Saskatchewan oat processor Avena Foods and Manitoba pulse mill Best Cooking Pulses (BCP) have formed a partnership to expand capacity to capitalize on the growing gluten-free market in North America.
Cargill and ARASCO have inaugurated a new corn mill in Saudi Arabia to meet the growing demand of the region’s fast-growing food and beverage industry.
Cargill is considering switching from corn to wheat processing at one of its German plants to meet demand for plant protein, starches for sustainable packaging and biofuels.
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.
The Campbell Soup subsidiary has also pledged to donate one million servings of its nutrient-dense heat and eat cereals to food banks across the US over the next two years.
Global demand for sesame seeds is set to explode thanks to two very different macro-trends – the rise of fast food in Asia and healthy food in the West. Agrifood giant Olam is doubling capacity in its plants to meet that demand.
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.
A South African Competition Tribunal has approved two mergers in seed and wheat milling in which holding company K2014202010 intends to purchase Progress Milling and Noordfed.
Cereal Partners Worldwide (CPW) is calling on governments and industry worldwide to back a global commitment to help inform people about whole grain and its benefits.
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.
US food giant Kraft Heinz is selling its 50.1% stake in its joint venture, Heinz Foods SA, to Bokomo cereals and Sasko bread maker Pioneer Foods for an undisclosed amount.
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.
Cereals Canada and Agriculture and Agri-Food Canada (AAFC) have released the 2017 Canadian Wheat Research Priorities Report, outlining the priorities stakeholders should focus on that could help counter the effects climate change would have on wheat production,...
Nestlé’s Mexican subsidiary has signed an agreement with the International Center for Maize and Wheat Improvement (CIMMYT) to supply its needs for maize and wheat produced entirely in Mexico by 2022.
A report from Ireland’s Department of Finance reveals over 55% of the top 30 most exposed EU products to the UK are Irish, sparking concern the impact Brexit would have on Irish sectors reliant on UK imports.
Food scientists at Ingredion Incorporated’s Idea Labs have developed a range of multi-functional tapioca flours, based on more than two decades of research to understand the role tapioca can play in clean label applications.
Ukraine agricultural conglomerate Astarta Grain has secured a $25m loan from the European Bank for Reconstruction and Development (EBRD) to upgrade its grain and sugar facilities.
Novozymes’ Food & Beverages division clocked in the company’s highest growth, increasing 8% organically and 10% in Danish Krone (DKK) in the first half of the year compared to 1H 2016.
A group of international scientists has identified the complex DNA sequence of Wild Emmer, which will open up an unparalleled opportunity to further the development of hardier, more productive strains of modern wheat.
Scientists have discovered a 4,000-year-old ‘lunch box’ – obviously lost by a plucky primitive traveler crossing the Swiss mountains – contains microscopic traces of ancient wheat and rye.
General Mills has won a lawsuit alleging its Nature Valley granola bars cannot be labelled “100% natural” as they purportedly contain traces of herbicide.
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.
A pasta industry more than 15,000km from Italy is thriving thanks to a unique collaboration between farmers, durum wheat researchers and a major food manufacturer.
Bosch Packaging Technology and BillerudKorsnäs have extended their ZAP-Module portfolio following the successful launch of its Sealed Paper Packaging on a vertical form, fill and seal machine (VFFS).
Major brands and millers have agreed to fortify wheat flour with iron, folic acid and vitamin B12 under India’s drive to boost nutrition levels through a mass fortification programme.
The Gluten Intolerance Group (GIG) has teamed up with several major North American oat processors to standardize the gluten-free screening process, commonly known as the purity protocol.
