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
A major EU research programme, under discussion at a meeting in
Brussels today, could help food manufacturers target the
increasingly affluent, elderly consumer with products designed to
make their lives longer and more comfortable.
An industry drive to push the nutritional benefits of flour could
lead to increased sales for the £3 billion UK bread market.
Farmer's in the UK last week met with the National Association of
British and Irish Millers (NABIM)...
Stable Micro Systems has developed a probe that it claims can
accurately determine the firmness and texture of a number of foods.
The analyser works by penetrating the food in several places to
give an average reading.
Much of the flour that goes into breads, pasta, cakes,
breakfastcereals and other foods comes from so-called 'winter
wheats', planted in autumn and harvested in spring. New research
has identified the key gene involved in...
Bunge, the world's top oilseed processor, last week said it was
looking to cream off a gain of about $2 million, or 2 cents per
share, on the sale of its US bakery business to privately-held Dawn
The US Agricultural Research Service (ARS) has developed a new
dough formulation to eradicate the musty, 'beany' aftertaste of
some soy-based breads; a problem that has eluded food technologists
since the 1970s.
FACT, the Canadian developer of functional ingredients and products
for the baked goods industry, is to launch a range of cereal bars
and premixes in a variety of flavors - the latest arrival in an
increasingly crowded market place.