Ancient Grains

The work was approved at the 38th CAC meeting

dispatches from codex alimentarius, geneva

Codex backs work on international standard for quinoa

By Joseph James Whitworth

Bolivia and the US have been given the go ahead to work on an international standard for quinoa by the Codex Alimentarius Commission (CAC).

Whole grains 101: Highlights from the 2015 Whole Grain Summit

Whole grains 101: Highlights from the 2015 Whole Grain Summit

By Elaine Watson

The 2010 Dietary Guidelines for Americans say half of our grains should be whole. So how are we doing? FoodNavigator-USA headed to Portland, Oregon, for the 2015 Whole Grain Summit  - organized by Oregon State University and the Grains for Health Foundation...

Ardent Mills: 'Sprouted grains play into a deep emotional need for new beginnings, rebirth, and renewal'

'Sprouted grains have long term potential to be very big...' Ardent Mills

Sprouted grains: The next big opportunity for the grain chain?

By Elaine Watson

Sprouted whole grains could give the grain industry a real opportunity to claw back the initiative in the debate sparked by books like Grain Brain and Wheat Belly by tapping into demand for more nutrient-rich, minimally processed natural foods, but also...

The 'bad carbs' trend is manifesting mostly in wheat, says New Nutrition Business director

Good carbs, bad carbs to play into 2015

By Kacey Culliney

The steer away from carbs will continue into 2015 but if industry is clever, the shift presents plenty of opportunities, says a healthy foods expert.

Alessio Fasano, founder and director of the Center for Celiac Research and Treatment. Source: Oldways Whole Grains Council

Oldways Whole Grains: Breaking Barriers Conference

Pseudoscience, taste & cost hinder sales of whole grain products

By Elizabeth Crawford

Consumers’ perception of whole grains have come a long way, but with most Americans consuming only 15% of the recommended daily intake of them, whole grains still have several barriers to overcome before they are fully integrated into the average person’s...

Source: Whole Grains Council

The gluten-free diet “fad” may be unsustainable

By Elizabeth Crawford

The increasing number of U.S. adults reducing or eliminating gluten from their diet who are not diagnosed with celiac disease likely is an unsustainable fad, clinical researchers argued at the Whole Grains Council Oldways Whole Grains: Breaking Barriers...

For the first time ever 55% of the British public say they now prefer brown bread to white

Boring bread? Ditch bland ads and bite into the revolution

By Nick Mustoe, CEO of Kindred

Bread and milk have always been natural indicators for what is happening inside the average household. Both are reliable dietary staples and both have the ability to inspire passion and excitement on a marketable level.

Chia clear: Andean Grain Products positive after EU novel foods approval. Image credit: Stacy Spensley

Andean Grain gears up for chia cheer after EU approval

By Annie Harrison-Dunn

Andean Grain Products has received a positive draft novel food opinion from the UK’s Food Standards Agency (FSA) for its chia seeds – deeming them sufficiently ‘equivalent’ to those already approved for market in the EU.

British Heart Foundation dietician: Fortification isn't absolutely necessary, we have everything we need in 'normal' food

Special edition: Closing the fiber gap

Cereal gets to the heart of fiber deficiency, but is fortification the way to go?

By Annie Harrison-Dunn

High cereal fiber intake after a heart attack may improve long-term survival rates, research suggests, but these benefits could be achieved with a balanced, healthy diet, rather than through fortified goods, says British Heart Foundation senior dietician. 

French firm adds five new bread mixes to its Campasine range

Europain 2014

Philibert Savours CEO: Organic cuts my world in two

By Annie Harrison-Dunn

Philibert Savours CEO said a new organic variety in the firm’s Campasine bread mix line may offer value-added possibilities and be closer to his own ethos, but the firm must provide something for everyone’s budget.

High-fiber muesli range adds a new dimension to Kellogg’s portfolio, says analyst.

Kellogg muesli launch taps into ‘superfood’ trend

By Annie-Rose Harrison-Dunn

Kellogg Australia’s new Fibrelicious muesli expands the brand beyond its traditional flake format and taps into the ‘superfood’ seed trend, according to a Datamonitor analyst.

Artisanal breads are among the new products that the company expects to develop at the center

Bakels bakery center opens to aid new product growth

By Sarah Hills

Bakery ingredients business, Bakels, has opened a new center for product development, offering a ‘bridge’ between bakers, confectioners and retail channels to shorten the development cycle.

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