Ingredients

'Fibre is the only option to turn our comfort foods from toxic to therapeutic,' says FiberFlour founder

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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 placeFibre is the only option to transform our staple comfort foods from toxic to therapeutic,”­ says Gerald Davies, founder of FiberFlour.

Danish scientists have developed a wheat that increases mineral digestibility. Pic: ©iStock/Olenaa

Scientists have developed a wheat that could aid the world’s malnourished millions

CSM Bakery Solutions has relaunched its Pantique Ancient Grains Ultimate bread mix in the UK. Pic: CSM Bakery Solutions

CSM Bakery Solution’s ancient grains bread mix given new life to boost UK craft bakers’ profits

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Baobab could be the next big thing in gluten- and grain-free baking: Mintel

Ulrick & Short have developed a tapioca-based starch that it claims will replace half of the sugar content in Swiss rolls. Pic: Ulrick & Short

Ulrick & Short launches sweetener that could halve sugar in sweet baked goods

Ardent Mills has announced its support of the growing network of North American quinoa farmers. Pic: ©iStock/estivillml

Ardent Mills’ commitment to boost growth and stability of North American grown quinoa

US supermarket chains are capitalizing on the growing gluten-free trend by adding gluten-free aisles and employing in-store dieticians. Pic: ©iStock/chameleonseye

Gluten-free reports reiterate enormous opportunities, say market researchers

Synergy to launch dairy-based, natural sugar replacers

Synergy to launch dairy-based, natural sugar replacers

Cap'n Crunch Berries beer's flavor is 'still developing', says Somerville Brewing. Pic: Mike Johnson of fest.pics

Somerville Brewing Company spoons in Cap’n Crunch cereal into latest beer recipe

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Stevia & fibre blend promises to slash sugar by 100% with no loss in taste or bulk

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