Higher world populations and changes in dietary patterns - notably
in emerging economies - are leading to a steady increase in food
demand which will have a positive impact on world grain prices,
says a grains analyst this week.
Wessanen, the Dutch wellness foods group, is to close one of its
British breakfast cereal production units as part of its cost
cutting programme, Operation Phoenix.
The healthy components of fibres such as oats and rye can also
enhance their flavour if the correct processing techniques are
used, claims new Finnish research.
Children who frequently consume cereal are less likely to be
overweight, according to the findings of a new study published in
today's Journal of the American Dietetic Association.
Lifestyle Bread has announced a new low-carbohydrate bread
break-through. After years of research, the discovery allows
superior bread quality with a substantial reduction in carbohydrate
content, by substituting virtually all flour...
Buhler has developed a roller mill for grains, bean, seeds and
cocoa which allows such commodities to be ground into an ultrafine
consistency - crucial for effective processing.
The UK's Cereals Industry Forum is to receive a £1.4 million
government grant over the next three years in an effort to improve
efficiency and competitiveness in the grain chain.
The world's largest gathering of grain-based industry professionals
will convene at the annual American Association of Cereal Chemists
meeting, at the end of September in Oregon, US to discuss advances
in production and processing...
UK pulse processor William Rodgers has installed one of Sandiacre's
state-of-the-art carousel type BTM250 block top machines to package
pulses in block bottom/block top format packs - a system which is
said to save both time...
In a move to boost industry research and enhance nutritional
applications of wheat and other major cereal crops, chemical giant
DuPont announced this week that it is making proprietary wheat
genome data available to public and private...
New research from the UK has revealed that selenium (Se) levels in
British bread-making wheats are 10 to 50 times lower than in their
American or Canadian counterparts. The study, published in the
Journal of the Science of Food and...
