A ‘new culture,’ in which food sustainability and the Mediterranean lifestyle form the pillars to this change, is required to safeguard the health of populations and land resources.
What made a practicing doctor give up medicine to create and supply a high-fibre flour? “I saw an opportunity to be infinitely more effective in preventing disease in the first place. Fibre is the only option to transform our staple comfort foods from...
Researchers have developed gluten-free bread with the same fluffy, bubble texture as wheat bread - without using any additives or gums - simply by using rice flour that has been milled and processed in a specific way.
CSM Bakery Solutions has revitalized its Pantique Ancient Cereals bread mix a with a new name – Pantique Ancient Grains Ultimate bread mix – and a bolder baked appearance.
The European Bank for Reconstruction and Development (EBRD) has partnered with the Industrial Development Bank of Turkey (TSKB) to provide working capital to Ulusoy Un Sanayi Ve Ticaret A.S.
Low prices and cheap imports are hitting Italian wheat producers who are declaring 'a wheat war' while MEPs are calling for the Commission to act. But Italy simply cannot produce enough wheat to meet national demands, say manufacturers.
World Food Programme of the United Nations has distributed food in and around Qayyarah after a siege had made the northern Iraqi town inaccessible for over two years.
European food manufacturers are brightening up the mature and somewhat staid dry pasta category with innovative flavours, bright colours and vegetable-based ingredients.
Egypt has exceeded its domestic wheat-buying target, paying farmers for more than 4.3m tonnes, but plans to keep purchasing wheat until the end of the season as reformers look to the future.
UK supermarket chain Waitrose has reported a boom in sales of buckwheat – while the number of global baking ingredient launches using buckwheat flour has more than doubled in the past three years.
Major food commodity prices rose in October, spurred by weather-driven concerns about sugar and palm oil supplies, according to the UN Food and Agriculture Organisation (FAO).
Although bread making has been practised for millennia, the fundamental understanding of the relations between dough microstructure and rheology is still surprisingly limited, say researchers.
Nutrilac protein from Arla Food Ingredients will turn the gluten-free boom into a sustained trend by allowing manufacturers to make gluten-free products that are indistinguishable from normal ones, it says.
Ongoing consumer interest in gluten-free foods has opened a door for less common ancient grains to step into the limelight that wheat, rye and barley have dominated for so long. But at the same time, lingering consumer confusion about the exact definition...
Consumers must pressure retailers and manufacturers to ensure bread does not contain glyphosate, says the Soil Association – but all traces are below safe limits, insists industry.
The Saudi minister of agriculture has criticised the high level of wasted bread in the country, saying 35% is thrown away, during the opening of a new US$218m flour mill in Al-Jamoum.
The choice of wheat has a big impact on the sensory properties of bread, but this is largely disregarded, according to research from Universidad Politécnica de Madrid.
An Egyptian wheat farming education programme from Mondelez and Care has seen farmers boost their wheat crops more than 10% each year, with some doubling their harvests.
A gluten-free diet is the only possible treatment for those with coeliac disease – so whose responsibility is it to increase affordability, availability and awareness? FoodNavigator asked experts for their views.
Certain wheat allergens are released and lost when pasta is boiled while others are highly resistant and remain during the entire digestion process, researchers from Italy have found.
Hall & Oates haul US granola cereal brand Haulin’ Oats before the courts in NYC, the EU funds a research project on Healthy Minor Cereals and the US gets its first taste of gluten-free pita chips.
Pulse flours could provide a plant-based protein boost for baked goods, snacks and pasta – tapping into growing demand for non-animal-derived protein, says Ingredion.
Quorn has revealed plans for substantial new product development (NPD) activity this year, including gluten-free and vegan lines, which it expects to fuel UK and international growth.
Cereal Partners Worldwide (CPW) has developed Nestlé gluten-free cornflakes for select European countries to capture increasing interest from non-celiac dieters.
Global food ingredients giant Glanbia Nutritionals has pumped millions of pounds into a new modern oat milling facility to boost its presence in the gluten-free (GF) ancient grain market.
Researchers in Adelaide believe they have found a way to increase yield of the wheat central to pasta production, while their colleagues have discovered how to make a bowl of spaghetti more healthy without compromising its taste.
David and Bill Jordan, the brothers who launched the Jordans cereals brand, have taken over ownership of European Oat Millers (EOM), a major supplier of breakfast cereal ingredients and own-label breakfast cereals.
What new gluten-free product launches, market analysis tell us
Aug. 5 marked the deadline for manufacturers making voluntary gluten-free label claims to ensure they meet the FDA’s definition of a gluten-free food (less than 20 parts per million of gluten). And while gluten-free product launches have risen every year...
The market for gluten-free children’s food will be a big area for growth, predicts market research firm Mintel – but mainstream brands are yet to capitalize on the opportunity.
Saudi Arabia's poultry production will rise 52% over the next four years, as the country's total agricultural sector is set to hit US$1.7bn in value, according to a new report.
Non-wheat cereals have huge potential for nutritional breads, but further in-depth research is needed to overcome dough difficulties and nutrient retention concerns, say researchers.
