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.
Bakery and snack manufacturers can expect a higher wheat price in the coming months as the US drought has hit the maize market putting pressure on wheat supplies amid export concerns in Russia, says an analyst.
North American private label firm Ralcorp has announced plans to merge three of its four business units after it suffered a 9% fall in third quarter (Q3) results.
A new study has questioned advice to include quinoa in gluten-free diets for those with celiac disease, finding that some varieties may trigger symptoms.
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.
ConAgra Mills has introduced a new wholegrain white flour that reduces added gluten requirements, is more absorbent, and has high mix tolerance, thereby cutting costs for bakers, the company claims.
Neither enzymes, starches, hydrocolloids or sourdough can be used alone to replace gluten to improve the quality of gluten-free breads, according to a recent study review.
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.
BakeryAndSnacks.com asks a gluten free specialist how long it will take to achieve the elusive gluten-free bread that is on par to conventional wheat loaf.
Manufacturers of baked goods and other foods in Germany, Switzerland and Liechtenstein will benefit from extended services and capacity following the sales partnership between Kampffmeyer Food Innovation (KFI) and Meyerhans Mühlen.
The popularity of gluten free foods is set to taper off within the next two or three years, claimed Dr. Elizabeth Sloan, president of Sloan Trends, at the recent Research Chefs Association conference in Texas.
A study in Korea has added to the growing body of research that says adding functional ingredient resistant starch (RS3) affects the rheological properties of wheat flour.
Dutch ingredients firm Solanic has achieved self-affirmed generally recognised as safe status (SA GRAS) in the US for its natural potato protein isolates and claims the protein can help manufacturers achieve better quality gluten free bread.
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.
The United States Department of Agriculture (USDA) has lowered its forecast for global wheat end stocks for 2011/12, but supply overall remains comfortable, according to an analyst.
The UN’s Food and Agriculture Organization has reported a rise in cereal prices from January to February with wheat prices raising the most. However the second highest wheat crop is forecast for 2012, which could bring prices down.
Nonceliac gluten sensitivity has become an increasingly prevalent diagnosis in the United States, but many Americans may needlessly be limiting their diets as there is no accepted definition of the condition, according to a commentary published in the Annals...
Using pea or bean flour instead of rice flour in gluten free products could significantly improve their nutritional profile, according to one expert on celiac disease.
Using wheat gluten as a texturiser in cereal bars can produce products high in protein that are fit for the healthy snacking market, according to ingredients firm Tereos Syral
Using amaranth, millet or buckwheat flour to replace traditional flours can lower the glycaemic response in extruded breakfast cereals spelling opportunities for manufacturers, according to a study.
Wheat prices in 2012 are likely to be volatile and will be dictated by the global maize market and weather conditions, according to an analyst at the UK’s Agriculture & Horticulture Development Board (AHDB).
Replacing wheat flour with lupin flour by up to 30% can increase protein and dietary fibre content without affecting taste, colour, texture and flavour, according to researchers in Australia.
UK bakery firm Finsbury Foods has announced improved revenues in its annual report stimulated by gluten-free offerings and a wider fresh bakery portfolio.
The addition of xanthan gum may improve the quality of gluten free cakes, leading to improved bakery products for celiac patients, according to a new review.
The addition of thickeners and stabilisers such as guar gum could help to boost the usage chestnut flour in gluten free breads, according to new research.
Upward pressure on cereal prices looks set to continue, following yesterday’s announcement that the US Department of Agriculture has downgraded its yield projections for maize. The 2011 crop is now forecast at 12.5bn bushels, which is 50m larger than...
Swiss bakery firm Jowa, a subsidiary of Migros, is investing more than CHF 5, (EUR4.1 million) in a production centre in Huttwil for gluten-free bakery and pasta products.
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.
There is no major concern over UK bread wheat quality with over 65 per cent of the UK’s wheat harvested, claims the HGCA in its latest report; however analysts remain anxious about the final stages of Germany’s wheat harvest.
The Food and Drug Administration (FDA) has reopened comments on its proposed thresholds for gluten traces in products labeled as gluten free – four years after it originally proposed the guidelines.
Two US Senators have sent a letter to the Food and Drug Administration (FDA) urging prompt action on gluten-free labeling laws, after a proposed rule on tolerable gluten thresholds for gluten-free foods has languished for more than four years.
A novel process for enriching bread and pasta with vitamin B2 could be extended to a wide range of cereal based foods and beverages, claims new research.
There is no health risk arising from European consumers' intake levels of the mycotoxin zearalenone, said the EU risk assessor, in an evaluation of dietary exposure to the contaminant associated with grain and bakery products.
Reading Scientific Services Ltd (RSSL) said it has expanded its analytical capability to take into account the growing industry need for screening of food products for the presence of buckwheat protein material.
A new enzyme concentrate can improve the baking properties of wheat and rye flours for bread makers and tackles the challenges of too high intrinsic enzyme activity linked to very dry growing conditions, said Mühlenchemie.
Prolonged drought in northern Europe has already capped yields of cereals and sugar beet and, without significant rainfall over the next two months, could significantly boost prices, warn analysts.
The US gluten-free cereals and bakery market is set for continued growth as big brands bid for a slice of the action with the launch of gluten-free products sold at the same price - and in the same aisles - as their conventional counterparts.
April saw sharp rises in grain prices due to exchange rates and oil prices, with the future curve to be determined by how much production increases and ability to replenish reserves.
A flour product adapted especially for its resealable plastic flour pouch and a vacuum packed chocolate bar are two products that stand out above the raft of new dry food launches, according to Mintel’s Global New Products Database (GNPD).
Despite no globally accepted definition for gluten-free, gluten-free food manufacturers should aim for the lowest possible levels of gluten to gain loyal celiac customers, says dietitian Shelley Case.
