The Californian apparel company’s new F&B division, Patagonia Provisions, has snapped up Moonshot Snacks, a San Francisco-based startup known for its climate-friendly practices.
The results of Europe’s first ever field trial of a gene edited (GE) variety of wheat have shown a significant reduction of the potential carcinogen acrylamide when the flour is baked.
Revival Einkorn – a new organic consumer brand dedicated to einkorn, a protein-packed ancient wheat variety with a gluten profile billed as ‘easier on the gut’ than modern wheat – is making its debut direct to consumer and in the pasta aisle at natural...
Buyers of US wheat and other grain commodities could find themselves in a “Katy bar the door” moment if growing conditions in the Midwest don’t improve and if buyers who typically source from Russia and Ukraine are forced by the escalating war to find...
The food industry, already grappling with high inflation, supply chain constraints and transportation challenges related to the pandemic, could see surging prices of key commodities, fuel and energy following what chief of the NATO alliance described...
A new line of grain-based flour blends launching today from Ardent Mills promises to deliver the low-carb health benefits consumers want without compromising taste or texture or requiring manufacturers to install new equipment.
Agricultural biotechnology firm Arcadia Biosciences has experienced “overwhelming demand” for its GoodWheat and GoodHemp products (both introduced late last year), but has struggled to keep up with the explosive market interest, said president and CEO...
Researchers working on molecular-level responses in crops have taken a step closer to their goal of producing heat-tolerant wheat. “This benefits the sustainability of the food system by protecting food supply as the climate changes,” project lead Dr...
A highly functional, neutral-tasting chickpea flour that mimics the functionality of wheat flour but also “behaves like modified starch in some applications” could significantly improve the organoleptic and nutritional profile of gluten-free pastas, baked...
North Carolina-based start-up Glean is appealing to health-conscious shoppers and consumers on specialty diets (Paleo, gluten-free, keto) with a novel range of vegetable flours made from 'ugly' produce that doesn't meet retail specifications....
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.
After building a successful restaurant in Mexico based in part on the popularity and health benefits of coconut, entrepreneur Daniella Hunter is expanding her mission of promoting digestive well-being and sustainability to the US and Belize with a new...
With its “chameleon-like” versatility, nutrient-density and strong structural integrity, the ancient grain freekeh is a triple threat to many modern day eating woes that plague time-crunched consumers seeking something healthy and fast, according to the...
DSM has unveiled a rice-based baker's enzyme which boosts the softness and moistness of gluten-free bread, allowing it to compete with wheat-based breads in texture, it says.
Ingredion’s new rice flour ingredient—designed to meet consumer demand for smooth, silky, gluten-free products—will premiere at this year’s IFT show in Las Vegas.
Eliminating gluten from the diet is essential for the estimated 0.7%* of the US population with celiac disease. But consumers avoiding it because they think it reduces their risk of heart disease should think again, according to new research.
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...
Barnana carved out virgin territory in the healthy snacks segment with its chewy banana bites, but will its new banana brittle prove equally groundbreaking? FoodNavigator-USA caught up with chief marketing officer Nik Ingersoll at the Expo West show to...
By looking at the size of loaves of gluten-free bread versus conventional bread at the grocery store, one could infer that making a larger loaf sans gluten isn’t as easy.
As the pulse trend continues to gain momentum in packaged foods, Detroit-based Banza is rolling out its chickpea pasta (penne and shells) nationwide at 1,700 Target stores after a successful trial in 315 outlets.
The seven-person company is making big strides in a young but rapidly growing category, establishing itself as one of the ‘Best for the World’ food items according to research company HowGood’s criteria.
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...
Historically consumers who wanted a gluten-free alternative to a wheat-based product had to sacrifice nutrition, taste or accept the presence of other common allergens in the ingredient list.
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.
Made out of the often discarded pulp of the coffee cherry, a byproduct in coffee bean production, CoffeeFlour has seen its success ride on the wave of gluten-free enthusiasm and the rise of sustainability-minded customers.
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.
Ongoing interest in products that are gluten free and better for you are colliding with the international push to celebrate 2016 as the year of the pulse to create a burgeoning category of pasta created from legumes rather than more traditional wheat...
Glanbia Nutritionals has launched OatPure gluten free oats in the US, containing less than 10 parts per million of gluten, far exceeding US FDA requirements for gluten-free claims.
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.
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.
ADM has boosted its presence in the market for organic, non-GMO, gluten-free and 'minimally processed' foods and ingredients after striking a deal to buy a controlling stake in Iowa-based Harvest Innovations.
A month after telling shoppers it was “embarrassed and truly sorry” after an undeclared allergen (wheat) was detected in selected boxes of gluten-free Cheerios, General Mills has been hit with a class action lawsuit alleging it violated several consumer...
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...
Although bread making has been practised for millennia, the fundamental understanding of the relations between dough microstructure and rheology is still surprisingly limited, say researchers.