Oat growers should be able to better understand freezing in oats and develop hardier varieties thanks to a novel imaging technique, says its developer David Livingston from the US Department of Agriculture (USDA).
Equipment suppliers must learn about the nutrition and functionality of grains because manufacturers are increasingly looking for NPD assistance, says Baker Perkins.
General Mills will launch ancient grains Cheerios to take the fast-growing trend into mainstream cereal, its marketing manager for cereal innovation says.
Cereal and plant proteins hold huge potential for breakfast cereal and snack bar fortification but taste and texture remain challenging, say Kellogg’s lead product development scientist.
The impressive growth with all things protein will continue, with clear beverages, breakfast cereal, and maybe even protein in French fries offering opportunities for suppliers and manufacturers alike.
Ethiopian teff grain is highly nutritious and versatile, presenting huge potential as an alternative crop in developed countries, says the Whole Grain Council.
UK barley shows low nitrogen levels but wheat quality remains a concern, crop damage has hit UK winter oilseed rape, Bill & Melinda Gates inject $14.5m into sorghum research, and Australia research investment to benefit crop productivity and profits.
The cereal and grain science community must think ahead in order to remain relevant and overcome challenges amid huge change, says the president of AACC International.
Poor grain prices have put a lot of pressure on business this year, but a gluten-free oat contract should take some of the weight off, says an Irish tillage farmer working for Glanbia.
Interview with Richard Laverick - head of regional development at HGCA
David and Bill Jordan, the brothers who launched the Jordans cereals brand, have taken over ownership of European Oat Millers (EOM), a major supplier of breakfast cereal ingredients and own-label breakfast cereals.
US total sales for Special K dropped $56m for the year; a slump that could be rescued with lifestyle-focused NPD, says the head of innovation at Mintel.
Grain Millers is developing fully-sprouted oats but says industry needs to clarify the definition of ‘sprouted’ to differentiate between fully and partially-sprouted grains.
Cereal makers should consider moving NPD away from the breakfast table and introducing milk-free snack bags to be eaten like crisps, according to Canadean.
Non-wheat cereals have huge potential for nutritional breads, but further in-depth research is needed to overcome dough difficulties and nutrient retention concerns, say researchers.
Consumers can eat up to 34% more calories when eating breakfast cereal with smaller flakes; a physical factor cereal makers should take a closer look at, says the lead scientist of a new study.
There are large supplies of cereal and record trade levels set for 2014, but world wheat production will drop by 2%, according to the Food and Agriculture Organization (FAO).
Heat treatment of oats remains very traditional and should shift to continuous technologies for improved nutrition and reduced contamination, says a Campden BRI processing expert.
Last month, HGCA unveiled the five companies that will take part in its eGrain passport pilot to determine the feasibility of moving the current paper grain system online. Roz Reynolds, HGCA’s head of marketing, caught up with Milling & Grains ahead...
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.
Kellogg Australia has reduced the sodium content of its Special K cereals by 15% in a recipe overhaul and says it will take a new, healthier direction in 2014.
Processors face tough competition and consolidation of rice mills
The fiber and whole grain intakes of many Americans are still falling well short of the recommendations, but food such as ready to eat cereals, yeast bread/rolls, and oatmeal are making significant contributions in the right direction, says a new study...
Brazil from other markets as opportunities lie across all age groups for snacks, cereal and bakery, although motivators remain different, says Canadean.
The use of ancient grains in new products continues to boom in Western Europe, and the top category last year was bakery, according to Innova Market Insights.
China takes cautious approach to GM corn, Tiger Brands buys a second mill in Kenya, DuPont gets go-ahead on new insect control in US and the HGCA calls for crop committee candidates.
About 30% of the major global cereal crops may have reached their maximum yields, Olam International is dumping its 50% stake in Lansing Olam Canada to focus on the rest of its grain business, and despite notable gains in wheat production, the EU grain...
New research on the importance of differentiating quality along the global oat supply chain, finding flexibility in future GM/non-GM crop coexistence regulations, and the potential (and challenges) of single kernel near infrared technology in distinguishing...
General Mills has developed a no-bake method for granola that ensures the desired toasted appearance and flavor while reducing costs, energy and production time.
As the FDA prepares to conduct consumer research into whole grain labeling statements before it issues finalized guidance for industry, the debate over precisely what should constitute a ‘whole grain’, as well as how the amount of whole grain should be...
The percentage of new US food product launches featuring ancient grains or seeds has almost tripled since 2008, according to Datamonitor. But the bulk of activity is focused around just two ingredients: Chia and quinoa.
