Einkorn (Triticum monococcum) wheat supplies more carotenoids than durum and bread wheats in finished food products, according to research evaluating carotenoid degradation during bread, biscuit and pasta manufacturing.
There is evidence that global markets for certified non-GM grain are contracting, as consumer acceptance of GM grains such as canola grows, claims the Australian Bureau of Agricultural and Resource Economics (ABARE).
Grain processors, bakery manufacturers and consumers could benefit from research being carried out in the UK that aims to develop new mineral rich white flour through plant breeding and x-ray technology.
Rice bran and baby cereal specialist NutraCea is cutting 17 per cent of its US work force, a move the company claims will save $1m annually in its process of reducing its overheads under Chapter 11 bankruptcy.
A suspected cartel in the flour industry in the Netherlands is the subject of an investigation by the Dutch competition authority (NMa), with the spotlight being placed on the practice of both domestic and foreign players in the sector.
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.
Pava, a major Russian processor of flour and cereals, has developed a standard set of characteristics for its flour grade Zhitnitsa, with it said is rich in vitamin E and can help bakers provide healthier products to meet the growing demand for functional...
Rye’s reputation as a cereal particularly at risk of acrylamide formation could be unfounded, according to a new study published in the Journal of Agricultural and Food Chemistry.
Leftover materials from ethanol could be used to make more nutritional flat breads such as naan and chapathi, according to a US based research project.
China’s position as a global supplier of wheat has strengthened particularly due to the fact that worldwide stocks are at their lowest levels for 25 years, according to a new report from Leatherhead Food Research.
The Grain Foods Foundation (GFF) has distributed information to food manufacturers and marketers to help them deal with media enquiries about gluten-free diets and foods.
Eating a high-fibre breakfast from rye may increase feelings of satiety and lead to reduced food intake later in the day, says a new study from Sweden.
Crackers made from the flour of chickpeas may contain between 3 to 6 times more iron than existing products, offering nutrient-rich options to the burgeoning gluten-free market.
Formulating gluten-free breads with common emulsifiers may delay the staling of the products, leading to longer shelf-life, according to new research from Germany.
Most Canadian wheat farmers are opposed to the introduction of genetically modified (GM) wheat unless market conditions change, according to a Canadian Wheat Board (CWB) survey.
Researchers from Nigeria have found that xanthan gum can assist with quality and storage issues of cassava-wheat bread in a study that could help encourage use of cassava flour in products.
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.
ConAgra Mills has developed a gluten-free flour that claims to have superior nutritional qualities to white rice, potato and corn flours, made with a blend of ancient grains.
Prices for bread flour have fallen from their highs of 2008, but price pressures are constant for wheat flour used in bread formulations as quality concerns remain.
Oat and corn fibre may boost the fibre content of gluten-free bread and enhance the colour, texture and volume of the loaves, says a new study from Greece.
Formulating pasta with oats or quinoa may offer pasta manufacturers alternatives to traditional semolina, and open up opportunities in the gluten-free market, says new research from Italy.
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.
AHD International has expanded its range of chia products to include chia seed flour, a gluten-free, heart-healthy alternative to white flour in bakery products.
The popularity of spelt has rocketed in recent years, leading to a 130 per cent increase in European product launches containing the ancient grain over the past three years.
Millers are considering a range of strategies to ensure they can meet bread makers’ demand for strong flour after a bumper harvest created a shortage of high-protein wheat.
Researchers at Rothamsted Research in the UK have analysed 200 globally-sourced whole grains for their known health-promoting components, which they say could lead to selective grain breeding for healthier wholegrain foods.
Beneo-Remy has reassured customers that prices for its rice-derived ingredients will not rise ‘for a few months at least’ after trade restrictions and volatility on world markets played havoc with raw material costs earlier this year.
Beneo-Remy has added a stabilised rice bran and germ mix to its range of rice-based ingredients, intended to improve the fibre content and nutritional profile of gluten free bakery products, extruded cereals and pastas.
Ingredients manufacturer National Starch Food Innovation claims that its new texturising system will enable food producers to improve the texture and crispiness of wafer-style products.
Russian grain processor PAVA says it is already in negotiations with major firms to supply products from its new grain fractionation plant, due to be up and running by 2010.
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.
Russian grain processor PAVA aims to increase the quality and volume of its wheat flour production with the installation of a new grain dampening unit at its Rebrikha mill.
The UK’s National Farmers Union (NFU) is calling for the reinstatement of European import duties on cereals to protect grain producers both domestically and in northern Europe.
Ambitious Russian grain processor PAVA spears higher margin value-added ingredients, announcing plans to break ground on a grain fractionation plant for the production of wheat gluten, starches and syrups.
Snack and cereal product makers delving deeper into value-added products could be drawn to a new twin-screw cooker-extruder from UK equipment firm Baker Perkins.
Britain’s weather this week will determine not just the quantity and quality of the 2008 wheat harvest but also domestic supplies for sale in 2010, warns the National Farmers Union.
Sara Lee has changed its whole grain claim on its white bread following a settlement agreement with an advocacy group, demonstrating the current sensitivity surrounding health claims.
Speculation is growing about potential buyers for National Starch Food Innovation with ADM emerging as a likely contender, according to one industry analyst from Frost & Sullivan.
A new pneumatic in-line sifter provides baked good and cereal grain processors a quality assurance tool for moderate to high production volumes, claims Great Western Manufacturing.
Hydrocolloids can be added to tortilla formulations containing bean
flour to extend the product's shelf life and improve texture while
increasing its nutritional content, say researchers.
NutraCea has received approval from the US Department of
Agriculture (USDA) to supply stabilized rice bran as an enhancer
for pulverized meat and poultry products.