Ancient grains

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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...

Diabetics should be wary of paleo diet ‘hype’

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.

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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.

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.

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