A US flour and grain blend recall has hit major brands including Frito-Lay and Mondelez and forced widespread precautionary recalls on snacks, cereal and biscuit products.
Controlling levels of a bran compound known as ferulic acid could help to improve the taste and smell of whole wheat bread products, researchers suggest.
Onion skins that are normally consigned to waste bins could be used to up antioxidant activity in wheat bread without affecting consumer appeal, according to researchers.
Australian food giant Goodman Fielder will offload its New Zealand flour milling business to Japanese firm Nisshin as part of its wider strategy to recover from struggling finances.
Special edition: Free-from foods (gluten-free, dairy-free)
With many manufacturers in gluten-free notching up growth rates rivals in the center of the store can barely dream of, you’d assume the burgeoning category is a hotbed of recipe innovation and excitement.
Naturally antioxidant-rich coriander leaves improve the sensory and bakery characteristics of white bread significantly, while also prompting enhanced shelf-life, according to researchers.
Gluten-free foods could benefit from highly fibrous fruit flours developed from the by-product of juice and cider production, according to a senior researcher.
Enzyme specialist Novozymes has developed a new bacteria-derived xylanase that it says is a predictable, cost-effective single-use product for baked goods that holds all the benefits achieved when traditionally using blends.
Navy and pinto beans are the best suited when making pita breads with pulse flours in place of wheat but substitution must be minimised to 25% if quality is to be maintained, according to new research.
A new, larger integrated baking facility will enable food giant, Cargill, to cope with increased demands for speciality, complex bakery products, it said.
Agrifood giant ADM has denied that it has infringed a patent owned by arch rival ConAgra covering technology enabling it to produce high fiber whole wheat flour with the palatability and appeal of refined white flour.
ConAgra has accused agrifood giant ADM of infringing a patent covering technology enabling it to produce high fiber whole wheat flour with the palatability and appeal of refined white flour.
Increasing aromas and using oxidised enzymes can help bread manufacturers reduce salt as a Dutch cap on salt content looms, according to ingredients firm Sonneveld.
Ingredients firm National Starch has launched a gluten-free flour that it claims can boost dough hydration and improve functionality compared to gluten-free starches typically used in premium bakery goods.
German manufacture Dr Suwelack is expanding its sourdough production by 25 per cent thanks to the start-up of new drying facilities at the company’s headquarters in Billerbeck. The first products look set to emerge from the new line within weeks.
Nigeria’s growing flour milling industry has a positive future despite challenging operating conditions and fluctuating wheat prices, according to Babatunde Odunayo, executive vice chairman of Honeywell Flour Mills.
Non-conventional African grains show promise in producing breads with good nutritional and sensory properties, and “deserve an increasing interest in bakery industry,” according to new research.
A wheat substitute derived from mushrooms containing β-glucans could be used to produce healthier cakes with quality attributes similar to those of the control, finds a new study.
Gluten-free spaghetti with a high content of maize flour ticked all the boxes regarding sensory attributes and could be an alternative to conventional pasta due its superior nutritive value, claim scientists invovled in pasta research.
Ulrick and Short has strengthened its Synergie range of ingredients with two new starches to help the bakery industry improve the quality of batters – and therefore of finished products.
Varying the extrusion conditions of snacks made with lentil flour may help to create more acceptable sensory attributes in new product development, according to a new study.
Phenolic acids retain their antioxidant activity after the baking process, said researchers who claim their findings are critical in terms of the development of functional foods.
Snacks produced using wholegrain lentil flour can meet consumer acceptability in terms of texture and structural attributes if the correct extrusion conditions and feed composition are applied, claim Greek researchers.
Steam jet-cooked buckwheat flour can be used to partially replace shortening in baked goods including cakes, with no detrimental impact on texture or volume, claims new research from Korean and US researchers.
The Buhler Technology Group has acquired a Chinese specialist in flour improvement products to extend the range of services it offers clients in the country.
A new white wheat concentrate brings brings taste and colour benefits, claims its producer, Limagrain Céréales Ingrédients (LCI), part of Groupe Limagrain, the EU’s largest seed breeder.
A new range of cold swelling starches are designed to deliver texture and stability to baked goods without the need to declare them on an ingredient label.
Whole yellow pea flour could be used to create low-GI foods with similar sensory characteristics to whole wheat flour, according to a new study from the Journal of Food Science.
A new study has pitted use of a Datem enzyme against three generations of lipase enzymes, and found that action on bread volume is similar - but with some differences depending on fermentation times.
DSM Food Specialties says it has developed a new enzyme preparation which will offer bread manufacturers a "cost-effective and sustainable alternative" to emulsifiers CSL and SSL (calcium and sodium stearoyl lactylate).
FoodNavigator's Snack Size Science brings you the week's top science every two weeks. This week we look at how to make chocolate cake healthier, and boosting the nutritional profile of gluten-free bread.
Caravan Ingredients has developed a new enzyme-based ingredient system which it claims can extend the shelf life of cakes, even those with a low fat content which tend to stale faster.
National Starch has moved into gluten-free bakery solutions with a new range of clean-label starches for use in gluten-free products for the North American market.
Replacing 5 per cent of the flour in bread with inulin could boost the nutritional content of white bread without detrimental effects on the sensorial profile, says a new study.
Bread is a good-value, consumer staple and the current economic climate is an opportunity to reinforce its value, says the director of a leading UK bakery body.
MGP Ingredients has announced that it has stopped production at its Atchison flour mill in Kansas and intends to switch the sourcing of its wheat flour to ConAgra for its protein and starch ingredients.
Rice flour that has been pin-milled appears to make bread with a
better texture than when common commercially-produced rice flour is
used, say US researchers.
National Starch introduced an extension to its Homecraft range of
functional flours to the European market at FIE this year called
Express 760, aimed at building viscosity and texture in instant and
ready-to-heat foods.
A UK food safety panel is recommending that the mandatory addition
of folic acid should be made at the milling stage rather than at
the manufacturing stage, shifting the cost burden to suppliers.
Wholegrain flours that can be used to produce white baked products
are proving a hit with US bakeries looking to meet new healthy
eating guidelines, but colour is still proving a challenge,
writes Lorraine Heller.
