Biofortification alone is not enough to enhance bread with optimum iron and zinc levels to fight deficiencies, a study says as it cites other production methods that should factor in its creation.
A pasta industry more than 15,000km from Italy is thriving thanks to a unique collaboration between farmers, durum wheat researchers and a major food manufacturer.
Tritordeum is a trademarked commercial brand developed from durum wheat (Triticum durum) and a wild barley (Hordeum chilense) that is being introduced into the UK and other countries around the world.
As more shelf-space is dedicated to gluten-free products in the snack and bread aisles, one retired baking industry veteran noticed a void in the in-store bakery section—and it pulled him out of retirement and back to the drawing board.
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 place. Fibre is the only option to transform our staple comfort foods from...
Researchers have developed gluten-free bread with the same fluffy, bubble texture as wheat bread - without using any additives or gums - simply by using rice flour that has been milled and processed in a specific way.
CSM Bakery Solutions has revitalized its Pantique Ancient Cereals bread mix a with a new name – Pantique Ancient Grains Ultimate bread mix – and a bolder baked appearance.
The European Bank for Reconstruction and Development (EBRD) has partnered with the Industrial Development Bank of Turkey (TSKB) to provide working capital to Ulusoy Un Sanayi Ve Ticaret A.S.
Kröner-Stärke (KS) has developed a range of pre-gelatinized flours and starches for the baked goods market that it claims will give professional bread manufacturers the edge on their competition.
Rice flours and starches dominated the first generated of gluten-free goods, particularly in the bakery segment, but are they still the #1 choice in formulators’ toolkits? FoodNavigator-USA caught up with Pierre Donck, regional product manager at rice...
PepsiCo has launched a raft of new products under its Quaker Oats brand in the UK, including gluten-free oats and breakfast pouches containing cereal and yogurt.
Mondelēz-owned snack brand Enjoy Life Foods has doubled its capacity with the opening a new 200,000-square-foot free-from bakery in Jeffersonville, Indiana.
Low prices and cheap imports are hitting Italian wheat producers who are declaring 'a wheat war' while MEPs are calling for the Commission to act. But Italy simply cannot produce enough wheat to meet national demands, say manufacturers.
With Snapchat ads, a personalized ad generator, and the tagline “THIS. IS. EVERYTHING.,” Post Foods LLC believes it has the tools to target younger Millennials with surgical precision.
Bakers need to carefully select ingredients - and adjust bread-making processes – if they aim to produce high-quality breads with wheat and teff flour, say researchers.
Mars Chocolate North America has recalled a selection of its Combos snacks over fears they may have been produced with flour containing undeclared peanut residue.
Frito-Lay is recalling batches of Rold Gold snacking pretzels over fears they were made with flour containing undeclared peanut residue - just days after Hostess Brands pulled 710,000 cases of cakes from the market for the same reason.
Hostess Brands has recalled 710,000 cases of cakes and donuts in the US and Mexico over fears they may contain undeclared peanut residue, after two children suffered allergic reactions.
With wheat exports to North Africa tipped to increase this year, UK businesses have been raising awareness of the properties of locally grown flour to overseas bakers.
Kashi has launched a breakfast cereal using wheat grown under a new initiative supporting farmers transitioning fields from conventional to organic crops.
Granola brand Goodness Grainless and sister business Squirrel & The Bee cookies are tapping growing demand for grain-free food with their nut-flour products.
Activity by the Food and Agriculture Organization of the United Nation (FAO) and partner groups is being ramped up to combat the threat of wheat rusts.
Global wheat production for the 2016 season is tipped to be below last year’s record levels according to new data from the United Nation’s Food and Agriculture Organization (FAO).
General Mills is extending its Annie’s range into the cereals market – four years after the brand ended its first foray into the highly competitive category.
UK supermarket chain Waitrose has reported a boom in sales of buckwheat – while the number of global baking ingredient launches using buckwheat flour has more than doubled in the past three years.
