a process to carry the young company into the future.
‘Tis the season to be jolly – and we’ve scoured the shelves to find out what’s hot to warm the soul during these chilly winter months. Producers are upping the ante with bold flavour punches, guilt-free indulgences and treats for consumers with gluten...
Axereal’s malt subsidiary Boortmalt has doubled its capacity to 3m tons annually through this acquisition and now boasts 27 malting facilities on five continents.
Pipeline, an agriculture company devoted to organic, non-GMO and regenerative practices, reached a tentative agreement to purchase a subset of Organic Ventures, bringing its president in as a shareholder.
From Kellogg’s Elf on the Shelf Sugar Cookie Cereal – to find out if you’re on Santa’s naughty or Nice list – to Frito-Lay’s cosiest potato chip flavour, Grilled Cheese & Tomato Soup, the chilly season is shaping up to be truly bright and cheerful.
Public health researchers studied more than 43,000 adults over the course of 17 years and found the American diet has improved slightly but saturated fat remains an issue.
The company's scientists have developed a series of wheat varietals through traditional breeding methods that provide functional benefits like high fiber content, extended shelf life or reduced gluten. Arcadia debuted these ingredients in the form...
Sweet ‘n heat, global cuisines, flavors that were once ‘out there’ and are now more accessible, and healthier substrates will dominate the snacking landscape next year.
After five years in business, the milling and grain specialist has rearranged its corporate leadership, modernized several of its aging mills and expanded its portfolio. CEO Dan Dye shared details of forthcoming plans at the International Baking Industry...
Healthy Food Ingredients (HFI) has doubled the number of eligible 'speciality' products available through its online system, which it launched earlier this year, noting across-the-board interest in unique ingredients.
The charred remains of 14,000-year-old flat bread found in Jordan has given researchers a glimpse into the diets of Natufian hunter-gatherers, 4,000 years before the emergence of the Neolithic agriculture way of life.
The baking and confectionery supplier will sponsor the Baking Expo’s first ‘Artisan Marketplace,’ where guests can taste and learn about sourdough breads and time-tested techniques in a European-style café setting. BakeryandSnacks chats to Puratos USA...
The massive show will bring thousands of baking industry and supply chain professionals to Las Vegas, September 8-11. Here’s a taste of what to expect from the show’s focus on craft and getting back to baking’s roots.
The mixed flour puff – manufactured by Pure Nature Foods, a producer specializing in grain-based snack formulations – blends California almonds with familiar snack flavors and probiotics.
Bengaluru-based Croitre Millet is setting up an office in France following the approval of its millet premixes by the Laboratoire D’essais Des Materiels Et Produits Alimentaires (LEMPA).
Ardent Mills added a grain elevator in Oregon on July 1 to complement its community mill and mix plant in the state, a move that will also support relationships with research universities.
Parent company Ardent Mills strives to bring more unique ingredients to bakers by prioritizing its partner growers, such as the recently announced collaboration with Colorado Quinoa.
A study published in Frontiers of Nutrition revealed that adding 2% of blood orange and lemon fibers to wholewheat durum flour was a viable approach to producing high-fiber bread with respectable shelf life.
GoodMills Innovation has invested extensively in cereal ingredients that provide snacks with additional health benefits to enable producers to keep ahead of the rapidly changing snacking scenario.
From ‘real fruit’ and ‘gently dried’ to ‘no artificial preservatives,’ these natural call-outs permeated the floor at the annual packaged foods exposition in Chicago, sponsored by the National Confectioners Association.
North America’s leading flour supplier is expanding the milling and production capabilities of one of its existing Denver mills in the US to accommodate growing demand for ancient grains.
The US artisan wholesale bakery has enlisted founder Nancy Silverton, who sold the company in 2001, to create a range of sourdough breads to celebrate its 30th anniversary.
A new study – which has highlighted the need for changes in cereal production practices to improve water use in India – could be a springboard for other regions to follow.
The grain, oil and pulse supplier has launched a digital storefront to support producers seeking non-GMO ingredients – including its Suntava Purple Corn – in quantities under 4k pounds.
Younger consumers enjoy bakery items throughout the day, especially for breakfast, but they would prefer smaller portions, according to a report from the American Bakers Association (ABA) in conjunction with The Center for Generational Kinetics (GenHQ).
A new study claims refined grains are not associated with the chronic diseases usually attributed to them and even states current whole grain consumption recommendations is inadvertently causing consumers to overlook crucial nutrients.
The Mexican bakery giant has refined the recipes of its Arnold, Brownberry and Oroweat bread brands to shrink ingredient lists – a move it said satisfies consumer demand.
Fruits have their day with Cheerios, tortilla chips get a makeover and chocolate pretzels become part of a full-fledged snack mix: Our roundup of what's new on the shelf this spring.
Middle East supermarket mega chain Choithrams has signed a Memorandum of Understanding (MoU) with India’s Future Consumer Limited (FCL) to market popular Indian snacks in the UAE for the first time.
General Mills’ plans to roll out a new cereal made from Kernza across the US have stalled. However, instead of crying over spilt milk, the company has put a new spin on marketing climate beneficial foods.
This week’s roundup of delectable goodies ranges from healthy oat and granola options with added functionalities, new breakfast formats, a nod to spring that allows consumers to express their ‘peepsonalities’ and an edible salute to the new emperor of...
Global farming practices – dominated by wheat, corn and rice – are playing havoc with the preservation of wildlife and putting food security at further risk, according to a new report by the World Wildlife Fund (WWF).
Consumers are embracing snacks made with love and care for both themselves and the environment, that are also convenient and accessible, support society as a whole, and make them feel engaged. This month, we round up some of the snacks we believe fit...
Canadian food producer GoGo Quinoa has begun production of its organic and gluten-free cookies and snacks, following a $1.6m investment in state-of-the-art production lines.
Kraft Heinz’s platform to foster the next generation of F&B players has announced its second class of participants it believes will shape the future of food.
From a cheese and tomato snack to buckwheat dipping strips, four teams of food science students shared their modern twists on ancient grain flatbreads at the BakingTech conference held in Chicago, US, on February 25.
Plant-based and free-from were identified as two of the top trends that influenced the industry in 2018, according to research by The International Food & Drink Event (IFE).
US agribusiness and food company Bunge Limited has added a lentil functional flour to its product portfolio, which bakery and snack producers can use to replace modified starches, while offering a clean label.
Attempts by soil and improvement company Ancientgrain to sue bakery ingredients conglomerate Bakels Senior NV for patent infringement over teff have been rejected by the Court of The Hague.
