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.
While celiacs – by necessity – are pretty clued up about gluten, most Americans are less well-informed, with a sizable number erroneously believing rice and potatoes contain gluten, according to a new survey.
Consumers who are seeking to limit their exposure to gluten have another line of defense in a new product released by DSM. Called Tolerase G, the enzyme can serve to break down residual gluten in a meal before it can cause a reaction, the company said.
Bread fortified with quinoa leaves increases antioxidant levels, but bioavailability is lowered because of protein-phenolic interactions (PPI), say researchers.
From ready meals to breakfast bars, lots of pulse flour-based gluten-free products are coming on stream, says Margaret Hughes from Best Cooking Pulses, Inc., with the favorable nutritional profiles and moderate costs gaining traction with manufacturers...
With Japan and South Korea having placed export bans on some US wheat sources, the meter is running on potential damages from the GMO tainting incident in Oregon, said an attorney who has represented farmers in similar cases.
With some of the nation’s biggest organic brands already among its customers, Kamut International is anticipating even more growth as it expands the science behind its ancient grain to target heart health, diabetes and sport nutrition.
A greater variety of baked goods can be enriched with a new bran ingredient that has a milder taste, better mouthfeel and improved microbiological status than the conventional variety, claims German ingredient specialist, Kampffmeyer.
Cereal enriched with maize whole grains may boost the populations of beneficial bacteria – representing a possible prebiotic alternative to inulin, according to new research.
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...
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.
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.
Rice bran and baby cereal specialist NutraCea is cutting 17 per cent of its US work force, a move the company claims will save $1m annually in its process of reducing its overheads under Chapter 11 bankruptcy.
Pava, a major Russian processor of flour and cereals, has developed a standard set of characteristics for its flour grade Zhitnitsa, with it said is rich in vitamin E and can help bakers provide healthier products to meet the growing demand for functional...
Eating a high-fibre breakfast from rye may increase feelings of satiety and lead to reduced food intake later in the day, says a new study from Sweden.
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.
Replacing 5 per cent of the flour in bread with inulin could boost the nutritional content of white bread without detrimental effects on the sensorial profile, says a new study.
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.
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.
NutraCea is entering into an alliance to construct a new flour mill
in Indonesia that will incorporate the firm's new stabilized wheat
bran technology.
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.
A research collaboration out of Finland claims to be increasing the
functional applications of beta-glucan for food, cosmetics and
pharmaceuticals alike.
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.
Nutracea is taking its stabilized rice bran to Southeast Asia
through an Indonesian industrialist it says is affiliated with a
large wheat milling operation in the region - PT Panganmas Inti
Persada.
Archer Daniels Midland (ADM) has launched a range of functional
wheat protein isolates designed to enhance the taste, texture and
appearance of cereal products.
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.
A genetically modified wheat variety that has significantly more
resistant starch than regular wheat could reach the market in five
years, say Australian scientists who have won financial backing to
commercialise the crop.
A new report that shows that whole grain consumption can slow the
progression of heart disease has strengthened interest in
whole-grain products that do not compromise taste, writes
Anthony Fletcher.
A new laboratory designed to improve the quality of barley and oats
could have major implications for makers of breakfast cereals,
beverages and bakery goods.
Dutch retailer Albert Heijn is launching a bread carrying a
cholesterol-lowering health claim based on its oat beta-glucan
content, writes Dominique Patton.
GTC Nutrition, a business unit of the corn-based sweetners and
starches company Corn Products International, is raising its focus
on the dietary supplements market with a new appointment to head up
this side of its business.
Fiber-enriched products are the next big thing to hit the US health
food market after the low-carb fad, according to a survey carried
out by the Naples, New York database company Productscan Online.
Eager to protect a burgeoning market in value-added ingredients
wheat protein supplier MGP Ingredients has filed a case against
rival ingredients supplier Manildra Milling corporation.
Breakfast cereals are experiencing steady growth in central and
eastern Europe, in particular in the largest markets in Russia and
Poland. But while most of the recent product launches there have
been at the premium end of the market,...
Spearing growth in the speciality starch and health ingredients
domain MGP Ingredients links up with Penford Corporation to market
a new potato-based resistant starch for increasing fiber and
reducing carbohydrate levels in food products....
Sourdough bread containing select bacteria may be tolerated by
patients with a rare digestive disease that causes gluten
intolerance, say Italian and Irish researchers. The new research
could provide new opportunities for food producers...
Speciality ingredients continue to deliver improved results for
wheat-based ingredients supplier MGP Ingredients with the company
this week raising its estimated revenue for the year on the back of
higher than expected sales.
Moving deeper into speciality ingredients US company MGP
Ingredients has earmarked $1.7 million to expand its line of
textured wheat proteins and wheat protein- and starch-based resins.
The investment comes on the back of strong first...
Sales for speciality ingredients set first quarter results soaring
for US company MGP Ingredients, offsetting a downturn in figures
for commodity ingredients and in the face of higher energy and raw
material costs.
Growth is ahead of schedule for wheat-based ingredients supplier
MGP Ingredients with the Kansas-based company moving expansion of
its textured wheat proteins to phase two as demand for their
speciality ingredients continues to gain...
Road's End Organics, the US manufacturer of organic dairy-free
Chreese products, introduces three cholesterol- and gluten-free
gravy mixes onto the market.
Company results continue today with US ingredients company MGP
Ingredients reporting net losses for the third quarter ended 31
March 2003 due to a combination of factors including higher energy
costs and the lack of expected funds...
