Flour millers in the EU are calling for greater coherence between EU policies affecting supply, more incentives for research and innovation in addition to safety nets to deal with extremely volatile market conditions.
Gluten-free spaghetti with a high content of maize flour ticked all the boxes regarding sensory attributes and could be an alternative to conventional pasta due its superior nutritive value, claim scientists invovled in pasta research.
Bug-damaged crops can be salvaged by a complex of enzymes, ascorbic acid and acidity regulators to create bakery products such as pizza crusts and crackers, claims bakery ingredients supplier Mühlenchemie.
Researchers in The Netherlands claim to have pushed back boundaries on gluten-free bread formulation by using whey protein and locust bean gum structured into a ‘mesoscopic’ protein particle suspension.
Ingredients giant Agrana is investing €56m in a new wheat starch plant that will enable the company to enter the wheat gluten market for the first time
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.
Nutraceutical giant Cognis says it has developed a new bakery enzyme preparation to meet customer demand in both developed and developing markets for products with an increased shelf life.
Varying the extrusion conditions of snacks made with lentil flour may help to create more acceptable sensory attributes in new product development, according to a new study.
US wheat futures experienced volatility this week with traders concerned that floods in Australia would hamper transportation of wheat and export commitments would not be met.
Defatted corn protein could be used for making gluten-free bread with a crumb structure and texture closer to that of wheat bread, according to chemists at the USDA’s Agricultural Research Service (ARS).
A greater variety of baked goods can be enriched with a new bran ingredient that has a milder taste, better mouthfeel and improved microbiological status than the conventional variety, claims German ingredient specialist, Kampffmeyer.
Acrylamide levels can be dramatically reduced by the addition of pea flour in wheat bran and wholegrain breads without any negative impact on colour and sensory properties, claims a new study.
Functional bread has significant potential but its widespread appeal is some way off due to cost and sensory challenges, claims a Datamonitor researcher.
Phenolic acids retain their antioxidant activity after the baking process, said researchers who claim their findings are critical in terms of the development of functional foods.
The quality and shelf life of whole grain bread may be improved by reducing oxidation during storage, according to new research that shows the potential of antioxidant ingredients.
Continual monitoring of cereal based foods for trichothecenes is urged by researchers that noted high incidence of deoxynivalenol (DON) presence in bread, pasta and breakfast cereal products in Spain even though the majority detected were below EU limits.
Baked goods and food manufacturers should focus on boosting the nutritional content of gluten-free products as well as enhancing texture and taste at the formulation stage, argues a leading nutritionist.
American Key Food Products (AKFP) has applied for a patent for the production process of its gluten-free cassava flour and has begun initial production at its manufacturing facility in Brazil, the company has said.
The FAO has revised downward its forecast for 2010 world wheat production levels and reports that wheat market dynamics drove international food prices up in August by 5 per cent - the biggest month-on-month increase since November 2009.
There’s nothing like a shortage of wheat to send some news media searching for superlatives. Talk of “soaring” wheat prices and “rocketing” bread prices were common, in the British press, after Russia decided to temporarily ban grain exports earlier this...
New technologies to boost wheat yields are needed to meet an anticipated increase in global wheat demand, claim wheat geneticists writing in the latest issue of Crop Science.
Rank Hovis is to increase the price of flour by £89.37 per tonne, effective 6 September, Lawrence Watson, head of sales and marketing, revealed exclusively to our sister publication British Baker earlier this week.
US Department of Agriculture (USDA) Secretary Tom Vilsack said on Tuesday that world wheat supplies are robust, despite fires that have devastated Russian wheat crops and flooding in Canada.
Dollar sales of packaged wheat bread in the United States have surpassed those of white bread for the first time, according to new figures from The Nielsen Company.
Brazilian research has found that king palm flour, obtained from heart-of-palm processing waste, exhibited higher levels of dietary fibre than cereals such as wheat, barley, rye and sorghum.
Archer Daniels Midland (ADM) introduced its sorghum flour and whole grain sorghum flour at IFT in Chicago last week, intended to provide lower cost in use for gluten-free and whole grain applications.
Bakers may expect to pay out more for flour on the back of the rally in global wheat prices this month, following production setbacks in the EU, Russia and Kazakhstan, claim industry commentators.
Modified starch from beans may improve the quality of fresh gluten-free bread, suggests new European research that promises improvements for products known for their crumbly texture.
A complex of protein fractions and enzymes that augments the effect of the gluten contained in wheat can upgrade low protein flour for use in bread and rolls, claims its developer, Mühlenchemie.
Rice bran ingredient supplier NutraCea has said it expects to exit bankruptcy later this year after having filed for Chapter 11 protection in November to allow the company to restructure, reduce overheads and sell non-core assets.
Lycopene from tomato skin derivatives can be retained during the extrusion of snacks to enhance their nutritional attributes, finds a new study from New Zealand and UK based researchers.
Both xanthan and xanthan–guar gum blend incorporated into rice cake production can help manufacturers overcome some of the structural challenges involved in gluten free bakery, claims a new study.
The volume and texture of rice bread may be enhanced by simply adding glutathione, a protein and safe food additive, and offer better gluten-free products to a growing market, says new research.
Wheat production on a global scale for the 2010-11 global crop has been revised upwards by two million tonnes to 660 million tonnes, according to the May report from the International Grains Council (IGC), which was less upbeat abou the EU harvest.
Pure, uncontaminated oats do not cause adverse reactions in most people with celiac disease and gluten-free labeling guidelines should be revised to reflect this, Health Canada has suggested.
The next generation of gluten-free products may be achieved with sourdough technology and better processing of oats, according to the EU’s HealthGrain project.
Consuming a gluten-free or a casein-free diet may not offer any benefits for people suffering from autism or its related disorders, says a new review of the science to date.
Applications for new technology that aims to boost the sensory, nutritional, and overall quality properties of gluten-free bread include the addition of rye-bread flavour into such breads, claims the cereal technology group based at the University of...
Mixing seeds of the vinal plant with corn flour may produce gluten-free formulations with enhanced protein and antioxidant levels, says a new study from Argentina.
The addition of dietary fibres to the wheat dough increases its resistance to freezing and frozen storage, while the addition of amaranth flour to gluten-free dough also increases its resistance to freezing but decreases its resistance to storage conditions,...