The United States Department of Agriculture (USDA) has lowered its forecast for global wheat end stocks for 2011/12, but supply overall remains comfortable, according to an analyst.
Nonceliac gluten sensitivity has become an increasingly prevalent diagnosis in the United States, but many Americans may needlessly be limiting their diets as there is no accepted definition of the condition, according to a commentary published in the Annals...
Using pea or bean flour instead of rice flour in gluten free products could significantly improve their nutritional profile, according to one expert on celiac disease.
A fermented yogurt-like product formulated from cereal, soy flour and grape may have a texture and sensory profile like its dairy equivalent, but offer a vegan option for consumers, suggests new research.
Pulse-based ingredients could help food manufacturers deliver significant nutritional improvements to everything from granola bars to chicken nuggets by ‘stealth’ if formulators knew what to do with them, according to pulse industry body Pulse Canada.
Special Edition: Dealing with higher commodity costs
The price of many commodities has risen sharply in recent months – but there are numerous formulation alternatives, and companies increasingly are considering creative ways to cut costs.
The addition of xanthan gum may improve the quality of gluten free cakes, leading to improved bakery products for celiac patients, according to a new review.
One of the largest milling companies in the US is considering making its first foray into gluten-free finished goods after establishing a name for itself in the gluten-free flour and bakery mixes market.
Food manufacturers are beginning to pass on rising commodity costs to consumers, meaning higher grocery prices for the rest of this year and into 2012, according to a Purdue University agricultural economist.
The Food and Drug Administration (FDA) has reopened comments on its proposed thresholds for gluten traces in products labeled as gluten free – four years after it originally proposed the guidelines.
Two US Senators have sent a letter to the Food and Drug Administration (FDA) urging prompt action on gluten-free labeling laws, after a proposed rule on tolerable gluten thresholds for gluten-free foods has languished for more than four years.
The addition of certain dietary fibres to pasta could offer health benefits without affecting the quality of final products, according to new research on durum wheat pasta.
The US gluten-free cereals and bakery market is set for continued growth as big brands bid for a slice of the action with the launch of gluten-free products sold at the same price - and in the same aisles - as their conventional counterparts.
Pasta enriched with resistant starch may offer an important improvement in nutritional quality without reducing sensory characteristics or consumer acceptance, according to new research.
Despite no globally accepted definition for gluten-free, gluten-free food manufacturers should aim for the lowest possible levels of gluten to gain loyal celiac customers, says dietitian Shelley Case.
Researchers in The Netherlands claim to have pushed back boundaries on gluten-free bread formulation by using whey protein and locust bean gum structured into a ‘mesoscopic’ protein particle suspension.
Ingredient suppliers that can provide lower cost alternatives to increasingly pricey commodities could benefit from higher prices, according to a fiber ingredient supplier.
Danisco has revised its natural preservative range of cultured dextrose and cultured milk fermentates to ensure they are gluten free, as its customers increasingly demand gluten free options, the company said.
Just one extra beer a week for Chinese men would require 231,235 hectares of annual barley production in the UK - the equivalent of a fifth of its current output, claims the Institute of Grocery Distribution (IGD).
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.
Defatted corn protein could be used for making gluten-free bread with a crumb structure and texture closer to that of wheat bread, according to chemists at the USDA’s Agricultural Research Service (ARS).
Acrylamide levels can be dramatically reduced by the addition of pea flour in wheat bran and wholegrain breads without any negative impact on colour and sensory properties, claims a new study.
Functional bread has significant potential but its widespread appeal is some way off due to cost and sensory challenges, claims a Datamonitor researcher.
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.
American Key Food Products (AKFP) has applied for a patent for the production process of its gluten-free cassava flour and has begun initial production at its manufacturing facility in Brazil, the company has said.
The FAO has revised downward its forecast for 2010 world wheat production levels and reports that wheat market dynamics drove international food prices up in August by 5 per cent - the biggest month-on-month increase since November 2009.
There’s nothing like a shortage of wheat to send some news media searching for superlatives. Talk of “soaring” wheat prices and “rocketing” bread prices were common, in the British press, after Russia decided to temporarily ban grain exports earlier this...
New technologies to boost wheat yields are needed to meet an anticipated increase in global wheat demand, claim wheat geneticists writing in the latest issue of Crop Science.
US Department of Agriculture (USDA) Secretary Tom Vilsack said on Tuesday that world wheat supplies are robust, despite fires that have devastated Russian wheat crops and flooding in Canada.
Dollar sales of packaged wheat bread in the United States have surpassed those of white bread for the first time, according to new figures from The Nielsen Company.
Brazilian research has found that king palm flour, obtained from heart-of-palm processing waste, exhibited higher levels of dietary fibre than cereals such as wheat, barley, rye and sorghum.
Archer Daniels Midland (ADM) introduced its sorghum flour and whole grain sorghum flour at IFT in Chicago last week, intended to provide lower cost in use for gluten-free and whole grain applications.
Modified starch from beans may improve the quality of fresh gluten-free bread, suggests new European research that promises improvements for products known for their crumbly texture.
Rice bran ingredient supplier NutraCea has said it expects to exit bankruptcy later this year after having filed for Chapter 11 protection in November to allow the company to restructure, reduce overheads and sell non-core assets.
The volume and texture of rice bread may be enhanced by simply adding glutathione, a protein and safe food additive, and offer better gluten-free products to a growing market, says new research.
Pure, uncontaminated oats do not cause adverse reactions in most people with celiac disease and gluten-free labeling guidelines should be revised to reflect this, Health Canada has suggested.
A sales tax on certain candy and gum products is due to come into effect in Washington State on June 1, as part of the state’s effort to plug its $2.8bn deficit.
The next generation of gluten-free products may be achieved with sourdough technology and better processing of oats, according to the EU’s HealthGrain project.
