Biofortification alone is not enough to enhance bread with optimum iron and zinc levels to fight deficiencies, a study says as it cites other production methods that should factor in its creation.
A breakfast cereal made from French popped quinoa with a one-word ingredient list (quinoa - and that's it) is finding success as consumers use it for croutons and salad toppings thanks to the lack of sugar. "We're targetting intelligent...
Tritordeum is a trademarked commercial brand developed from durum wheat (Triticum durum) and a wild barley (Hordeum chilense) that is being introduced into the UK and other countries around the world.
CSM Bakery Solutions has revitalized its Pantique Ancient Cereals bread mix a with a new name – Pantique Ancient Grains Ultimate bread mix – and a bolder baked appearance.
The Cheerios maker reported its seventh straight decline in quarterly sales, with a 5% decline in sales for Q3, due to gaps in pricing and increased promotional activity.
Natural snack startup, Tea Squares said it could be the next acquisition target by a major US CPG company, after the company recently secured listing at a Whole Foods store in Chicago.
The US flour miller has announced its support of the growing network of North American quinoa farmers with the roll-out of its new Great Plains Quinoa line.
General Mills plans to use a sweet, nutty-tasting grain that it claims is more environmentally friendly than conventional wheat in its Cascadian Farm organic brand.
Sorghum is little known in the west but has all the makings of a superfood from the nutrient profile to its heritage tradition – can it join the ranks of quinoa and chia? One Mintel analyst certainly thinks so.
BakeryAndSnacks has analyzed the ingredients company McCormick’s Flavour Forecast for 2017 and extracted some highlights that could assist baked goods and snack producers in new product development.
The success of chia and quinoa has opened the door for other less-known ancient grains, but one South African company exporting teff is wary of a boom and bust effect.
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.
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*...
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’.
