Innovation and NPD

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‘Miracle grain’ tritordeum makes hay in bakery sector

By Oliver Morrison

Bakery chain De Grog has become the first company in Europe to use tritordeum malted grain in the bakery sector, and the first company in Belgium to use the Mediterranean grain to create an innovative bread.

From left: Juha Villanen, Dmitry Alexeev, Gill Blander, Rob Boudeker and chair Arnold Bos (Lux Research)

Personalised nutrition: A chance for real change

By Nikki Hancocks

Personalised nutrition has the potential to be at the forefront of real change in the fight against nutrition and lifestyle caused chronic diseases, according to experts speaking at the Future Food-Tech Summit.

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