Consuming a gluten-free or a casein-free diet may not offer any benefits for people suffering from autism or its related disorders, says a new review of the science to date.
Mixing seeds of the vinal plant with corn flour may produce gluten-free formulations with enhanced protein and antioxidant levels, says a new study from Argentina.
Einkorn (Triticum monococcum) wheat supplies more carotenoids than durum and bread wheats in finished food products, according to research evaluating carotenoid degradation during bread, biscuit and pasta manufacturing.
A suspected cartel in the flour industry in the Netherlands is the subject of an investigation by the Dutch competition authority (NMa), with the spotlight being placed on the practice of both domestic and foreign players in the sector.
Leftover materials from ethanol could be used to make more nutritional flat breads such as naan and chapathi, according to a US based research project.
Ulrick and Short developed a new wheat-derived functional binder and emulsifier for use in economy sausages and burgers, enabling clean label claims at a lower price point.
The increasing prevalence of coeliac disease is driving innovation, and the growth in the size of the market is boosting R&D investment, but the ideal gluten-free product is still not on supermarket shelves.
Crackers made from the flour of chickpeas may contain between 3 to 6 times more iron than existing products, offering nutrient-rich options to the burgeoning gluten-free market.
Replacing standard gluten-free flours with those made from ‘alternative’ grains like oats and quinoa may improve the nutritional profiles, says new research from NY.
Formulating gluten-free breads with common emulsifiers may delay the staling of the products, leading to longer shelf-life, according to new research from Germany.
Researchers from Nigeria have found that xanthan gum can assist with quality and storage issues of cassava-wheat bread in a study that could help encourage use of cassava flour in products.
Adding protein and fibre sources like pea protein and Psyllium fibre may improve the physical structure of gluten-free dough, and boost the nutritional content, says a new study.
Falling durum wheat prices this year have led to a 10 per cent reduction in pasta prices from Italy’s Barilla so far this year, but the market situation for H2 is still unclear.
Prices for bread flour have fallen from their highs of 2008, but price pressures are constant for wheat flour used in bread formulations as quality concerns remain.
Russian grain processor Pava is looking for partnerships in Asia and Africa in order to diversify its export activities in response to what it describes as global economic turmoil.
Oat and corn fibre may boost the fibre content of gluten-free bread and enhance the colour, texture and volume of the loaves, says a new study from Greece.
Formulating pasta with oats or quinoa may offer pasta manufacturers alternatives to traditional semolina, and open up opportunities in the gluten-free market, says new research from Italy.
Replacing 5 per cent of the flour in bread with inulin could boost the nutritional content of white bread without detrimental effects on the sensorial profile, says a new study.
Bread is a good-value, consumer staple and the current economic climate is an opportunity to reinforce its value, says the director of a leading UK bakery body.
The popularity of spelt has rocketed in recent years, leading to a 130 per cent increase in European product launches containing the ancient grain over the past three years.
Ingredients manufacturer National Starch Food Innovation claims that its new texturising system will enable food producers to improve the texture and crispiness of wafer-style products.
Russian grain processor PAVA says it is already in negotiations with major firms to supply products from its new grain fractionation plant, due to be up and running by 2010.
The UK’s National Farmers Union (NFU) is calling for the reinstatement of European import duties on cereals to protect grain producers both domestically and in northern Europe.
Britain’s weather this week will determine not just the quantity and quality of the 2008 wheat harvest but also domestic supplies for sale in 2010, warns the National Farmers Union.
Speculation is growing about potential buyers for National Starch Food Innovation with ADM emerging as a likely contender, according to one industry analyst from Frost & Sullivan.
NutraCea has received approval from the US Department of
Agriculture (USDA) to supply stabilized rice bran as an enhancer
for pulverized meat and poultry products.
Spanish food group Ebro Puleva has proposed to sell or spin-off its
sugar business at a time when stability has returned to the
European sugar industry.
Risk management tools benefiting from volatile commodity markets
bring strong gains to US ingredients giant ADM in the latest
quarter, but profit for starch and sweeteners impacted by higher
corn prices.
The International Grains Council (IGC) and Rabobank Group, a
specialist in food and agribusiness banking, forecast that the
prospect of a record world wheat harvest in 2008/09 could help to
reduce wheat prices on global markets.
NutraCea is expecting to see its first sales of stabilised rice
bran in Central and Eastern Europe following this week's FiCEE
trade show, where the ingredient has been warmly received for its
potential to reduce manufacturers'...
Global food manufacturer General Mills last week said its US Rice
Chex cereal will from now on be gluten-free, as part of the firm's
plans to target the ever expanding free-from market.
Rice flour that has been pin-milled appears to make bread with a
better texture than when common commercially-produced rice flour is
used, say US researchers.
Advanced Food Systems aims to ease the impact of rising wheat
prices with the launch of an ingredient system to reduce semolina,
thereby saving costs on pasta production.
Using stabilised rice bran (SRB) in battered and fried products in
place of wheat flour cuts fat, calories, sodium content and cost,
according to new research.
Soy could form the base of future high-protein, low-fat breakfast
cereals following new developments that received increased consumer
acceptance, say researchers.
NutraCea has filed for provisional patent protection for its
technology to stabilize wheat bran, which the company says can make
it a commercially viable ingredient for use in foods.
Carbohydrate company Penford Food Ingredients has launched a new
gluten-free starch product for use in bakery applications targeting
the growing free-from market.
Syral is set to unveil its new sales and industrial organisation in
October, following the acquisition of Tate & Lyle starch assets
that is currently underway, and says it will be able to respond to
customers' changing sweetener...
Raisio has revealed that it is considering shutting down its grain
mill in Nokia, Finland, to raise profitability in the face of
changing market conditions.
MGP Ingredients (MGPI) plans to expand its wheat gluten capacity in
the US, as demand for the product increases following the recent
move away from imported ingredients due to contamination scares.
The image of grains needs a fundamental makeover in order to
encourage consumption globally, according to the R&D director
of pasta firm Barilla, who said the enduring perception of grains
as 'empty' energy is the major...
Irish mineral specialist Marigot's Aquamin complex appears to have
benefits beyond enhancing the mineral content of certain specialist
bakery products: it has also been seen to improve the texture of
gluten-free bread.
Archer Daniels Midland (ADM) has launched a range of functional
wheat protein isolates designed to enhance the taste, texture and
appearance of cereal products.