Ulusoy Un Sanayi Ve Ticaret A.S. – one of Turkey’s largest flour millers and grain traders – has received a cash injection from an EBRD and TSKB co-financing programme, created in 2016 to improve and simplify access to finance for small- to medium-sized...
The National Association of British & Irish Millers is changing its name to UK Flour Millers as part of a rebrand aimed at raising the industry’s profile at a pivotal time in its history, thanks to Britain’s recent departure from the EU.
An international consortium of scientists has developed a hardy new wheat variety that is resistant to a particularly virulent fungal disease that threatens global food security.
The International Bakery Exhibition (iba) is bringing the industry together online in February 2021 in response to the ongoing coronavirus pandemic that has restricted physical meeting opportunities.
The American Bakery Association (ABA) has unveiled a new website and streamlined its branding to highlight the importance of the sector for a healthy economy and a healthy consumer.
Coronavirus and economic meltdown has left Lebanon on the brink of collapse: Now there are fears the huge explosion in the country’s capital on Tuesday (August 4) could worsen its precarious food security with the loss of a valuable port and wheat stocks.
The Food Ingredient business of Japanese conglomerate Teijin Group has introduced BARLEYmax onto the European market to enable producers capitalise on the growing demand for gut health, as well as overall health & wellbeing.
The North American flour miller and ingredients provider - which also has a footprint in Puerto Rico - has outlined its new Corporate Social Responsibility (CSR) programme with a renewed focus to help build a more sustainable food system.
Krusteaz has launched Energizing Oat Bites Mix that require no baking; Nature’s Eats is rolling out a propriety almond flour; and UK bakery Patisserie Valerie has created a Thank You Cake for people to show their appreciation during these unprecedented...
Drawing on the experience of nearly 200 years of milling, the UK flour miller has placed sustainability at the heart of its business, keeping quality firmly of utmost importance.
The UK flour miller – which has been making flour for nearly 200 years – reports the weather, along with coronavirus, will have a significant impact on the future of the wheat market.
According to Philip Bull, MD of Eurostar Commodities, the company is expecting to see shortages of certain types of rice in the European market in the future, which, in turn, could lead to shortages of rice flour.
The US flour miller and ingredients provider has been deemed part of the nation’s critical infrastructure in providing food and has a crisis team that kicked into gear to cope with the pandemic to ensure that product continues to appear on grocery shelves.
Flour was one of the first products to be snapped up by consumers as they prepared for the lockdown – possibly because they knew they now have time to create their best baking sensations.
Namib Mills Groups – one of Namibia’s biggest food producers – is concerned about the effect that coronavirus is having on the purchasing power of the Namibian dollar, just days after it inaugurated its N$135m ($7.8m) state-of-the-art bread factory.
An international group of scientists has pinpointed the genes responsible for the dietary content of white flour, which opens possibilities to manufacturers to satiate the consumers' love of white bread, while critically boosting their fibre intake.
The food giant has launched a regenerative pilot programme with Kansas wheat farmers situated in the Cheney Reservoir, which will ultimately improve the overall water quality provided to more than 400,000 Wichita residents.
A new type of wheat developed by Agricultural Research Service (ARS) breeders and collaborators has made its first appearance in a breakfast cereal made by the Kellogg Company.
Raisio Group has completed the €8m ($8.9m) refurbishment of its oat mill in Nokia, Finland, to ramp up the export of its finished oat products, sold under the Elovena brand.
The UK health food brand’s Fonio Ancient Super-Grain – touted as the ‘new quinoa’ – is being marketed as the alternative staple to intensively farmed cereals.
The US-based natural grocery chain said the plant-based movement of 2019 has not slowed down, but next year cold, creative snacks and ‘an array of interesting flours’ will transform how consumers obtain functional benefits like protein and fiber.
Finnish food company Fazer is investing €30m ($33.1m) in its oat milling business to strengthen its position in Northern Europe and meet the growing demand for 'healthy and sustainable oats'.
Arcadia Biosciences will work with Bay State Milling again in 2020 to market its high-fiber wheat strain, after partner farmers harvested 4,000 acres of GoodWheat this year.
Cereal Partners UK (CP UK) – a joint venture between Nestlé and General Mills – has partnered with a global consortium of high profile organisations like the European Public Health Alliance and European Cancer Leagues to ramp up consumer awareness and...
The heirloom grain miller has promoted Cargill veteran Troy Anderson to VP of operations, marking the start of a process to carry the young company into the future.
Archer Daniels Midland (ADM) has added an additional three product lot codes of King Arthur’s 5lb unbleached all-purpose flour to its recall for the second time this year.
Axereal’s malt subsidiary Boortmalt has doubled its capacity to 3m tons annually through this acquisition and now boasts 27 malting facilities on five continents.
The Canadian food safety specialist has developed an organic solution that eradicates 99.9% of harmful pathogens during the milling process without impacting the flour’s nutritional, sensory and functional characteristics.
The bakery giant has partnered with Estonian Malt to launch Puratos Malt to produce malt flours and sprouted grains for the food manufacturing industry.
Pipeline, an agriculture company devoted to organic, non-GMO and regenerative practices, reached a tentative agreement to purchase a subset of Organic Ventures, bringing its president in as a shareholder.
The United Nations World Food Programme (WFP) has announced it will destroy global stocks of its fortified cereal – a critical part of its efforts to prevent malnutrition among women and children – identified as the culprit of an outbreak of illness in...
Public health researchers studied more than 43,000 adults over the course of 17 years and found the American diet has improved slightly but saturated fat remains an issue.
The company's scientists have developed a series of wheat varietals through traditional breeding methods that provide functional benefits like high fiber content, extended shelf life or reduced gluten. Arcadia debuted these ingredients in the form...
The almond processor held an opening ceremony for the expansion of its now-52,000-square-foot facility in September, which houses an integrated line for processing whole nuts and dry roasting.
After five years in business, the milling and grain specialist has rearranged its corporate leadership, modernized several of its aging mills and expanded its portfolio. CEO Dan Dye shared details of forthcoming plans at the International Baking Industry...
Climate scientists are warning that climate change-induced droughts could devastate more than half of the world’s wheat fields by the end of the century, triggering food shortages, market upheaval and political unrest.
Archer Daniels Midland (ADM) has opened the doors to its state-of-the-art, 30-cwt Mendota mill – replete with current technology and convenient access to railways.
Healthy Food Ingredients (HFI) has doubled the number of eligible 'speciality' products available through its online system, which it launched earlier this year, noting across-the-board interest in unique ingredients.
FEDIMA and AMFEP are hosting a series of webinars that delve into the safe guidelines for workers in the baking industry who are exposed to dust from flour and enzymes.
The global ingredients supplier has partnered with Land O’Lakes’ SUSTAIN – a leading stewardship solutions provider – to launch a sustainability initiative targeting 1.5 million acres of US corn.
The food safety training company developed an immersive educational platform that guides users through simulations of real-life scenarios to pinpoint problems, record data and propose solutions.
The charred remains of 14,000-year-old flat bread found in Jordan has given researchers a glimpse into the diets of Natufian hunter-gatherers, 4,000 years before the emergence of the Neolithic agriculture way of life.
