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Cereals and bakery preparations

News headlines

Punching holes in pop-science theory: Whole grains may cut inflammatory biomarkers in obese kids

Consuming whole-grain-rich foods for six weeks may slash levels of inflammatory biomarkers in overweight children, according to findings published in Molecular Nutrition & Food Research .

Rice eaters’ diets more in line with Dietary Guidelines: study

Consumers who eat white or brown rice every day tend to have better overall diet quality and nutrient intake, according to a study of five-year data from the National Health and Nutrition Examination Survey (NHANES).  

Two weeks to go! Register for FoodNavigator-USA’s Gluten-free in Perspective Forum

There are just two weeks to go until FoodNavigator’s live (and hopefully very lively) online debate on one of the hottest trends in food development: gluten-free.

Celiac Disease breakthrough?

Natural protein elafin ‘promising’ in battle against gluten toxicity: Study

The human protein elafin could be delivered into the gut using a probiotic bacterium to reduce the inflammatory reaction typical of celiac disease, researchers suggest.

Cereal psychology: Mascot eye contact sparks consumer trust

Mascots on breakfast cereals that gaze directly into a consumer’s line of vision can spark trust; findings that researchers say could be used to fuel growth of better-for-you lines.

News in brief

Suntava secures Non-GMO Project certification for its antioxidant-packed purple corn

Suntava - the Minnesota-based firm promoting anthocyanin-packed purple-corn ingredients - has gone through the Non-GMO Project verification process to reassure customers and consumers that the corn from which they are derived is not genetically engineered.

General Mills: Baking is on trend and can boost profits

There are tasty growth prospects for dessert mixes and refrigerated dough with the rise of home baking, says General Mills’ baking head.

Europain 2014

Dawn Foods: Bakery convenience concept differs in US and Europe

American bakers either bake from scratch or buy pre-prepared, but in Europe there’s more demand for a convenience middle ground, says Dawn Foods.

Indian start-up targets global snacks with high protein, price stable quinoa

Snack makers should consider sourcing quinoa from India where the exotica strain is sweeter, higher in protein and sells at a stable, lower price, says the managing director of Ashtral Biotech.

US FDA upholds approval of Lallemand vitamin D2 baker’s yeast

The US Food and Drug Administration has upheld its authorization of Lallemand’s enriched yeast after investigating objections from AB Mauri.

Kamut wheat reduces IBS symptoms, finds human study

Replacing modern wheat with Kamut International’s trademarked ancient wheat in the diet may reduce symptoms of irritable bowel syndrome (IBS), finds research.

The FoodNavigator Forum

How does sugar affect health? Find out at FoodNavigator’s Sugar Debate: Separating Fact from Fiction

Sugar – at least in excess – has been blamed for everything from heart disease to obesity and cancers in recent months. But is it as bad as all that?

News in brief

What will happen to food prices in 2014?

While the consumer price index (all food) rose a modest 1.4% in 2013, it is likely to rise 2.5-3.5% in 2014, predict USDA economists, who believe food price inflation will “return to a range closer to the historical norm”.

Who is the gluten-free consumer? Find out at the FoodNavigator-USA Forum: Gluten-free in Perspective

Are consumers who say they’re avoiding gluten really just avoiding wheat? Can we trust survey data about the number of people following ‘gluten-free diets’? Are market researchers' (wildly differing) estimates about the size of the gluten-free market - and its predicted growth - to be trusted?   

Euromonitor: Grupo Bimbo could face disappointment with Canada Bread

Grupo Bimbo will have its work cut out baking up success in Canada and could be disappointed if it expects too much, says analyst. 

Carob flours: The novel antioxidant option for cereal?

Mediterranean carob seed flours hold potential as a novel, antioxidant ingredient for cereal products, according to scientists.

Special edition: Gluten-free

Culinary Tides: ‘Not only have we already hit the ceiling, the gluten-free bubble is already bursting’

While market researchers predict continued healthy growth for the US gluten-free market*, not everyone is convinced that it is built on a solid foundation.  

Special edition: Gluten-free

What’s the size of the US gluten-free prize? $490m, $5bn, or $10bn?

How big is the US gluten-free retail market? And how should we define it? Depends who you ask.  

Special edition: Gluten-free

Weston Bakeries: I’m not sure there is a ceiling on the gluten-free market; if there is, we haven’t reached it yet

If there is a natural ceiling to the gluten-free market, we’re nowhere near hitting it yet, according to Weston Bakeries, which is rolling out its new All But Gluten fresh bakery range across Canada and the US.

ConAgra Foods: Deal to create flour milling giant Ardent Mills delayed again - until Q2, 2014

A major new player in the flour milling industry may not now emerge until the second quarter of this 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.

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