Archer Daniels Midland (ADM) has opened the doors to its state-of-the-art, 30-cwt Mendota mill – replete with current technology and convenient access to railways.
FEDIMA and AMFEP are hosting a series of webinars that delve into the safe guidelines for workers in the baking industry who are exposed to dust from flour and enzymes.
Bread is the third-largest contributor to CPG’s $360bn value, according to a report by the Grocery Manufacturers Association, while snacks, cereal, cookies and crackers also play an important role.
Archer Daniels Midland Company (ADM) has introduced two organic flours to its complementary range of organic and grain-based products, to enable customers meet increasing consumer demand for clean label products.
The milling company will cease production at flourmills in Minnesota and Kansas, as well as its wheat mill in Chicago, as the capacity is absorbed by a state-of-the-art mill in Mendota.
The grain, oil and pulse supplier has launched a digital storefront to support producers seeking non-GMO ingredients – including its Suntava Purple Corn – in quantities under 4k pounds.
CH Guenther & Sons (CHG), which supplies buns and English muffins to quick-serve restaurants (QSR) and grocers, has finalized a deal to acquire Mid South’s extensive bun business, including the supply of 3,500 McDonald’s restaurants across the US.
Eurostar Commodities has launched its first gluten-free flour, intended to be versatile enough for a variety of baked goods, including cakes, specialty breads and pizza dough.
A New York resident has filed a putative class action against Mondelēz Global LLC alleging it is misleading consumers by misrepresenting the composition of its Honey Maid Graham Crackers.
India's fortified flour distribution scheme is spreading further throughout Haryana, with Ambala and Karnal the latest districts to see the scheme introduced among its residents by February 1.
Henrik de Vries, commercial manager at KRÖNER-STÄRKE, explores ways in which bakeries can optimize their use of flours and starches to keep up with changing consumer demands – without the use of chemicals, modified starches or E-numbers.
A letter from Michael Gove, Secretary of State for Environment, Food and Rural Affairs (Defra) to the Real Bread Campaign – which has been lobbying for the Honest Crust Act – stated that Defra will look into the bread and flour regulations once the UK...
The Federation of Bakers (FOB) has welcomed the government’s announcement that it will consult on the mandatory fortification of flour with folic acid in a bid to tackle fetal abnormalities.
Downing Street is expected to introduce a new policy that all flour is to be fortified with folic acid in an effort to reduce the number of babies born in the UK with neural tube defects (NTDs).
The Grain Millers Association of Zimbabwe (GMAZ) has suspended the supply of bread and self-raising flour to biscuit and confectionery firms to ensure continuous supply for major bread bakers.
Puratos was forced to cancel its event in Napa Valley, California, due to the deadly Atlas Fire that has destroyed at least 3,500 homes and businesses in the region.
Good Grain Bakery, a UK organic artisan bakery specialising in gluten-free vegan bread, has been listed by online supermarket Ocado and with organic delivery company Abel & Cole.
The effects of different flours, including chickpea, chestnut and tiger nut, on gluten-free bread have been examined with results suggesting tiger nut flour could be a winner.
As more shelf-space is dedicated to gluten-free products in the snack and bread aisles, one retired baking industry veteran noticed a void in the in-store bakery section—and it pulled him out of retirement and back to the drawing board.
The free-from grains trend is gaining pace as gluten-free becomes a global standard in the bakery industry, wrote Euromonitor’s senior insight analyst Pinar Hosafci.
Brazil’s national health surveillance agency ANVISA has opened a public consultation over plans to revamp a 15-year old regulation that requires food companies to enrich wheat and maize flour with iron and folic acid.
Cauliflower is a nutrient powerhouse packed with vitamin C, K, B6, folate, potassium, and fiber… and it also makes a surprisingly good bread substitute, says Santa Barbara-based start-up Outer Aisle Gourmet, which has secured shelf space for its cruciferous...
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.
If you’re going to launch a gourmet organic, vegan and gluten-free bakery business, L.A. is probably the place to do it, acknowledges Karma Baker’s founder Celine Ikeler. But if you plan to stick around, you’ve got to make products that will appeal to...
No self-respecting food conference would be complete these days without a session on edible insects. But are they a gimmick or a serious source of alternative protein? FoodNavigator-USA editor Elaine Watson headed to the 2015 IFT show in Chicago to find...
Consumers are familiar enough with pulses for bakers to seriously consider incorporating the ingredient into industrial breads, says Best Cooking Pulses.
Pulse flours could provide a plant-based protein boost for baked goods, snacks and pasta – tapping into growing demand for non-animal-derived protein, says Ingredion.
GM farming pressure in Tasmania, Uzbekistan harvests record grain levels, Cargill invests in southern US grain facility, GrainCorp buys stake in Five Star mill, and Doves Farm launches gluten-free flours.
M&G Exclusive: Interview with Ardent Mills CEO Dan Dye and COO Bill Stoufer
The US Department of Justice will allow the formation of Ardent Mills, the largest US flour miller, to proceed if the companies involved sell four competitively significant mills. The massive venture would combine the flour milling assets of ConAgra Mills,...
Industry must improve the quality of maize and sorghum steamed breads to ensure an appealing, cheaper alternative to wheat breads in Africa, say researchers.
Pentosan extract from rye bran can be used to thicken and nutritionally improve gluten-free bread but the complex processing could limit industrial-scale use, researchers find.
September is set to be the month of sourdough in the UK, with The Real Bread Campaign gearing up for Britain’s first national celebration of the bread. But what makes this bread any more "real", anyway?
Gluten-free grains amaranth, quinoa and kañiwa can be used to develop novel corn-based extruded snacks with improved expansion and softness, finds new research.
Using ingredients from chick peas, dry peas and lentils - which are richer in fiber, protein, and micronutrients than gluten-free staples rice and tapioca flour - could significantly improve the texture, nutrient quality and shelf-life of gluten-free...
Infrared radiation (IR) can be used in place of part of the traditional frying process to reduce fat in gluten-free donuts without impacting taste, research finds.
Flour made from cassava can be up to half the price of regular wheat flour, holding great promise for bakers amid commodity volatility, says the Food and Agriculture Organization (FAO).
