Consuming a gluten-free or a casein-free diet may not offer any benefits for people suffering from autism or its related disorders, says a new review of the science to date.
Applications for new technology that aims to boost the sensory, nutritional, and overall quality properties of gluten-free bread include the addition of rye-bread flavour into such breads, claims the cereal technology group based at the University of...
There is evidence that global markets for certified non-GM grain are contracting, as consumer acceptance of GM grains such as canola grows, claims the Australian Bureau of Agricultural and Resource Economics (ABARE).
A cassava-based wheat flour replacement will appeal to bakery manufacturers keen to develop a wide selection of gluten-free products when it becomes available later this year, claims the US ingredient supplier.
Rye’s reputation as a cereal particularly at risk of acrylamide formation could be unfounded, according to a new study published in the Journal of Agricultural and Food Chemistry.
MGP Ingredients has reported a net income of nearly $4m for the first quarter of fiscal 2010 on the back of lower energy and commodity prices, as well as restructuring which slashed its payroll costs.
Canada’s N2 Ingredients is rolling out a new gluten-free blend for use in a broad range of applications, claimed to advance the sensory properties of products for the booming market for foods for celiacs and other gluten avoiders.
The Grain Foods Foundation (GFF) has distributed information to food manufacturers and marketers to help them deal with media enquiries about gluten-free diets and foods.
Allergen labeling has come a long way, but a US study of food labels last month found that ambiguities are still prevalent. FoodNavigator-USA.com examines the current position on gluten-free labeling rules.
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.
Crackers made from the flour of chickpeas may contain between 3 to 6 times more iron than existing products, offering nutrient-rich options to the burgeoning gluten-free market.
Replacing standard gluten-free flours with those made from ‘alternative’ grains like oats and quinoa may improve the nutritional profiles, says new research from NY.
Most Canadian wheat farmers are opposed to the introduction of genetically modified (GM) wheat unless market conditions change, according to a Canadian Wheat Board (CWB) survey.
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.
ConAgra Mills has developed a gluten-free flour that claims to have superior nutritional qualities to white rice, potato and corn flours, made with a blend of ancient grains.
Dow AgroSciences and World Wide Wheat (W3) have teamed up to develop new wheat traits for “advancements in productivity and quality” of crops, without using genetic modification (GM).
A group of organizations from the US, Canada and Australia has released a joint statement expressing their opposition to wheat industry plans to commercialize genetically modified (GM) wheat.
Major wheat industry organizations from the US, Canada and Australia have announced that they intend to work together to commercialize genetically modified (GM) wheat crops.
Oat and corn fibre may boost the fibre content of gluten-free bread and enhance the colour, texture and volume of the loaves, says a new study from Greece.
Formulating pasta with oats or quinoa may offer pasta manufacturers alternatives to traditional semolina, and open up opportunities in the gluten-free market, says new research from Italy.
AHD International has expanded its range of chia products to include chia seed flour, a gluten-free, heart-healthy alternative to white flour in bakery products.
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.
Sara Lee has changed its whole grain claim on its white bread following a settlement agreement with an advocacy group, demonstrating the current sensitivity surrounding health claims.
Speculation is growing about potential buyers for National Starch Food Innovation with ADM emerging as a likely contender, according to one industry analyst from Frost & Sullivan.
Hydrocolloids can be added to tortilla formulations containing bean
flour to extend the product's shelf life and improve texture while
increasing its nutritional content, say researchers.
NutraCea has received approval from the US Department of
Agriculture (USDA) to supply stabilized rice bran as an enhancer
for pulverized meat and poultry products.
Spanish food group Ebro Puleva has proposed to sell or spin-off its
sugar business at a time when stability has returned to the
European sugar industry.
Risk management tools benefiting from volatile commodity markets
bring strong gains to US ingredients giant ADM in the latest
quarter, but profit for starch and sweeteners impacted by higher
corn prices.
The International Grains Council (IGC) and Rabobank Group, a
specialist in food and agribusiness banking, forecast that the
prospect of a record world wheat harvest in 2008/09 could help to
reduce wheat prices on global markets.
NutraCea is expecting to see its first sales of stabilised rice
bran in Central and Eastern Europe following this week's FiCEE
trade show, where the ingredient has been warmly received for its
potential to reduce manufacturers'...
Global food manufacturer General Mills last week said its US Rice
Chex cereal will from now on be gluten-free, as part of the firm's
plans to target the ever expanding free-from market.
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.
Advanced Food Systems aims to ease the impact of rising wheat
prices with the launch of an ingredient system to reduce semolina,
thereby saving costs on pasta production.
Using stabilised rice bran (SRB) in battered and fried products in
place of wheat flour cuts fat, calories, sodium content and cost,
according to new research.
Soy could form the base of future high-protein, low-fat breakfast
cereals following new developments that received increased consumer
acceptance, say researchers.
NutraCea has filed for provisional patent protection for its
technology to stabilize wheat bran, which the company says can make
it a commercially viable ingredient for use in foods.
Carbohydrate company Penford Food Ingredients has launched a new
gluten-free starch product for use in bakery applications targeting
the growing free-from market.
Syral is set to unveil its new sales and industrial organisation in
October, following the acquisition of Tate & Lyle starch assets
that is currently underway, and says it will be able to respond to
customers' changing sweetener...
Raisio has revealed that it is considering shutting down its grain
mill in Nokia, Finland, to raise profitability in the face of
changing market conditions.