Diageo has announced two regenerative agriculture programs across its tequila and scotch brands: focused on reducing carbon emissions of farming barley, wheat and agave.
Coeliac UK believe those afflicted with the condition have been overlooked by Starbucks' recent decision to introduce oat milk to their beverage offerings in the UK.
Hain Celestial has unveiled a raft of new products utilizing hot ingredients from chia and quinoa to coconut pulp and almonds, including organic gluten-free chia seed corn tortilla chips under the Garden of Eatin' brand, and coconut almond butter...
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).
Just one extra beer a week for Chinese men would require 231,235 hectares of annual barley production in the UK - the equivalent of a fifth of its current output, claims the Institute of Grocery Distribution (IGD).
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...
A new pneumatic in-line sifter provides baked good and cereal grain processors a quality assurance tool for moderate to high production volumes, claims Great Western Manufacturing.
Hydrocolloids can be added to tortilla formulations containing bean
flour to extend the product's shelf life and improve texture while
increasing its nutritional content, say researchers.
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.
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.
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.
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.
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.
Researchers have created a new strain of wheat with an inbuilt
resistance to devastating scab blight which infects wheat heads -
reducing crop yields as well as market value and quality.
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
Authority (HGCA).
Archer Daniels Midland (ADM) has launched a range of functional
wheat protein isolates designed to enhance the taste, texture and
appearance of cereal products.
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
celiac sufferers.
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 cloned a gene present in wheat and barley in
research which opens up the potential for cultivating the crops in
a wider range of climates, thereby increasing production and
supply.
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.
Canadian cereal company Nature's Path is attempting to make inroads
into the UK's growing organic market with the launch of a new range
of ready to eat organic oat cereals.
A new credit-card sized gluten testing kit that can be used on site
claims to provide food firms with a quick and cheap way to test for
both low and high levels of the allergen in their products.
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...
Common grade lactic acid bacteria (LAB) from grain, malting,
brewing and cereal processing could be a cheap and natural means of
reducing deadly mycotoxins in grains, according to scientists in
Ireland.
Scientists have successfully developed and tested a hybrid wheat
breed that could at least double China's present per-hectare yield,
according to the China Daily.
An improvement in the quality of flour ingredients is the focus of
new research by US government scientists who are taking a closer
look at hundreds of different proteins in the wheat kernels.
Food scientists continue the challenge to come up with food
ingredients suitable for consumers unable to eat wheat, rye or
barley-based foods because of a reaction to the gluten protein
found in these grains.
Price increases for key raw materials used by the food industry
threaten over the next 12 months as low global stocks remain open
to unexpected disruptions.
Huge increases in wheat prices have more than halved annual milling
profits at top UK firm Carr's Milling Industries - yet the company
is confident of getting back on track in 2005 despite warnings that
prices will remain volatile,...
Russian food group Razguliay has launched a new range of
grain-based products under the Divnitsa brand, the first stage of a
strategy aimed at allowing the agricultural processor to compete
for the first time with value-added imported...
UK wheat quality has been pushed even further below the national
three-year average, according to the first survey of wheat
harvested during the worst period of the UK's summer rain,
confirming fears that bad weather will place...
Global prices for ingredients such as soy and wheat are still
vulnerable to increases as global harvests could be impacted by
weather risks and generally low stocks, something that will
inevitably hit the China market hard as it is...
Lithuanian flour and pasta manufacturer Malsena is aiming to
further develop its position as a multi-functional manufacturer
with plans to make a huge investment in the production of
value-added ingredients for the bakery sector.
Fibre-fever may be the new trend poised to sweep the United States
food industry over the next few years as low-carb diets begin to
stutter and the US government raises the bar for healthy eating -
good news for bakers, pasta makers...
APV Baker is supplying equipment to produce a wide range of
breakfast cereals at a major new plant in Germany. Food producer
Nordgetreide is opening the new facility near Saarbrucken - an
ideal location to serve the western European...
Australian wheat producer and marketer AWB has announced a
significant rebound in its after half yearly tax profits on the
back of significantly improved wheat crops.
Spearing growth in the speciality starch and health ingredients
domain MGP Ingredients links up with Penford Corporation to market
a new potato-based resistant starch for increasing fibre and
reducing carbohydrate levels in food products....
