Once shunned for their distinct taste and texture, whole grains are gaining acceptance among more Americans for these same attributes thanks in part to innovative restaurateurs and chefs who are using them to round-out increasingly popular plant-forward...
Kellogg has unveiled a raft of new breakfast and snacking products as it looks to tap key consumer trends including demand for protein and ancient grains.
Branding and innovation expert Claire Nuttall – who has worked with many global food and drink businesses – reveals her pick of snacking trends from the Natural Products Expo West show held in Anaheim this month.
UK supermarket chain Waitrose has reported a boom in sales of buckwheat – while the number of global baking ingredient launches using buckwheat flour has more than doubled in the past three years.
Omega-3s may have been created unequal, but all varieties, plant-based, marine and algal sources, have a potential role in supporting health, a consultant says.
Below are 10 of the stories that most captured the attention and imagination of BakeryandSnacks readers over the past 12 months. In many ways, the list is a microcosm of the market; among the trends that make multiple appearances are gluten-free, health,...
Wisconsin-based Angelic Bakehouse will make its popular Sprouted Seven-Grain bread available in Costco locations across the US Midwest after years of availability in small shops.
The spate of companies seeking to enter Europe’s lively chia seed market shows no signs of slowing with an EU novel foods application from a Dutch firm joining the fray.
Ancient grains continue to gain traction in the US food retail and foodservice market, with quinoa leading the pack. However, lesser-known grains such as teff, amaranth and freekeh are starting to picking up some steam as well, according to a new report*...
The 2010 Dietary Guidelines for Americans say half of our grains should be whole. So how are we doing? FoodNavigator-USA headed to Portland, Oregon, for the 2015 Whole Grain Summit - organized by Oregon State University and the Grains for Health Foundation...
'Sprouted grains have long term potential to be very big...' Ardent Mills
Sprouted whole grains could give the grain industry a real opportunity to claw back the initiative in the debate sparked by books like Grain Brain and Wheat Belly by tapping into demand for more nutrient-rich, minimally processed natural foods, but also...
Nutritional research on grains is imperative because it will help overturn misperceptions among consumers, says the executive director of the Grain Foods Foundation (GFF).
US breakfast habits are changing, with Americans moving from breakfast cereals towards nutritional and cereal bars offering food engineers an ‘efficient platform’, says Packaged Facts.
We recognize we have to change the in-store experience
Target will double the size of its 'Made to Matter' range of natural, organic, and sustainable products this year as part of a plan to "reinvent" its grocery offering and "deliver more organic, natural, gluten-free items" to...
Kellogg’s chief growth officer Paul Norman says the company plans to launch a new healthy cereal, muesli and granola range in the US this summer called Origins, and describes it as ‘real food prepared simply’.
The niche market for sprouted grains and seeds is primed to shoot up in the next five years with sales in the U.S. increasing eight times the current level as more products featuring the trendy ingredients launch, predicts food and nutrition expert Julian...
Glanbia Nutritionals says its US bakery lab will enable manufacturers to shorten new product development times, particularly in the area of ancient grains.
Consumers’ perception of whole grains have come a long way, but with most Americans consuming only 15% of the recommended daily intake of them, whole grains still have several barriers to overcome before they are fully integrated into the average person’s...
The increasing number of U.S. adults reducing or eliminating gluten from their diet who are not diagnosed with celiac disease likely is an unsustainable fad, clinical researchers argued at the Whole Grains Council Oldways Whole Grains: Breaking Barriers...
Bread and milk have always been natural indicators for what is happening inside the average household. Both are reliable dietary staples and both have the ability to inspire passion and excitement on a marketable level.
General Mills will launch ancient grains Cheerios to take the fast-growing trend into mainstream cereal, its marketing manager for cereal innovation says.
The cereal and grain science community must think ahead in order to remain relevant and overcome challenges amid huge change, says the president of AACC International.
Packaged bread innovation has been complicated by a consumer backlash on additives and carbohydrates, but manufacturers can still generate interest with healthy, artisan ingredients, says Mintel.
Andean Grain Products has received a positive draft novel food opinion from the UK’s Food Standards Agency (FSA) for its chia seeds – deeming them sufficiently ‘equivalent’ to those already approved for market in the EU.
Gluten-free bread made with omega-3 and flavonoid-rich chia seed and tartary buckwheat flour has 12 times greater alpha-linolenic acid (ALA) content and 75% greater total antioxidant capacity than wheat bread, according to researchers.
Liquid snacking is a healthy, convenient alternative to snack bars – a segment many consumers are bored of, according to the co-founder of NUWI Quinoa Snacks; a drinkable snack.
“My background is in sales, so I’m used to dealing with disappointment,” observes the founder of quinoa-based snacking brand eatKeenwa. But for every door that’s been shut in Blake Niemann’s face in the past 18 months, another one has opened. And his...
