Wheat

The product is nutritionally similar to gluten-containing wheat flour. Image Source: Ulada/Getty Images

Gluten-free but wheat? Coeliac-safe wheat flour developed in Spain

By Augustus Bambridge-Sutton

Gluten-free substitutes such as rice and corn flour have for decades aimed to take the role of wheat flour in baked goods, so that those with coeliac disease can consume them. Now there is a new substitute: wheat flour itself.

Getty/alex_ugalek

New modified wheat ‘could help tackle global food shortage’

By Oliver Morrison

UK scientists have created a new modified wheat variety that can increase grain production by up to 12%. They claim the innovation is a potential solution to help meet rapidly growing global demand, but also expect it to trigger heated debate around genetically...

©GettyImages/Zakharova_Natalia

‘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.

An example of snack made with masa flour. Pic: GoodMills Innovation

Snackex 2019

The future of snacking revealed

By Gill Hyslop

GoodMills Innovation has invested extensively in cereal ingredients that provide snacks with additional health benefits to enable producers to keep ahead of the rapidly changing snacking scenario.

Scientist have created a new wheat variety that breaks down gluten proteins in the digestive system. Pic: ©GettyImages/luchschen

Researchers develop gluten-busting wheat

By Gill Hyslop

A group of international researchers have developed a new wheat variety that is safe to be consumed by people who suffer from celiac disease and gluten allergies.

Biomedal targets gluten detection and quantification

Biomedal launches test for gluten

By Joseph James Whitworth

Biomedal has launched an immunochromatographic (lateral flow) test to detect and quantify gluten content in foods.

© GettyImages/Lyashik

Processing affects rye's satiating properties

By Niamh Michail

The why behind the rye: The way rye is processed has a direct impact on how filling it is, according to Finnish researchers, with implications for food manufacturers using the high-fibre whole grain.

Production has already begun at the second site.

Meurens Natural opens €15m factory

By Niamh Michail

Belgian cereal and fruit syrup manufacturer Meurens Natural has doubled its production capacity with a €15 million factory.

Spotlight

Follow us

Products

View more

Webinars

Featured Suppliers

All