EverGrain Ingredients’ inaugural showcase at Plat Based World Expo put a barley rice protein ingredient that helps brands maintain the taste, texture and nutrition content typically found in animal-based counterparts.
Scientists at Carlsberg Research Laboratory have invented a non-GMO breeding method, called ‘FIND-IT’, which helps find variants that better tolerate heat, drought or other climatic challenges. And while the obvious application for the brewer is barley...
Japanese conglomerate Teijin Limited has forged a partnership with Spanish distributor Emilio Peña SA (EPSA) to sell the highly nutritious BARLEYmax, which punches in with 15x more dietary fibre than rolled barley.
For every visitor to participate in a survey on sustainability at FiEurope 2021, EverGrain Ingredients has pledged to donate another metre of land to the climate-focused organisation’s Adopt-a-Meter initiative.
EverGrain is revolutionising the use of spent barley saved over from the brewing process: creating ingredients that not only add functional and processing benefits to snacks and baked products, but also tick the sustainability box through its circularity...
Australian grain specialist firm The Healthy Grain has grand plans to develop a novel source of naturally gluten-free barley for food and beverage firms seeking a healthier, less-allergenic alternative ingredient.
Axereal’s malt subsidiary Boortmalt has doubled its capacity to 3m tons annually through this acquisition and now boasts 27 malting facilities on five continents.
Pipeline, an agriculture company devoted to organic, non-GMO and regenerative practices, reached a tentative agreement to purchase a subset of Organic Ventures, bringing its president in as a shareholder.
Scientists in Scotland have identified the gene in barley which is responsible for drought resistance, which could help the Scotch whisky and wider cereals industry respond to climate change.
Malt Products Corporation (MPC), which manufactures malted barley extract and sweeteners, has seen increasing demand for non-GMO and natural, nutritious ingredients.
Cereal bran is underutilized as a functional food ingredient but can enrich the fiber content of bread providing the antinutrient components are reduced, researchers say.
The Advertising Standards Authority (ASA) has rejected a complaint from the Real Bread Campaign about the advertising of ABF Grain Products’ Allinson brand loaves.
Premier Foods will need to invest to truly differentiate in the UK breakfast biscuit segment as competition is fierce from rivals like Kraft Foods and Kellogg, according to an analyst.
A four per cent decrease in planting areas for wheat used in biscuit production in the UK has led one analyst to suggest there may be a reduced quality crop available for biscuit manufacturers – but warned it may be too early to tell.
Heavyweights in the bakery industry are this week showcasing their
latest innovations in Orlando, Florida, at the International Baking
Industry Exposition, where millions of dollars of deals are
expected to close over the next four...
Barley and rye are underutilized whole grains, and although they
are considered to be minor cereal grains they have major health
benefits, heard food scientists and manufacturers last week.
A $5m project aimed at identifying and improving the genetic
make-up of barley could lead to higher yields and a better quality
crop, said the US Agriculture Secretary Mike Johanns on Friday.
The world's largest barley storage and malting plant combination
has installed innovative technology in order to realise cost
savings and real-time quality control.
A newly opened malting facility in the Netherlands has installed a
Buhler high-capacity cleaner in order to achieve safety without
compromising processing efficiency.
Australia looks set to widen the definition of 'wholegrain' to
allow more foods to include this term, increasingly associated with
heart health, on their product labelling.
