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.
Limagrain Céréales Ingrédients (LCI) has extended its fibre range with a new ultra-fine wheat bran ingredient that it says can improve structure, texture and nutrition in a broad range of food and beverages.
A flour product adapted especially for its resealable plastic flour pouch and a vacuum packed chocolate bar are two products that stand out above the raft of new dry food launches, according to Mintel’s Global New Products Database (GNPD).
There’s nothing like a shortage of wheat to send some news media searching for superlatives. Talk of “soaring” wheat prices and “rocketing” bread prices were common, in the British press, after Russia decided to temporarily ban grain exports earlier this...
Allergen labeling has come a long way, but a US study of food labels last month found that ambiguities are still prevalent. FoodNavigator-USA.com examines the current position on gluten-free labeling rules.
Baking gluten-free breads for the ever-growing coeliac population
may be possible using brown rice and buckwheat flours and adding
the transglutaminase enzyme, according to results of a European
Researchers at the University of California, Davis have identified
the genes responsible for providing frost tolerance for wheat,
giving plant breeders hope that damage resulting from wheat frost
could soon become a thing of the past.
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'...
Inefficiency in the UK cereals supply chain is costing the industry
almost £1 million (€1.47m) a week and cereal manufacturers are
partly to blame, according to a new report from the Centaur Grain
Exporters are being urged to consider UK wheat after its
suitability for all types of baking was demonstrated at this year's
International Bread Baking workshop organised by the Home Grown
Cereals Authority (HGCA).
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
The field performance of fungicides used to prevent the spread of
foliar disease in wheat has decreased significantly within the last
decade, according to UK cereal association, the Home Grown Cereals
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
US scientists have been examining newly-developed varieties of
low-phytate, high-phosphorus wheat in order to assess its impact on
baking quality, nutritional content and suitability for industrial
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.
US scientists have identified a gene from wild wheat that could
increase protein and micronutrient content of its cultivated cousin
by 10 to 15 per cent, and could soon be used in food products with
enhanced nutritional value.
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.
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...