Tritordeum has added another award to its belt with the nomination of the Best Better-for-You Ingredient of the Year at the Food Matters Live Awards 2018.
Drought-resistant shrubs that grow wild in the Sahel can boost millet yields by an impressive 900% simply when planted amongst the crop, thanks to a natural ‘bio-irrigation’ method.
Functional elements, repurposing waste ingredients, emphasis on plant-based and eco-friendly processes and packaging – these are the key elements of what today’s food technology students consider important for innovative snacks.
Ingredion has announced it is investing $60m to grow its specialty food ingredients business in Asia-Pacific, beginning with the expansion of its modified and clean-label specialty starch capabilities in tapioca, waxy corn and rice.
Aim-listed speciality baker Finsbury Food Group has acquired free-from producer Ultrapharm for a possible £25m ($32.2m) to capitalize on the burgeoning popularity of gluten-free.
Scientists have finally cracked the DNA sequence code of wheat, which will undoubtedly revolutionize how the world's most important crop can continue to feed a growing global population and, more importantly, alleviate the suffering of those with...
KunaPops, puffed quinoa and chia snacks produced by Ecuadorian organic flour and snack producer LiveKuna, will be listed on Amazon US this month, following its success in Canada.
Natural ingredients producer Doëhler said the ever-growing demand for naturalness and functionality is firmly cemented as a lifestyle choice – no longer niche and not just an occasional quest to feel good when snacking.
Bakers can use non-traditional flours and the fermentation process of sourdoughs to enhance the functional properties of baked goods without sacrificing any of the organoleptic, says study.
UK researchers suggest whole grain foods with a fiber:carb ratio of less than 10:1 have the lowest fat, sugar and salt content, which could set in motion a new whole grain labelling system to help consumers chose healthier options.
A group of biologists from the Missouri-based Donald Danforth Plant Science Center have uncovered a genetic mechanism that could increase the yields of some of the world’s most important cereal crops, like maize and sorghum.
The Gluten Intolerance Group (GIG), a certifying agent in the US gluten-free market, said visual examination is pivotal in determining the safety of whole grains, beans, seeds, pulses and legumes.
Ecuadorian company LiveKuna has launched two organic flours – made from quinoa and bananas – that are suitable for celiac suffers, securing a listing in 2,000 Walmart stores in the US.
American Valerie Bowden and her Ethiopian husband Alula Kibrom have developed a line of vegan, gluten- and oil-free snacks made from the ancient grain teff aimed at boosting the local community.
Wheat strains that do not produce the gluten forms that trigger a dangerous immune reaction could be used to replace regular wheat in baked goods, according to a study.
German GoodMills Innovation has developed a new variety of wheat based on ancient grains called 2ab Wheat, the first to be cultivated and processed exclusively for its improved digestibility, suitable for those who are gluten sensitive.
ADM Milling has launched a multiseed concentrate that contains ancient grains in the UK, in response to growing consumer demand for wellness-focused foods.
Gluten-free has moved from trend to mainstream. BakeryandSnacks reviews the demand and its demise in certain areas, as well the confusion and the rising number of contentious health risks.
Australian natural foods company, Freedom Foods Group, is launching a range of cereal and snack products in the US made from a non-GMO Australian barley grain that promotes better gut nutrition.
For the first time, researchers have identified the genome sequence of Wild Emmer – the original form of nearly all domesticated wheat – which will have a significant impact on global food safety and security.
Bread makers should use nutritional add-ons like protein and fiber to appeal to health and fitness-conscious consumers who shy away from buying bread because of carbs, says Mintel.
Biofortification alone is not enough to enhance bread with optimum iron and zinc levels to fight deficiencies, a study says as it cites other production methods that should factor in its creation.
A breakfast cereal made from French popped quinoa with a one-word ingredient list (quinoa - and that's it) is finding success as consumers use it for croutons and salad toppings thanks to the lack of sugar. "We're targetting intelligent...
Tritordeum is a trademarked commercial brand developed from durum wheat (Triticum durum) and a wild barley (Hordeum chilense) that is being introduced into the UK and other countries around the world.
CSM Bakery Solutions has revitalized its Pantique Ancient Cereals bread mix a with a new name – Pantique Ancient Grains Ultimate bread mix – and a bolder baked appearance.
The Cheerios maker reported its seventh straight decline in quarterly sales, with a 5% decline in sales for Q3, due to gaps in pricing and increased promotional activity.
Natural snack startup, Tea Squares said it could be the next acquisition target by a major US CPG company, after the company recently secured listing at a Whole Foods store in Chicago.
The US flour miller has announced its support of the growing network of North American quinoa farmers with the roll-out of its new Great Plains Quinoa line.
General Mills plans to use a sweet, nutty-tasting grain that it claims is more environmentally friendly than conventional wheat in its Cascadian Farm organic brand.
Sorghum is little known in the west but has all the makings of a superfood from the nutrient profile to its heritage tradition – can it join the ranks of quinoa and chia? One Mintel analyst certainly thinks so.
BakeryAndSnacks has analyzed the ingredients company McCormick’s Flavour Forecast for 2017 and extracted some highlights that could assist baked goods and snack producers in new product development.
The success of chia and quinoa has opened the door for other less-known ancient grains, but one South African company exporting teff is wary of a boom and bust effect.
What are the latest free-from trends sweeping Europe? How is the mature gluten-free market staying innovative? And how much on-pack prominence should you give to free-from claims? FoodNavigator hit the expo floor at SIAL in Paris to find out.
Earlier data from Datamonitor showed that chia and quinoa led the field in US gluten-free product launches that contain ancient grains. It indicated that new US food launches containing ancient grains or seeds have almost tripled between the period of...
The UN's Food and Agricultural Organisation (FAO) and Slow Food have created a logo for mountain foods to ensure producers receive a fair compensation, help consumers make informed choices and protect endangered products.
Eating bread with ancient grains can significantly reduce total cholesterol and blood glucose levels, according to a recent randomized, double-blinded crossover trial.
Gluten-free granola brand, Purely Elizabeth, is now available at Publix with two of its first baked probiotic granola varieties: chocolate sea salt and maple walnut.
The Australian Diabetes Society president has said people with type 2 diabetes should be wary of social media hype about the benefits of going on the paleo diet, arguing there have been no trials going beyond 12 weeks.
Bakers need to carefully select ingredients - and adjust bread-making processes – if they aim to produce high-quality breads with wheat and teff flour, say researchers.
Manufacturers have long-embraced quinoa for its many nutritional benefits, but at the Summer Fancy Food Show in New York City in late June it became apparent that increasingly they also are incorporating the ingredient into their products for other reasons,...
