A Harvard study questioning the value of the Whole Grain stamp is badly flawed and criticizes the scheme for “failing to do something it was never designed to do”, says the Whole Grains Council.
Bimbo Bakeries has splurged out $75m on land to build a bakery plant in Pennsylvania as it continues to invest heavily in securing a stronger grip on the Northeast region of the US.
Penford Ingredients has developed an egg white replacer that cuts costs, improves quality and plugs non-allergenic requirements in gluten-free bakery formulations, it says.
While the meteoric growth of gluten-free retail products is well-documented, new research from Technomic shows that there has also been an “explosion of gluten-free items” on menus at limited service restaurants (LSRs) in the past two years.
General Mills plans to introduce a host of new ready-to-eat cereal products to the US in 2013, but seems unlikely to heavily discount its range to line up with competitors.
BakeryandSnacks.com has put together a ‘festive bake-off’ scouring all the science and research from 2012 on gluten-free products to see how efforts to improve quality and up nutrition compare.
Despite strong evidence to the contrary, the belief that a gluten-free diet will help you lose weight and improve your health - even if you don’t have celiac disease - continues to gain momentum, according to a new survey.
Can we feed nine billion people by 2050? Only if we embrace the principles of open innovation, says Jeff Bellairs, senior director of the General Mills Worldwide Innovation Network (G-WIN), in this exclusive article for Foodnavigator-USA.com and FoodNavigator.com.
The production of celiac safe food products from non-commercial, traditional wheat strains has great potential, despite a recent study suggesting some are not suitable, say researchers.
The quest to have food to survive a five-year mission to Mars is at least two decades away, but ‘we’ll get there’, says Dr Michele Perchonok, advanced food technology project scientist at NASA in Houston.
Special edition: Free-from foods (gluten-free, dairy-free, nut-free)
The quality of gluten-free baked goods has improved by “leaps and bounds” in recent years, but firms are finding new challenges as they try to clean up labels and improve the nutritional profile as well as the taste and texture of products, says specialty...
With many manufacturers in gluten-free notching up growth rates rivals in the center of the store can barely dream of, you’d assume the burgeoning category is a hotbed of recipe innovation and excitement.
Special edition: Free-from foods (gluten-free, dairy-free)
Gluten-free marketers have a habit of drawing a series of concentric circles when they are trying to describe their target market - and the potential size of the prize.
Gluten-free foods are a hot trend, and formulators are rising to the formidable challenge of replacing this multifunctional ingredient in baked goods, soups and sauces.
A new study reports that there is an association between HFCS consumption and the incidence of diabetes, but the findings have been dismissed by the Corn Refiners Association.
Despite the ‘NO’ vote on Prop 37, the momentum behind sourcing non-GMO ingredients remains as strong as ever, with non-GMO Project verified sales up 66% and a new class action lawsuit against a major food brand over ‘all-natural’ claims on products containing...
Twinkie maker Hostess Brands says that if strike action at its bakeries does not end soon, it will move to “liquidate the company in a matter of days, not weeks”.
Wheat and corn prices have eased over the fourth quarter but will spike again at the beginning of 2013 as impacts from demand rationing take hold, Rabobank says.
'Super grains' - from farro, spelt, kamut, millet, quinoa and amaranth to chia, freekeh and teff - are high in fiber, protein, vitamins and minerals. They also come with a great backstory, a wholesome, whole grain image and in many cases, gluten-free...
Replacing wheat flour with resistant starches may improve the nutritional profile of cookies that are also tastier than ‘conventional’ cookies, says new research.
Belgian bakery, confectionery and chocolate ingredient supplier Puratos has announced that its production facilities and offices in New Jersey are now back up and fully operational.
Using tagatose to sweeten food and drink products has taken a step forward as Korean scientists report the ‘first quantitative data on the relationship between the sweetness of tagatose and sucrose over a range of sweetness levels commonly encountered...
Maple Leaf Foods recorded slightly lower bakery sales for the third quarter but its CEO said there were signs of improvement to the challenging bread market.
Flowers Foods has expanded its bakery empire with the acquisition of certain Sara Lee and Earthgrains assets and trademarks in California and Oklahoma City from Grupo Bimbo subsidiary BBU, Inc, for an undisclosed sum.
While “there is no doubt” that revamping school lunches will benefit children’s health, the speed with which schools are having to implement the new rules has made compliance extremely difficult in the short-term, according to one child nutrition director.
While the latest blends of steviol glycosides do not have the same bitter, licorice and lingering off-notes associated with some earlier stevia extracts on the market, some still contain “noticeable off-tastes compared to sugar”, says flavors giant Givaudan.
Dispatches from the Whole Grains on Every Plate conference
Epidemiological studies reveal a clear association between increased wholegrain consumption and a reduced risk of colorectal cancer, cardiovascular disease, elevated blood pressure, type 2 diabetes and weight gain.
Dispatches from the Whole Grains on Every Plate conference
One of the liveliest sessions at last week’s Whole Grains on Every Plate conference in San Antonio was a myth-busting presentation from Pamela Cureton, clinical research dietitian at the Center for Celiac Research.
Kellogg’s recent recall of two cereal products following a metal mesh contamination scare will cost the firm between $20-30m and will hit consumer trust in the short-term, an analyst says.
The Kellogg Company has reformulated its Special K Protein Plus cereal and pushed it as a favorable choice for consumers looking manage weight over the fall.
The potential benefits of quinoa may extend to gut health, suggests the first study to report that polysaccharide fractions from the seeds may have anti-ulcer activity.
New Nature Valley protein bars will be as big as Fiber One brownies in their first year, General Mills has predicted as consumers replace “mindless munching” with healthier snacking options.
The success of sorghum grain products could be dependent on emphasizing health benefits, local sourcing, and the sensory profiles, suggests new data from Kansas State University.
Rosemary extracts can deliver a significant reduction in the formation of hexanal - a marker for oxidation in foods - without the bitter off-flavors associated with other natural antioxidants, tests by natural extract specialist Kalsec have revealed.
The hunger-suppressing effects of functional fibres have been called into doubt after a new study revealed foods containing ingredients like inulin and corn fibre do not increase feelings of fullness in the short term.
A new study has questioned advice to include quinoa in gluten-free diets for those with celiac disease, finding that some varieties may trigger symptoms.
