Gluten-free product launches accounted for 10% of new food products globally, which was partly due to better labelling rules, new data from Innova Market Insights has shown.
More than half of consumers seek out gluten-free items at the grocery store and salty snacks are pulling in a large percentage of these sales, according to Packaged Facts.
The European Commission should stop dragging its feet over its awaited trans fat report – and explain why it is already over six months overdue, says Socialist MEP.
The FDA has acted prematurely in its proposal to include a percentage daily value (DV) of added sugars on the Nutrition Facts Panel because it comes ahead of the 2015 Dietary Guidelines, say US baking associations.
Alan Hahn: 'We noticed it right away... the gluten was gone'
Speaking to FoodNavigator-USA at the 2015 IFT show, MycoTechnology CEO Alan Hahn recalls the moment his team discovered that mushroom mycelium (roots) could virtually eliminate the gluten in wheat and other cereal crops.
A high wholegrain intake may lower the mortality rate regardless of wholegrain type or cause of death, say researchers in a 120,000-strong Scandinavian cohort study.
While celiacs – by necessity – are pretty clued up about gluten, most Americans are less well-informed, with a sizable number erroneously believing rice and potatoes contain gluten, according to a new survey.
If iron flour fortification is to work sources and levels approved by the World Health Organisation (WHO) are required and actual consumption must be considered, says food fortification expert.
Premier Foods has reported sliding sales in its first quarter results to July 4, due to this year’s early Easter, ahead of its annual general meeting yesterday.
Renaissance BioScience has filed a provisional application for patent for a non-GMO baker’s yeast which claims as much as a 95% reduction of acrylamide in the end product.
Despite a surge in popularity for gluten-free (GF) products, they are no healthier than their glutenous counterparts, according to new research from The George Institute for Global Health.
Boulder Brands – the firm behind EVOL Foods, Udi’s Gluten Free and Smart Balance – has reduced its salaried headcount by 15% and integrated its sales, marketing and innovation functions as part of a restructure following the departure of CEO Steve Hughes.
More bakers could source more EU wheat as a strengthening dollar and uncertain weather conditions in the US make prices more competitive, says a grains expert.
A handful of bakeries and institutes across the EU are testing a novel proofing system that can slash energy consumption by 60% using ultrasound generated water droplets instead of steam.
A novel source of vegetable protein that promises to give rivals a run for their money in the nutrition and sustainability stakes, will make its debut at the IFT show next week.
Asda is losing £500,000 a week in plant bread sales, as consumers continue to turn away from the traditional sliced loaf, according to the retailer’s senior category buying manager Emily Peck.
Canadian farmers are set to benefit from access to the very latest wheat seed varieties with enhanced characteristics, following a new research joint venture (jv) known as Limagrain Cereals Research Canada, located in Saskatoon, announced yesterday between...
The European Food Safety Authority (EFSA) has given the green light for vitamin D bread made using a post-baking UV light treatment developed by Viasolde AB.
'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...
Canadian supplier Dealers Ingredients plans to debut its Profi one-stop solution for vegetarian protein and fiber fortification at the upcoming Institute of Food Technologists (IFT) trade show in Chicago.
Whole grain foods should be promoted for health – but the term needs a standard definition to encourage innovation among food companies, say nutrition researchers.
Bakery and snack makers have welcomed the FDA’s three-year period to remove partially hydrogenated oils (PHOs) but have criticized its strategy to revoke GRAS (generally recognized as safe) status.
Hundreds of workers at 2 Sisters Food Group’s Gunstones bakery in Sheffield took part in a 48-hour strike this week, with a further 48-hour walk out planned for next month.
As widely expected, the FDA has finalized plans to revoke the GRAS (generally recognized as safe) status of partially hydrogenated oils (PHOs) in a bid to eradicate artificial trans fats from the US food supply. However, it says manufacturers may petition...
Manufacturers can expect a stable few months on the commodities front with no reason for corn and wheat price increases, subject to weather conditions remaining favorable, says Rabobank.
Inaccurate home testing and self-diagnosis is leading to unnecessarily restrictive diets and malnutrition, says a report claiming to make sense of allergies.
Marks & Spencer’s move to fortify its entire bakery range with vitamin D is a good public health move given the population is deficient, says the nutrition and innovation head at Leatherhead Food Research.
General Mills has filed a patent on a method to regulate the reaction rate of leavening agents in packaged dough using ions, enabling bakers to use less leaveners which are often high in sodium.
The arrival of egg products from The Netherlands “may make up for about 10% of the supply that’s been lost due to the impact of the avian influenza” in the US, says the American Bakers Association.
The European Food Safety Authority (EFSA) has published its final opinion on acrylamide in food, reconfirming previous evaluations that it increases the risk of developing cancer for consumers in all age groups.
Bread is one of the biggest casualties of the supermarket price war, as retailers keep dropping its price to rock bottom levels in a bid to entice shoppers, according to Gordon Polson, Federation of Bakers’ (FoB’s) director.
Where are the opportunities for bakers in retail? How important will grain research be for the future? And what kind of policy hurdles are industry truly up against?
Bakers must adapt products and merchandizing according to target retail channels because shopper behavior is very different in each, says a retail expert.
Nutritional research on grains is imperative because it will help overturn misperceptions among consumers, says the executive director of the Grain Foods Foundation (GFF).
Sliced white bread remains king in India but there is huge promise in premium as consumers become more experimental and health conscious, says a ValueNotes analyst.
Bakers and other big users of eggs could face major supply shortages if the government does not act quickly to allow temporary imports from more egg-producing countries, claims the American Bakers Association (ABA), which says “25% of industrial egg product...
Warburtons is testing a groundbreaking robot picker at its Burnley Wraps and Thins plant, where it officially opened its latest sheet and cut line on May 20.
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