Three people were injured in an explosion at the Corbion Caravan factory in Kansas City, Kansas, in the early hours of Friday morning.
As the FDA prepares to conduct consumer research into whole grain labeling statements before it issues finalized guidance for industry, the debate over precisely what should constitute a ‘whole grain’, as well as how the amount of whole grain should be disclosed, continues to rage.
Jatropha protein concentrate can be used to fortify bread without adverse textural impact and bakers should consider using the ingredient more, researchers say.
While private label penetration rates in the US “pale in comparison” to those in Europe, the way US retailers regard their store brands has changed dramatically in recent years, according to the CEO of one leading manufacturer.
Australia has blocked Archer Daniel Midland’s (ADM) A$3.4bn ($3.09bn) takeover of GrainCorp, claiming it would not be in the interest of the country.
A major new player in the flour milling industry will not now emerge until early next year, as regulators continue to scrutinize the proposed merger of ConAgra Mills and Horizon Milling (a joint venture between Cargill and CHS) to create Ardent Mills.
Sorghum is an ancient grain whose natural genetic diversity leaves it well positioned to meet the challenges of the 21st Century, experts say.
Oatmeal increases a sense of fullness and reduces hunger due to the viscosity and hydration properties of its beta-glucan content, according to research from PepsiCo.
Driven by demands from the cereals, snacks and beverage categories, and growing at a whopping 239%, is there anything to stop the rise of chia?
The percentage of new US food product launches featuring ancient grains or seeds has almost tripled since 2008, according to Datamonitor. But the bulk of activity is focused around just two ingredients: Chia and quinoa.
While quinoa and chia have stolen much of the limelight, one of the most interesting ‘ancient grains’ to watch is freekeh - wheat that has been harvested early while it is still green and then roasted and cracked - according to one leading supplier of specialty grains.
While many grocery brands are struggling to generate any growth right now, top gluten-free brands Udi's and Glutino notched up combined net sales growth of 53% in the latest quarter, bosses at brand owner Boulder Brands have revealed.
Initial returns indicate that voters in Washington State have given the thumbs down to GMO labeling proposal I-522, in similar proportions to the vote on California's GMO labeling proposal Prop 37.
Washington DC-based non-profit the Center for Food Safety (CFS) has urged the FDA to reject calls to make an administrative determination over whether GMOs belong in products marketed as ‘natural’.
General Mills has improved the health profile of 73% of its U.S. retail sales volume since 2005, with more than 20% improvement in fiscal 2013 alone.
Increasing numbers of products with superfoods like chia will see this favorite of the Aztecs joining the mainstream functional food/beverage ranks, says a leading marketing expert.
Given that one in three American adults is expected to develop type 2 diabetes by 2050, and poor diet and lack of exercise may be largely to blame, what can food and beverage manufacturers do to tackle this epidemic?
If the first generation of gluten-free products was short on flavor and nutrients; the next generation - ‘gluten-free 2.0’ - is all about taste, health and convenience, and is infiltrating every food category and channel, delegates at the Food & Nutrition Conference & Expo (FNCE) were told.
Glanbia Nutritionals has launched a new flax protein powder for protein fortification for use in a range of applications including bars, clusters, cereals and beverages.
Removing negative ingredients like trans fats from bakery is still important for consumers but they are also looking for positive nutrition, says the research director of Packaged Facts.