Archer Daniels Midland (ADM) has launched a range of functional
wheat protein isolates designed to enhance the taste, texture and
appearance of cereal products.
Scientists in the US have found that a flour made from rice and
sweet potatoes is a "superior substitute" to wheat in
pancakes, suggesting a possible alternative for products targeting
celiac sufferers.
Scientists have developed a new variety of gluten-free bread
suitable for consumers suffering from coeliac disease and boasting
a longer shelf-life, increased nutritional value and better texture
than products already available.
Two European companies have devised a method of sorting wheat
grains and other additives based on internal content, allowing
processors to monitor the quality of the ingredients going into
their products.
Processors need to put more pressure on growers to reduce pesticide
levels in their cereal crops, according to a guidance document from
the UK's food safety regulator.
Leading ingredients firm Cargill has developed a number of whole
grain, low fat tortilla prototypes in an effort to capture a slice
of the growing US market for the healthy bread alternative.
A genetically modified wheat variety that has significantly more
resistant starch than regular wheat could reach the market in five
years, say Australian scientists who have won financial backing to
commercialise the crop.
Next year could see US agriculture focusing more on wheat and corn
at the expense of other crops, according to a marketing expert, who
examined the implications of higher crop prices on farmers and on
farm policy.
The American Association of Cereal Chemists (AACC) International
recently recognized a number of experts from around the world for
their scientific and technical accomplishments that have advanced
the field of grain science.
British farmers and bakery firms can breathe a sigh of relief as
the risk of crop contamination from mycotoxins is low this year,
according to an industry organisation.
This years European crop production has been significantly affected
by last months heat waves, according to the European Commission,
which expects decreased yields of commodities including soft wheat,
winter barley and grain maize.
Russian traders are buying stocks of wheat at well above export
prices in a bid to capitalise on a potential surge in prices,
following a difficult summer for European grain production.
Adding flour from pigeon peas, one of the world's oldest food
crops, could lead to nutritionally enhanced pasta, with quicker
cooking times, as well as boosting flavour, according to a joint
Spanish-Venezuelan study.
The US government has patented varieties of yeast and bacteria
found naturally on wheat heads, as a way to control a costly
disease of cereal crops worldwide.
The US gluten-free market has soared in recent years, according to
a new report, and is likely to receive another significant boost as
the nation's mega food firms jump on the bandwagon after the FDA
definition of 'gluten-free'...
Leading agribusiness Syngenta could be set to introduce the world's
first genetically modified wheat seed by early next decade, a move
fully supported by American wheat industry organizations.
National Starch Food Innovation has introduced a range of natural,
grain-based ingredients, which it claims maintain the positive
attributes of traditional flours while expanding and improving the
ways they can be used in packaged...
Inconsistencies in information provided by McDonald's over the
allergen content of its French fries have resulted in the fast food
giant facing a public relations nightmare together with possibly
unfounded lawsuits.
Tate & Lyle is set to launch two flexible new wheat protein
isolates that have been developed from a new patent-protected form
of wheat protein processing.
Wheat breeders in recent years have been increasingly working on
the development of waxy wheat varieties. Yet the commodity has not
yet hit the mainstream market as no one seems to know what to do
with it. FoodNavigator-USA speaks...
The production of gluten-free products could be the way for craft
bakeries to increase sales, which are suffering in the face of
lower priced mass-produced goods from industrial bakeries,
according to German company Hanneforth Food...
A new report that shows that whole grain consumption can slow the
progression of heart disease has strengthened interest in
whole-grain products that do not compromise taste, writes
Anthony Fletcher.
Job losses at the sweetener operations of ambitious ingredients
firm Cargill are imminent as the largest private firm in the US
appears to feel the squeeze of "market conditions".
A new laboratory designed to improve the quality of barley and oats
could have major implications for makers of breakfast cereals,
beverages and bakery goods.
MGP Ingredients, Manildra Milling and the Kansas State University
Research Foundation (KSURF) have reached a settlement over an
alleged patent infringement involving food-grade starches,writes
Anthony Fletcher.
The area sown to wheat and barley over the last season in the UK
has decreased, said the HGCA last week, yet there is no apparent
cause for concern as good yields may still produce a strong crop,
reports Lorraine Heller.
New opportunities have emerged for British wheat growers after an
industry association used a new classification system to
successfully negotiate the export of UK wheat to Egypt, the world's
second largest buyer, reports Chris...
Prices for key raw materials used by the food industry are lighter
this month on gains in wheat, corn and soybean inventories, but
analysts suggests wheat prices are open to upside risk.
Prices for key raw materials used by the food industry are lighter
this month on gains in wheat, corn and soybean inventories, but
analysts suggests wheat prices are open to upside risk.
Despite an upturn in global wheat, corn and soy production in 2004,
prices for food ingredients sourced from cereal raw materials are
likely to remain under pressure, writes Lindsey Partos.
An improvement in the quality of flour ingredients is the focus of
new research by US government scientists who are taking a closer
look at hundreds of different proteins in the wheat kernels.
Food scientists continue the challenge to come up with food
ingredients suitable for consumers unable to eat wheat, rye or
barley-based foods because of a reaction to the gluten protein
found in these grains.
Scientists in Ireland claim to have dramatically improved the
quality of gluten-free bread, presenting an opportunity for bakers
as the number of people with a known gluten intolerance grows,
writes Chris Mercer.
Small Swiss ingredients firm Veripan has linked up with food
production system giant Buhler to bring a bakery ingredient system
to a wider market and the opportunity for bakers to have a 'two in
one' service.
Price increases for key raw materials used by the food industry
threaten over the next 12 months as low global stocks remain open
to unexpected disruptions.
Price increases for key raw materials used by the food industry
threaten over the next 12 months as low global stocks remain open
to unexpected disruptions.
Despite a fall in prices, the cost of wheat-based ingredients is
likely to remain under pressure on the back of ongoing low global
stocks, risks to Australian and Canadian production and a possible
restocking from China.
Rising prices and transport costs are looming for UK millers and
bakers as final results on the rain-drenched UK grain harvest
confirm that yields are up but quality is at its lowest for 10
years in some regions, reports Chris Mercer.
Russian food group Razguliay has launched a new range of
grain-based products under the Divnitsa brand, the first stage of a
strategy aimed at allowing the agricultural processor to compete
for the first time with value-added imported...
