Arcadia Biosciences has signed an agreement with Arista Cereal Technologies and Bay State Milling Company to globally commercialize a high fiber resistant starch wheat, resolving an earlier intellectual property (IP) wrangle between itself and Arista.
The civil decision wraps four years of litigation, after the US Commodity Futures Trading Commission (CFTC) charged the two CPG companies with noncompetitive trading and inflating wheat futures.
Perfect Snax’ Snack Pop – the name behind Mrs. Fields’ and Butterfinger-flavored popcorn – has joined forces with the pasta-chip brand of Vintage Italia, to improve distribution and marketing.
UK researchers have found that – in addition to being healthier – low fat/sugar biscuits have the lowest environmental impact, while chocolate-coated biscuits are the least sustainable.
Overall cereal production could increase 1.2% to 2.68m tons by the end of this year, but excessive flooding in the Midwestern US has diminished prospects for maize, according to the UN’s Food and Agriculture Organic (FAO).
GoodMills Innovation has invested extensively in cereal ingredients that provide snacks with additional health benefits to enable producers to keep ahead of the rapidly changing snacking scenario.
Arcadia Biosciences has appointed Randy Shultz as head of R&D to nurture its recently formed specialty genomics team and focus on the company’s wheat project with Ardent Mills.
Brazil has agreed to import up to 750,000 metric tons of US wheat annually, without the usual duties it pays for wheat grown outside the Mercosur countries, a move that has disappointed Argentina.
General Mills’ plans to roll out a new cereal made from Kernza across the US have stalled. However, instead of crying over spilt milk, the company has put a new spin on marketing climate beneficial foods.
Global farming practices – dominated by wheat, corn and rice – are playing havoc with the preservation of wildlife and putting food security at further risk, according to a new report by the World Wildlife Fund (WWF).
A group of international researchers have developed a new wheat variety that is safe to be consumed by people who suffer from celiac disease and gluten allergies.
Henrik de Vries, commercial manager at KRÖNER-STÄRKE, explores ways in which bakeries can optimize their use of flours and starches to keep up with changing consumer demands – without the use of chemicals, modified starches or E-numbers.
The Food Standards Agency (FSA) in the UK has issued an urgent recall of Farmhouse Biscuits Honey and Oat cookies, as biscuits that contain wheat were accidentally packed into some packets.
The Grain Millers Association of Zimbabwe (GMAZ) has suspended the supply of bread and self-raising flour to biscuit and confectionery firms to ensure continuous supply for major bread bakers.
The wheat price has risen dramatically due to deteriorating crop prospects in EU and Russia caused by a prolonged, dry summer, forecast to send up the cost of the household staple.
Scientists have finally cracked the DNA sequence code of wheat, which will undoubtedly revolutionize how the world's most important crop can continue to feed a growing global population and, more importantly, alleviate the suffering of those with...
Japan’s agricultural ministry has lifted its ban on imports of Canadian wheat, after trade was suspended in June following the discovery of GM wheat plants in southern Alberta.
The Grain Millers Association of Zimbabwe spokesman Garikai Chaunza said the country had a week’s supply of wheat left, which means millions of Zimbabweans could be left without the daily staple.
Tritordeum - the Mediterranean cereal that is sweeping up supporters for its nutritional, agronomical and organoleptic benefits - has added another accolade to its belt.
The Canadian Food Inspection Agency (CFIA) has confirmed the discovery of unapproved genetically modified (GM) wheat plants containing a glyphosate-tolerant trait developed by Monsanto.
The Oreo maker has announced it is expanding its Harmony program to ensure that its entire European biscuit production will be made from sustainable wheat within the next five years.
Saskatchewan oat processor Avena Foods and Manitoba pulse mill Best Cooking Pulses (BCP) have formed a partnership to expand capacity to capitalize on the growing gluten-free market in North America.
Cargill is considering switching from corn to wheat processing at one of its German plants to meet demand for plant protein, starches for sustainable packaging and biofuels.
Gluten-free products’ health benefits can be combined with environmental advantages, says an industrial-academia pact looking into boosting sustainability practices whilst improving the products’ nutritional value.
The Gluten Intolerance Group (GIG), a certifying agent in the US gluten-free market, said visual examination is pivotal in determining the safety of whole grains, beans, seeds, pulses and legumes.
Ecuadorian company LiveKuna has launched two organic flours – made from quinoa and bananas – that are suitable for celiac suffers, securing a listing in 2,000 Walmart stores in the US.
General Mills will be removing its gluten-free claim from the labels of its Cheerios cereals following criticism from the Canadian Celiac Association that it is not confident of the company’s gluten-testing process.
Wheat strains that do not produce the gluten forms that trigger a dangerous immune reaction could be used to replace regular wheat in baked goods, according to a study.
German GoodMills Innovation has developed a new variety of wheat based on ancient grains called 2ab Wheat, the first to be cultivated and processed exclusively for its improved digestibility, suitable for those who are gluten sensitive.
Cereals Canada and Agriculture and Agri-Food Canada (AAFC) have released the 2017 Canadian Wheat Research Priorities Report, outlining the priorities stakeholders should focus on that could help counter the effects climate change would have on wheat production,...
Gluten-free has moved from trend to mainstream. BakeryandSnacks reviews the demand and its demise in certain areas, as well the confusion and the rising number of contentious health risks.
A group of international scientists has identified the complex DNA sequence of Wild Emmer, which will open up an unparalleled opportunity to further the development of hardier, more productive strains of modern wheat.
Many bakery industry professionals believe the grain-free trend will catch on - driven by a demand for more natural, less processed ingredients - and will eventually supersede gluten-free.
For the first time, researchers have identified the genome sequence of Wild Emmer – the original form of nearly all domesticated wheat – which will have a significant impact on global food safety and security.
Cereal Partners Worldwide, a joint venture between General Mills and Nestlé, has announced it will further reduce the sugar content in its Nestlé-branded cereals in the UK over the next year.
