Floodwaters inundated a farm in Pacific Junction, Iowa, in late March. Pic: Getty Images/Bloomberg/Daniel Acker

Low maize output in US grays 2019 global cereal production

By Kristine Sherred

Overall cereal production could increase 1.2% to 2.68m tons by the end of this year, but excessive flooding in the Midwestern US has diminished prospects for maize, according to the UN’s Food and Agriculture Organic (FAO).

New breeding techniques are being used to develop hardier wheat strains

Crop strains developed in ‘no time’

By Rick Pendrous

French grain co-operative Limagrain is using the latest gene selection techniques and advanced computer technology to speed up the development of wheat and maize varieties with characteristics that provide benefits to both cereal farmers and manufacturers...

'The price is obviously a big appeal for manufacturers because it’s a by-product,' says professor

Dispatches: AACCI annual meeting 2014

Cottonseed: The next big GMO-free protein for snacks?

By Kacey Culliney

The by-product from non-genetically modified, food grade cottonseed packs high levels of protein into extruded snacks, says a professor from New Mexico State University.

allergens, free-from, Dutch Spices

Dutch Spices claims first with allergen-free range

By Lynda Searby

Dutch Spices claims to have become the first company in Europe to offer a range of dry spice blends, marinades and sauces that are free from the 24 allergens on the Dutch food allergen database (Levensmiddelendatabank).

The dwindling European corn borer, GM maize & soybeans, and the effects of global warming on wheat

Bite-size Milling & Grains Science

The dwindling European corn borer, GM maize & soybeans, and the effects of global warming on wheat

By Maggie Hennessy

Shrinking populations of a historically damaging corn pest could mean significant savings for Eastern US farmers, a genetically engineered grain cell wall invertase could significantly improve grain yield and quality, the EFSA GMO panel deems a GM soybean...

GM maize for Europe? Pest management breakthroughs and cost-effective enrichment method hold promise for industry


GM maize, disease control and grain enrichment

By Nicola Cottam

A newly developed GM maize may soon be available in Europe, scientists uncover promising findings in the quest for disease prevention and exome designs prove cost-effective in grain enrichment.

South African maize cartel inflates prices, fuels GM

South African maize cartel inflates prices, fuels GM

By Maggie Hennessy

A select group of companies continue to commandeer the entire South African maize value chain, fueling continued production of genetically modified grain and squeezing the country’s poorest residents, according to a report from nonprofit organization...

Who makes Oprah’s favorite popcorn? POP! Gourmet Popcorn

Big intervew: David Israel, Founder and CEO, POP! Gourmet Popcorn

Who makes Oprah’s favorite gourmet popcorn? Meet the king of pop…

By Elaine WATSON

In year one of launching its first retail products, POP! Gourmet Popcorn notched up sales of almost $1m. In year two, it’s looking at $3-4m. Next year, it's aiming for $10m, says founder David Israel, who’s on a mission to turn the bland stuff we...

European distribution should boost business, says Mmmh! Michel

Mexican snack pellet firm plans Europe distribution

By Kacey Culliney

Distribution in Europe will broaden business to include snacks companies that can’t buy a complete pellet container imported from Mexico, exports director of Mmmh! Michel says.

Looking into what fibres impact end bread quality...

Fibre-enrichment formulation challenges: Study

By Kacey Culliney

Enriching breads with wheat bran, resistant starch and locust bean gum results in favourable tasting products but can reduce volumes and lengthen mixing times, study finds.

Maize-based nut substitute targets allergen-free market

Maize-based nut substitute targets allergen-free market

By Caroline Scott-Thomas

Limagrain Céréales Ingrédients (LCI) has introduced a maize-based nut substitute ingredient to add a nutty taste and texture to food products without introducing nut allergens to food facilities.


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