An international team of researchers has unveiled the entire genome map of an ancient cereal crop called einkorn - the world’s first domesticated crop - which may pave a pathway to a sustainable and food secure future.
There are some really exciting developments happening in the composite flour space - particularly coming out of South Africa, Ethiopia and Pakistan - brought to light through MC Mühlenchemie’s Composite Flour Awards to mark its 100th anniversary.
Italian gluten-free specialist Dr. Schär is investing in new millet varieties with improved nutritional characteristics and better adapted to changing environment, FoodNavigator hears.
The UK speciality flour producer has launched a Baker in Training Development Scheme to encourage more people to turn their passion for home baking into a successful career - and wants to hear from bakeries keen in providing work experience.
Zimbabwean farmers are poised for greater yield and income gains as a result of a recent agricultural innovation breakthrough – the release of a new hybrid of white sorghum (great millet) that also promises greater resilience to erratic rainfall.
While the culinary world notoriously rejects criticism – think footballer-turned-Michelin-starred-chef Gordon Ramsay and Sunday Times restaurant critic AA Milner – Bertinet is actually using the unique opportunity to challenge the British perception of...
Revival Einkorn – a new organic consumer brand dedicated to einkorn, a protein-packed ancient wheat variety with a gluten profile billed as ‘easier on the gut’ than modern wheat – is making its debut direct to consumer and in the pasta aisle at natural...
In the run-up to the International Year of Millets (IYOM) in 2023, India’s Department of Agriculture and Farmers Welfare has organised a series of challenges to raise awareness of the forgotten ancient grain and encourage participation from startups and...
The global food price crisis illustrates the need for key players in the food chain to bring forgotten and under-researched crops to the attention of markets and to consumers' tables, according to author Dan Saladino.
The Foundation for Food & Agriculture Research (FFAR), in partnership with the Global Alliance for Improved Nutrition (GAIN), is on a mission to attract more private sector investment in the development of underutilised crops to feed an increasingly...
Good Source Foods has created a line of heart healthy, low-cal clusters – packed with superfoods and ancient grains – targeting the hottest trends of portion-controlled, low in sugar and functional benefits.
A new joint venture between Chef Thiam’s US-based West African fonio brand Yolélé and Mali Shi SA, a shea butter manufacturer that provides income to tens of thousands of women through its proprietary sourcing operations, has received a $1.98m grant from...
Whisps Snacks is fulfilling the US consumers demand for all things cheesy, upcycled snacks producer RIND is again pushing boundaries with a tropical launch in winter, and Doves Farm is hoping to propel the home baking trend with new Seeded Bread Flours....
Ahead of World Soil Day (5 December), Matthews Cotswold Flour has reconfirmed its commitment to the environment by forging the Cotswold Grain Partnership with local farmers to preserve soil fertility and wildlife habitats through regenerative farming...
The UK specialist miller and baker has joined a list of blue chip customers – including PepsiCo, Ella’s Kitchen and Vivienne Westwood, among others – that have adopted Mapp’s Customer Data Platform (CDP) to drive a targeted digital communication strategy.
UK organic flour brand Doves Farm has introduced a speciality flour range intended to appeal to adventurous home bakers wanting to experiment with taste and texture, but also bringing nutritional and environmental benefits to the mixing bowl.
With the pandemic resulting in weight gain for many, Kamut International is taking the opportunity to highlight the benefits that its khorasan wheat can add.
Food brand ZUVA is ensuring farm-to-fork traceability from its parent company’s farms in Africa through to consumers’ plates in Europe. “We have created a win-win situation for everyone participating in the value chain,” says founder and CEO Carl Heinrich...
With 2023 likely to be designated the International Year of Millet by the UN, the ancient grain is hoping to surpass the quinoa boom to soon become part of everyday diets across the world.
Kröner-Stärke has launched a range of spelt gluten, starches, flours and pregelatinized starches to allow producers to capitalise on the growing popularity of ancient grains as consumers embrace clean label.
Organic and non-GMO ingredient supplier Terra Ingredients has partnered with Chicagoland food business IYA Foods to rollout a flour made from fonio, which has been cultivated and consumed for centuries in West Africa.
The UK health food brand’s Fonio Ancient Super-Grain – touted as the ‘new quinoa’ – is being marketed as the alternative staple to intensively farmed cereals.
The California company's refrigerated line of overnight oats in a cup – in flavors like Coconut & Cardamom and Coconut & Cacao – aims to shift the narrative away from bars, educating consumers about a potentially harmful chemical along the...
Sweet ‘n heat, global cuisines, flavors that were once ‘out there’ and are now more accessible, and healthier substrates will dominate the snacking landscape next year.
After five years in business, the milling and grain specialist has rearranged its corporate leadership, modernized several of its aging mills and expanded its portfolio. CEO Dan Dye shared details of forthcoming plans at the International Baking Industry...
An innovative two-year project to identify ways to improve the nutritional qualities and shelf life of baked goods with sprouted grains and pasteurization has been awarded a £650k ($790k) grant by Innovate UK.
GoodMills Innovation has invested extensively in cereal ingredients that provide snacks with additional health benefits to enable producers to keep ahead of the rapidly changing snacking scenario.
North America’s leading flour supplier is expanding the milling and production capabilities of one of its existing Denver mills in the US to accommodate growing demand for ancient grains.
The US artisan wholesale bakery has enlisted founder Nancy Silverton, who sold the company in 2001, to create a range of sourdough breads to celebrate its 30th anniversary.
The Mexican bakery giant has refined the recipes of its Arnold, Brownberry and Oroweat bread brands to shrink ingredient lists – a move it said satisfies consumer demand.
Kraft Heinz’s platform to foster the next generation of F&B players has announced its second class of participants it believes will shape the future of food.
From a cheese and tomato snack to buckwheat dipping strips, four teams of food science students shared their modern twists on ancient grain flatbreads at the BakingTech conference held in Chicago, US, on February 25.
Attempts by soil and improvement company Ancientgrain to sue bakery ingredients conglomerate Bakels Senior NV for patent infringement over teff have been rejected by the Court of The Hague.
Italian firm Obà Food has received the green light from the European Commission to market the West African ancient grain called Fonio on the continent.
Facebook IQ’s 2019 Topics & Trends Report confirmed what BakeryandSnacks had picked up on long ago: bread’s renaissance is a rising, hot topic on social media.
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*...
General Mills will launch ancient grains Cheerios to take the fast-growing trend into mainstream cereal, its marketing manager for cereal innovation says.
Sales of packaged bakery products have been sluggish for years as shoppers have shifted their focus from the center of the store to the perimeter, but there are pockets of opportunity in industrially-produced 'artisanal' goods; ancient grains;...
Given the recent concerns surrounding safe supply of chia seed coupled with rising consumer demand for minimally processed ingredients, Anne Brown, general manager of Glanbia Nutritionals’ Next Generation Grains processor, says manufacturers can’t underestimate...
