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...
The UN's Food and Agricultural Organisation (FAO) and Slow Food have created a logo for mountain foods to ensure producers receive a fair compensation, help consumers make informed choices and protect endangered products.
Eating bread with ancient grains can significantly reduce total cholesterol and blood glucose levels, according to a recent randomized, double-blinded crossover trial.
Gluten-free granola brand, Purely Elizabeth, is now available at Publix with two of its first baked probiotic granola varieties: chocolate sea salt and maple walnut.
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.
Bakers need to carefully select ingredients - and adjust bread-making processes – if they aim to produce high-quality breads with wheat and teff flour, say researchers.
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,...
Once shunned for their distinct taste and texture, whole grains are gaining acceptance among more Americans for these same attributes thanks in part to innovative restaurateurs and chefs who are using them to round-out increasingly popular plant-forward...
Kellogg has unveiled a raft of new breakfast and snacking products as it looks to tap key consumer trends including demand for protein and ancient grains.
Branding and innovation expert Claire Nuttall – who has worked with many global food and drink businesses – reveals her pick of snacking trends from the Natural Products Expo West show held in Anaheim this month.
UK supermarket chain Waitrose has reported a boom in sales of buckwheat – while the number of global baking ingredient launches using buckwheat flour has more than doubled in the past three years.
Omega-3s may have been created unequal, but all varieties, plant-based, marine and algal sources, have a potential role in supporting health, a consultant says.
Below are 10 of the stories that most captured the attention and imagination of BakeryandSnacks readers over the past 12 months. In many ways, the list is a microcosm of the market; among the trends that make multiple appearances are gluten-free, health,...
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.
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.
Ancient grains continue to gain traction in the US food retail and foodservice market, with quinoa leading the pack. However, lesser-known grains such as teff, amaranth and freekeh are starting to picking up some steam as well, according to a new report*...
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...
'Sprouted grains have long term potential to be very big...' Ardent Mills
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...
Nutritional research on grains is imperative because it will help overturn misperceptions among consumers, says the executive director of the Grain Foods Foundation (GFF).
US breakfast habits are changing, with Americans moving from breakfast cereals towards nutritional and cereal bars offering food engineers an ‘efficient platform’, says Packaged Facts.
We recognize we have to change the in-store experience
Target will double the size of its 'Made to Matter' range of natural, organic, and sustainable products this year as part of a plan to "reinvent" its grocery offering and "deliver more organic, natural, gluten-free items" to...
Kellogg’s chief growth officer Paul Norman says the company plans to launch a new healthy cereal, muesli and granola range in the US this summer called Origins, and describes it as ‘real food prepared simply’.
The niche market for sprouted grains and seeds is primed to shoot up in the next five years with sales in the U.S. increasing eight times the current level as more products featuring the trendy ingredients launch, predicts food and nutrition expert Julian...
Glanbia Nutritionals says its US bakery lab will enable manufacturers to shorten new product development times, particularly in the area of ancient grains.
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...
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...
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.
General Mills will launch ancient grains Cheerios to take the fast-growing trend into mainstream cereal, its marketing manager for cereal innovation says.
The cereal and grain science community must think ahead in order to remain relevant and overcome challenges amid huge change, says the president of AACC International.
