European bakers should carefully monitor global growing conditions as the trends in major producing and exporting countries are a predominant influence on prices.
Scientists have optmized a method to detect inorganic arsenic (iAs) at low levels in cereal-based food like bread, breakfast cereals and corn snacks, an issue which is not currently regulated by any fixed quantities in Europe, they say.
Incorporating whole grains into bakery formulations dramatically impacts functionality and so it is easier if bakers start from scratch, says the director of R&D at Archer Daniels Midland.
The traditional snacks category has veered off course with pulses, beans and veg being favored over potato and corn. But what does this mean for old favorites?
Wheat strains resistant to rust damage should improve the quality of Kenyan wheat and also reduce the country’s dependence on imports, the Food and Agriculture Organization says.
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.
A new survey has revealed that far from enjoying a traditional full English each morning, many Brits are skipping breakfast because they say they do not have enough time.
Grupo Bimbo has developed a branded US gluten-free line that an analyst predicts big things for given the company’s strong market foothold and retail network.
After years in the draft stage, the US Food and Drug Administration has finalized its rule defining the term “gluten free” for voluntary food labeling. The final version contains no surprises, but will bring certainty to a market in which many firms have...
Pasta Foods is celebrating the 10th anniversary of its Total Bag Control (TBC) bagging system, which has been adapted over the years to meet the company’s changing needs.
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.
The gluten-free foods market has continued to grow as new ingredients and technologies have significantly improved the taste of products, according to experts at the Institute of Food Technologists’ annual meeting.
The bakery sector has taken strides in gluten-free, but there remains immense potential for in-store bakeries to better tap into the sector, says UK ingredients firm Ulrick & Short.
Back in 2008/9, Boulder Brands CEO Steve Hughes had a lot of sleepless nights. The struggling Smart Balance spreads business - which represented 90% of group revenues - was running “in fourth gear” - and the economy was in the doldrums.
Understanding why consumers have adverse reactions to certain types of bread should be researched, instead of searching for some miracle gluten-free replacement, says The Real Bread Campaign.
USDA regulators have confirmed that unauthorized GM wheat has been found growing in a field in Oregon, raising concerns that wheat exports could be negatively affected.
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).
The US wheat market has failed to recover like its market counterparts, but despite this global prices will settle and supplies strengthen, according to Rabobank.
A new partnership between Heartland Harvest (Illinois) and Harvest Innovations (Iowa) is set to deliver new gluten-free pasta to the food industry, tapping into a substantially growing sector.
The Food and Agriculture Organization (FAO) has said that grain harvests are set to reach record levels in 2013, and wheat production is forecast to recover from last year’s reduced level.
A new non-genetically modified (non-GM) ‘superwheat’ developed for growing in the UK, which yields 30% more than traditional wheats, could be of a quality suitable for breadmaking, according the National Institute of Agricultural Botany (NIAB).
Cereal maker Post Holdings says it will close its Modesto, California plant - which employs approximately 140 employees - and transfer production to other facilities, by September 2014.
Farmers organization Copa-Cogeca has forecast EU soft wheat production to increase 3.7% on last years levels by the 2013/14 marketing year, but worries that weather may impact yields.
A major new player in the flour milling industry will emerge later this year following the merger of ConAgra Mills and Horizon Milling (a joint venture between Cargill and CHS) to create a new company called Ardent Mills.
The Real Bread Campaign has slammed UK industrial bread manufacturers on the misleading use of ‘wholemeal’ and ‘wholegrain’ and has called for meaningful legal definitions and robust regulation.
With some of the nation’s biggest organic brands already among its customers, Kamut International is anticipating even more growth as it expands the science behind its ancient grain to target heart health, diabetes and sport nutrition.
Limagrain Céréales Ingrédients (LCI) has extended its fibre range with a new ultra-fine wheat bran ingredient that it says can improve structure, texture and nutrition in a broad range of food and beverages.
The rise of celiac disease is not a result of higher gluten content from wheat breeding but more likely a result of increased per capita consumption of wheat flour and vital glutens, a scientist says.
Use of wheat for feed should be lower than last year but will remain high and this could put more pressure on already tight supplies for the bakery and snacks industry, an analyst says.
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.
BakeryandSnacks.com has put together a ‘festive bake-off’ scouring all the science and research from 2012 on gluten-free products to see how efforts to improve quality and up nutrition compare.
The production of celiac safe food products from non-commercial, traditional wheat strains has great potential, despite a recent study suggesting some are not suitable, say researchers.
Pound volumes of bread & rolls, ready-to eat breakfast cereals and wheat-based cereal bars have plummeted in the past five years in the US food, drug and mass channel as shoppers spurn ‘beige’ center of store categories, according to new data.
UK research institute Campden BRI says that getting the baking temperature right is almost as important as selecting the right ingredients in achieving high quality gluten-free products.
Adding rice bran to a rice flour-based gluten-free bread recipe could boost fiber content and improve the sensory acceptance and shelf life, according to researchers.
The success of sorghum grain products could be dependent on emphasizing health benefits, local sourcing, and the sensory profiles, suggests new data from Kansas State University.
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.
