Study shows king palm flour is high in dietary fibres and minerals
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.
NutraCea prepares to exit bankruptcy
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.
FAO launches Haiti food security tool
The UN’s Food and Agriculture Organization has launched a new tool to help aid agencies and NGOs measure the food security situation in Haiti following last month’s earthquake.
Job losses at US rice bran supplier NutraCea
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.
Flour grade can boost healthiness of baked goods, says Pava
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...
Rye for breakfast may boost feelings of fullness
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.
Ancient grain blend to plug gluten-free nutrition gap
Dispatches from IFT
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.
Study supports potential of inulin for fibre boost in bread
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 launches chia flour for gluten-free bakery
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.
Green banana fibres could give noodles nutrient boost
Resistant starch from the green fruits of plantain and banana may
boost the fibre content of foods such as instant noodles, suggests
Rice bran approved as meat enhancer
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.
Protein-rich flours offer potential for gluten-free foods
Adding soybean and pea proteins isolates and transglutaminase to
rice flour may find potential in the rapidly growing gluten-free
market, suggests new research.
NutraCea to build first wheat bran plant
NutraCea is entering into an alliance to construct a new flour mill
in Indonesia that will incorporate the firm's new stabilized wheat
Stabilized wheat bran could hold ingredient potential, NutraCea
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.
USDA predicts more commodity price rises
US wheat stocks will fall to their lowest level in 60 years, which
will contribute to a sharp rise in prices, according to US
Department of Agriculture projections.