EU Agriculture Commissioner Janusz Wojciechowski has insisted the Green Deal, which contains the landmark Farm to Fork and Biodiversity strategies, will remain a key priority despite the conflict in Ukraine.
The list of companies shutting operations in Russia grows daily, however, dozens remain to help out with a different, but no less severe, humanitarian crisis.
UK researchers have found that – in addition to being healthier – low fat/sugar biscuits have the lowest environmental impact, while chocolate-coated biscuits are the least sustainable.
Mondelēz-owned snack brand Enjoy Life Foods has doubled its capacity with the opening a new 200,000-square-foot free-from bakery in Jeffersonville, Indiana.
Brazil’s National Biscuit Industry Association (ANIB) is merging with the country’s Association of Pasta Manufacturers (ABIMA), which also represents the processed bread and industrial cakes sector, to form a new national organization for the country’s...
'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...
Irish researchers have patented the process for a non-sticky, biodegradable gum that uses cereal proteins to replace rubber gum bases in chewing gum and are looking for companies to commercialise the product.
Prolonged drought in northern Europe has already capped yields of cereals and sugar beet and, without significant rainfall over the next two months, could significantly boost prices, warn analysts.
A flour product adapted especially for its resealable plastic flour pouch and a vacuum packed chocolate bar are two products that stand out above the raft of new dry food launches, according to Mintel’s Global New Products Database (GNPD).
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...
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.
Ingredients manufacturer National Starch Food Innovation claims that its new texturising system will enable food producers to improve the texture and crispiness of wafer-style products.
A new pneumatic in-line sifter provides baked good and cereal grain processors a quality assurance tool for moderate to high production volumes, claims Great Western Manufacturing.
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.
Baking gluten-free breads for the ever-growing coeliac population
may be possible using brown rice and buckwheat flours and adding
the transglutaminase enzyme, according to results of a European
project.
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.
Researchers at the University of California, Davis have identified
the genes responsible for providing frost tolerance for wheat,
giving plant breeders hope that damage resulting from wheat frost
could soon become a thing of the past.
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.
Cargill's new UK wheat processing plant is aimed at ensuring market
competitiveness and sustainability by localising the production of
wheat glucose for sweeteners.
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.
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.
Inefficiency in the UK cereals supply chain is costing the industry
almost £1 million (€1.47m) a week and cereal manufacturers are
partly to blame, according to a new report from the Centaur Grain
group.
Exporters are being urged to consider UK wheat after its
suitability for all types of baking was demonstrated at this year's
International Bread Baking workshop organised by the Home Grown
Cereals Authority (HGCA).
Irish mineral specialist Marigot's Aquamin complex appears to have
benefits beyond enhancing the mineral content of certain specialist
bakery products: it has also been seen to improve the texture of
gluten-free bread.
Researchers have created a new strain of wheat with an inbuilt
resistance to devastating scab blight which infects wheat heads -
reducing crop yields as well as market value and quality.
Scientists have examined the response of British wheat to nitrogen
fertilisers in order to determine how to maximise yields while
ensuring the crop meets baking and milling standards.
The field performance of fungicides used to prevent the spread of
foliar disease in wheat has decreased significantly within the last
decade, according to UK cereal association, the Home Grown Cereals
Authority (HGCA).
Archer Daniels Midland (ADM) has launched a range of functional
wheat protein isolates designed to enhance the taste, texture and
appearance of cereal products.
Scientists in the US have found that a flour made from rice and
sweet potatoes is a "superior substitute" to wheat in
pancakes, suggesting a possible alternative for products targeting
celiac sufferers.
Bakers are again warning that the soaring price of flour is set to
drive up bread prices as costs are pushed further down the supply
chain to consumers.
US scientists have been examining newly-developed varieties of
low-phytate, high-phosphorus wheat in order to assess its impact on
baking quality, nutritional content and suitability for industrial
bread production.
Scientists have developed a new variety of gluten-free bread
suitable for consumers suffering from coeliac disease and boasting
a longer shelf-life, increased nutritional value and better texture
than products already available.
US scientists have cloned a gene present in wheat and barley in
research which opens up the potential for cultivating the crops in
a wider range of climates, thereby increasing production and
supply.
US scientists have identified a gene from wild wheat that could
increase protein and micronutrient content of its cultivated cousin
by 10 to 15 per cent, and could soon be used in food products with
enhanced nutritional value.
