German flour treatment specialist Mühlenchemie is placing a spotlight on scientific work into wheat flour alternatives, while US biotech firm Energis has garnered the green light for its pathogen reduction tech.
The volatile price of flour is purported to be a whopping £17/kg in North Korea, meaning that a loaf of bread today is seen as a symbol of wealth among locals.
Lantmännen Biorefineries has developed a gluten-free wheat starch from autumn wheat harvested in Sweden to capitalise on the growing market for gluten-free baked goods.
The acknowledged expert in crispy, soft, taste and texture for the bread and pastry space has appointed Jean-François Honoré as president and CEO of the group.
As Russia barrels down on Ukraine, multinationals like Grupo Bimbo, Nestle and Mondelez are closing operations citing safety concerns, and the already-stressed global wheat supply will get stretched to its limit.
Parle Products has expanded its portfolio with the launch of Parle G Chakki Atta (flour) to capitalise on the trajectory growth the home baking trend has experienced since the outbreak of the pandemic.
Arcadia Biosciences, a publicly-traded biotechnology firm focused on value-added food ingredients, has developed a non-GMO reduced wheat flour that contains 65% less gluten than traditional flour and performs like regular flour in food formulations.
The heirloom grain miller has promoted Cargill veteran Troy Anderson to VP of operations, marking the start of a process to carry the young company into the future.
The company's scientists have developed a series of wheat varietals through traditional breeding methods that provide functional benefits like high fiber content, extended shelf life or reduced gluten. Arcadia debuted these ingredients in the form...
Limagrain Céréales Ingrédients (LCI) has developed a fermented wheat flour that provides a targeted production of naturally occurring organic acids to lengthen the shelf life of baked goods, which bakers can confidently list as clean label.
The European Bank for Reconstruction and Development (EBRD) has partnered with the Industrial Development Bank of Turkey (TSKB) to provide working capital to Ulusoy Un Sanayi Ve Ticaret A.S.
Sprouted grain flour is gaining traction with food manufacturers and consumers alike thanks to its sweeter taste, longer shelf life, increased nutrient bioavailability and overall better baking experience, claims Peter Reinhart, a chef and cookbook author.
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.
A blend of oat, rye, and buckwheat flours with wheat flour ensures a bread with added value in terms of nutrition, palatability, shelf life and ease of handling during processing, in comparison to bread from whole grain flours, finds a Spanish study.
A cassava-based wheat flour replacement will appeal to bakery manufacturers keen to develop a wide selection of gluten-free products when it becomes available later this year, claims the US ingredient supplier.
Beating the high costs linked to the price of wheat flour on
today's market, bakers in the African country of Ghana can now
access a cheaper alternative produced with cassava and maize.
Using stabilised rice bran (SRB) in battered and fried products in
place of wheat flour cuts fat, calories, sodium content and cost,
according to new research.
A small Canadian milling company has found a novel way of creating
more value from its by-products - by tapping into the growing craze
for low carbohydrate products made popular by the Atkins Diet.
