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...
Craft snack brands will lead innovation because of their fresh take on an old market, and balancing health and indulgence will be top of the agenda, says Innova Market Insights.
High cereal fiber intake after a heart attack may improve long-term survival rates, research suggests, but these benefits could be achieved with a balanced, healthy diet, rather than through fortified goods, says British Heart Foundation senior dietician.
Snack makers should consider sourcing quinoa from India where the exotica strain is sweeter, higher in protein and sells at a stable, lower price, says the managing director of Ashtral Biotech.
Philibert Savours CEO said a new organic variety in the firm’s Campasine bread mix line may offer value-added possibilities and be closer to his own ethos, but the firm must provide something for everyone’s budget.
Kellogg Australia’s new Fibrelicious muesli expands the brand beyond its traditional flake format and taps into the ‘superfood’ seed trend, according to a Datamonitor analyst.
Bakery ingredients business, Bakels, has opened a new center for product development, offering a ‘bridge’ between bakers, confectioners and retail channels to shorten the development cycle.
A supplier of drum dried organic ancient grain powders has launched a standalone quinoa powder with applications ranging from supplements to RTD and RTM beverages, baked products and even soups. FutureCeuticals hopes quinoa's broad food industry...
As the FDA prepares to conduct consumer research into whole grain labeling statements before it issues finalized guidance for industry, the debate over precisely what should constitute a ‘whole grain’, as well as how the amount of whole grain should be...
Long the victim of an outdated image problem—canned beef and barley soup anyone?—barley has the nutritional profile, cost and versatility that should catapult into the realm of super grains like quinoa and kamut. And yet, barley often ends up buried on...
Wheat may be a staple in many diets worldwide, but there’s a whole host of super grains—some well-known and others still under the radar—each with their own unique set of benefits. From spelt to farro, teff, kamut, chia (actually a seed!) and quinoa,...
SPECIAL EDITION: MINIMIZING COSTS THROUGH INGREDIENTS
Price is a top priority for bread consumers, but long-term growth opportunities for the struggling bread sector may well lie outside of these 'cheap and cheerful' ingredient walls, says an analyst.
Incorporating whole grains into bakery formulations dramatically impacts functionality and so it is easier if bakers start from scratch, says the director of R&D at Archer Daniels Midland.
California startup ReGrained is using barley grains leftover from brewing to make sustainable granola-based cereal bars – such as Honey Almond IPA – high in dietary fiber and protein.
IBIE 2013 has a fantastic educational program lined up from tips for gluten-free and whole grain use, to insight on food safety regulations and labeling laws. BakeryandSnacks takes a look at ‘what not to miss’…
The traditional snacks category has veered off course with pulses, beans and veg being favored over potato and corn. But what does this mean for old favorites?
Gluten-free grains amaranth, quinoa and kañiwa can be used to develop novel corn-based extruded snacks with improved expansion and softness, finds new research.
Interest in quinoa has surged among consumers in Europe and the United States – but the rapid increase in its popularity has also given rise to concerns about sustainable production.
Consumers want the best of everything and the challenge for bakery manufacturers is to address complicated paradoxes, says the head of research and development (R&D) at Puratos.
Millet is nutritionally superior to wheat and other gluten-free grains, yet a lack in novel processing technologies at a commercial level is holding industry use back, a new review finds.
With some of the nation’s biggest organic brands already among its customers, Kamut International is anticipating even more growth as it expands the science behind its ancient grain to target heart health, diabetes and sport nutrition.
