Ancient Grains

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.

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.

FAO urges greater use of ‘neglected’ grains

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.

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