Did you know there are six official classes of wheat? That each tiny wheat berry seed (the kernel) contains three distinct parts that are separated during the milling process to produce flour? That wheat made into fortified flour is subjected up to 21...
After being demonized for decades and hitting a 30-year low in 2019, per capita flour consumption is on the rise again thanks in part to consumers’ increasingly sophisticated understanding of diet and health and their duel desire to fill their plates...
Flour and ingredients company Ardent Mills has made significant updates and investments to its retail and production capabilities to better meet booming demand in the baking industry.
At-home baking has exploded as a go-to quarantine activity among US households, causing a shift in consumer attitudes for overlooked pantry ingredients and heightened demand for highly-scrutinized ingredients such as 'refined' sugar.
Bunge North America has added a non-GMO lentil flour to its portfolio that the company says can serve as a “functional equivalent substitute” for modified starches and can be appear as “lentil flour” in an ingredient deck, appealing to consumers searching...
General Mills is seeking to patent a way to make gluten-free and reduced-gluten fresh, filled pastas such as ravioli without any breakages or tears during processing.
Allergy-friendly baked goods brand Mikey’s has teamed up with innovation and scale-up specialist Factory LLC, which will invest $5m in two tranches to help founder Mike Tierney scale the business and build a better-for-you product platform potentially...
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.
Cauliflower is a nutrient powerhouse packed with vitamin C, K, B6, folate, potassium, and fiber… and it also makes a surprisingly good bread substitute, says Santa Barbara-based start-up Outer Aisle Gourmet, which has secured shelf space for its cruciferous...
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.
On the menu for this edition of Taste Test Friday is a blind sampling of a classic American-Italian meal: pasta with Bolognese sauce – but with a twist.
Responding to consumers’ desire to know more about where their food comes from and how it is made, King Arthur Flour is launching a flour made from certified seeds that makes it easier to trace from farm to table.
If you’re going to launch a gourmet organic, vegan and gluten-free bakery business, L.A. is probably the place to do it, acknowledges Karma Baker’s founder Celine Ikeler. But if you plan to stick around, you’ve got to make products that will appeal to...
No self-respecting food conference would be complete these days without a session on edible insects. But are they a gimmick or a serious source of alternative protein? FoodNavigator-USA editor Elaine Watson headed to the 2015 IFT show in Chicago to find...
Consumers are familiar enough with pulses for bakers to seriously consider incorporating the ingredient into industrial breads, says Best Cooking Pulses.
The US Department of Justice will allow the formation of Ardent Mills, the largest US flour miller, to proceed if the companies involved sell four competitively significant mills. The massive venture would combine the flour milling assets of ConAgra Mills,...
As part of FoodNavigator-USA’s ongoing series of 60-second interviews with the movers and shakers of the US food and beverage industry, we caught up with David Sheluga, a veteran of F&B market research and consumer insights on the challenges of predicting...
Using ingredients from chick peas, dry peas and lentils - which are richer in fiber, protein, and micronutrients than gluten-free staples rice and tapioca flour - could significantly improve the texture, nutrient quality and shelf-life of gluten-free...
Flour made from cassava can be up to half the price of regular wheat flour, holding great promise for bakers amid commodity volatility, says the Food and Agriculture Organization (FAO).
A US flour and grain blend recall has hit major brands including Frito-Lay and Mondelez and forced widespread precautionary recalls on snacks, cereal and biscuit products.
Onion skins that are normally consigned to waste bins could be used to up antioxidant activity in wheat bread without affecting consumer appeal, according to researchers.
Increases in the price of key ingredients, or widely fluctuating prices, are driving reformulation efforts in the industry, with suppliers like Ingredion offering solutions to replace ingredients and cut costs.
Special edition: Free-from foods (gluten-free, dairy-free)
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.
A new, larger integrated baking facility will enable food giant, Cargill, to cope with increased demands for speciality, complex bakery products, it said.
Agrifood giant ADM has denied that it has infringed a patent owned by arch rival ConAgra covering technology enabling it to produce high fiber whole wheat flour with the palatability and appeal of refined white flour.
ConAgra has accused agrifood giant ADM of infringing a patent covering technology enabling it to produce high fiber whole wheat flour with the palatability and appeal of refined white flour.
Varying the extrusion conditions of snacks made with lentil flour may help to create more acceptable sensory attributes in new product development, according to a new study.
Phenolic acids retain their antioxidant activity after the baking process, said researchers who claim their findings are critical in terms of the development of functional foods.
Steam jet-cooked buckwheat flour can be used to partially replace shortening in baked goods including cakes, with no detrimental impact on texture or volume, claims new research from Korean and US researchers.
Whole yellow pea flour could be used to create low-GI foods with similar sensory characteristics to whole wheat flour, according to a new study from the Journal of Food Science.
A new study has pitted use of a Datem enzyme against three generations of lipase enzymes, and found that action on bread volume is similar - but with some differences depending on fermentation times.
The increasing prevalence of coeliac disease is driving innovation, and the growth in the size of the market is boosting R&D investment, but the ideal gluten-free product is still not on supermarket shelves.
FoodNavigator's Snack Size Science brings you the week's top science every two weeks. This week we look at how to make chocolate cake healthier, and boosting the nutritional profile of gluten-free bread.
Caravan Ingredients has developed a new enzyme-based ingredient system which it claims can extend the shelf life of cakes, even those with a low fat content which tend to stale faster.
National Starch has moved into gluten-free bakery solutions with a new range of clean-label starches for use in gluten-free products for the North American market.
MGP Ingredients has announced that it has stopped production at its Atchison flour mill in Kansas and intends to switch the sourcing of its wheat flour to ConAgra for its protein and starch ingredients.
Rice flour that has been pin-milled appears to make bread with a
better texture than when common commercially-produced rice flour is
used, say US researchers.
National Starch introduced an extension to its Homecraft range of
functional flours to the European market at FIE this year called
Express 760, aimed at building viscosity and texture in instant and
ready-to-heat foods.
A UK food safety panel is recommending that the mandatory addition
of folic acid should be made at the milling stage rather than at
the manufacturing stage, shifting the cost burden to suppliers.
Wholegrain flours that can be used to produce white baked products
are proving a hit with US bakeries looking to meet new healthy
eating guidelines, but colour is still proving a challenge,
writes Lorraine Heller.
ConAgra Ingredients has streamlined its business in order to better
address the needs of its customers, and was at the IFT conference
last week to show off its potential, writes Anthony
Fletcher.
Two major US bakeries are today adding white wholegrain bread to
their product ranges, targeting consumers who want the taste they
like while receiving the nutrition they need, reports Lorraine
Heller.
A small Canadian milling company has found a novel way of creating
more value from its by-products ?by tapping into the growing craze
for low carbohydrate products made popular by the Atkins Diet.
