Ancient Grains

Globally, few shoppers are interested in gluten=free products because of gluten intolerance, however, the trend has become mainstream. Pic: ©iStock/Highwaystarz-Photography

Gluten-free surges into mainstream despite challenges

By Gill Hyslop

Gluten-free has moved from trend to mainstream. BakeryandSnacks reviews the demand and its demise in certain areas, as well the confusion and the rising number of contentious health risks.

© iStock/RawpixelLtd

Scouting out Europe's latest free-from innovation at SIAL

By Niamh Michail

What are the latest free-from trends sweeping Europe? How is the mature gluten-free market staying innovative? And how much on-pack prominence should you give to free-from claims? FoodNavigator hit the expo floor at SIAL in Paris to find out.

Firebird Artisan Mills said quinoa is the most popular ancient grain in the bakery industry.

IBIE 2016

Firebird Artisan Mills set to expand gluten-free ancient grain business

By Douglas Yu

Earlier data from Datamonitor showed that chia and quinoa led the field in US gluten-free product launches that contain ancient grains. It indicated that new US food launches containing ancient grains or seeds have almost tripled between the period of...

© iStock

Australia

Diabetics should be wary of paleo diet ‘hype’

By Gary Scattergood

The Australian Diabetes Society president has said people with type 2 diabetes should be wary of social media hype about the benefits of going on the paleo diet, arguing there have been no trials going beyond 12 weeks.

Source: iStock

Summer Fancy Food Show

Manufacturers use quinoa for added nutrition, texture, color and function

By Elizabeth Crawford

Manufacturers have long-embraced quinoa for its many nutritional benefits, but at the Summer Fancy Food Show in New York City in late June it became apparent that increasingly they also are incorporating the ingredient into their products for other reasons,...

Angelic Bakehouse is moving into Costco stores across the Midwest.

Angelic Bakehouse brings healthy bread to Costco

By Hal Conick

Wisconsin-based Angelic Bakehouse will make its popular Sprouted Seven-Grain bread available in Costco locations across the US Midwest after years of availability in small shops.

Hakim Zemni believes educating customers is bakery's biggest challenge.

DISPATCHES FROM PURATOS' TASTE TOMORROW EVENT IN CHICAGO

Customization essential to innovation in bakery

By Hal Conick

Customization is the key to giving consumers what they want to see from the bakery industry, according to one industry consultant.

“We have noticed some slight differences in nutrient content (protein, magnesium and vitamin C) but these do not seem significant in our view.

Dutch firm enters bulging chia seed scene

By Shane STARLING

The spate of companies seeking to enter Europe’s lively chia seed market shows no signs of slowing with an EU novel foods application from a Dutch firm joining the fray.

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