The consumer buzz for boosting 'good' gut bacteria will see Europe's prebiotics market value exceed $3.5 Billion by 2026, according to new market research.
Sorghum is little known in the west but has all the makings of a superfood from the nutrient profile to its heritage tradition – can it join the ranks of quinoa and chia? One Mintel analyst certainly thinks so.
The success of chia and quinoa has opened the door for other less-known ancient grains, but one South African company exporting teff is wary of a boom and bust effect.
A study by the European Food Safety Authority of cereal grain and cereal products has found low levels of mycotoxin sterigmatocystin in most of the samples to be below proposed limits.
High-protein foods have evolved into a mainstream category with snacks standing strong, but the trend will start to lose its muscle to high-fiber so industry will have to be clever, says Datamonitor Consumer.
A new and extensive review of the associations between food and drink groups and major diet-related diseases will guide the way for future research and policy interventions, say researchers.
Cereal and plant proteins hold huge potential for breakfast cereal and snack bar fortification but taste and texture remain challenging, say Kellogg’s lead product development scientist.
Global food ingredients giant Glanbia Nutritionals has pumped millions of pounds into a new modern oat milling facility to boost its presence in the gluten-free (GF) ancient grain market.
Non-wheat cereals have huge potential for nutritional breads, but further in-depth research is needed to overcome dough difficulties and nutrient retention concerns, say researchers.
The use of ancient grains in new products continues to boom in Western Europe, and the top category last year was bakery, according to Innova Market Insights.
Long the victim of an outdated image problem—canned beef and barley soup anyone?—barley has the nutritional profile, cost and versatility that should catapult into the realm of super grains like quinoa and kamut. And yet, barley often ends up buried on...
Nestlé claims to have overcome disadvantages in omega-3 fortification of breakfast cereals by using fatty acids derived from flaxseed and incorporating antioxidants for shelf-life.
The Kellogg Company is pushing its updated research compendium spanning scientific research that plugs the health benefits of cereals as a breakfast choice.
Using amaranth, millet or buckwheat flour to replace traditional flours can lower the glycaemic response in extruded breakfast cereals spelling opportunities for manufacturers, according to a study.
Oat, barley and rye fibre all won positive opinions from the European Food Safety Authority (EFSA) for claims relating to gut health in EFSA’s latest batch of health claims decisions under article 13 of European health claims legislation.
The international weight management market was worth a whopping US$ 7.3 billion last year, and is expected to grow by up to 8 per cent for the next five years, according to Leatherhead.
FutureCeuticals has debuted an ingredient derived from a blend of
grains it says delivers nutrition and mouthfeel benefits to most
food categories, especially beverages and baked goods.
The American Association of Cereal Chemists International (AACCI)
is meeting this week in Europe, where experts from the
international cereals and grains industry are discussing latest
developments in grain-based science and technology.
Finnish researchers have reported that the lignan,
7-hydroxymatairesinol, is not only found in Norway spruce, but may
also be the dominant lignan in a wide range of cereals.
Supporting evidence for the health benefits of regular cereal
consumption, girls who eat breakfast cereal daily weigh less than
their friends who opt for a different morning sustenance, reveals a
new study.
A new all wholegrain cereal range was launched in the UK last week
by cereal giant Kellogg, targeting the increasing number of
consumers turning towards healthier wholegrain products. Yet a
Mintel analyst says it is unlikely to be...
Prices for key raw materials used by the food industry are lighter
this month on gains in wheat, corn and soybean inventories, but
analysts suggests wheat prices are open to upside risk.
The healthy components of fibres such as oats and rye can also
enhance their flavour if the correct processing techniques are
used, claims new Finnish research.
Children who frequently consume cereal are less likely to be
overweight, according to the findings of a new study published in
today's Journal of the American Dietetic Association.
Children who frequently consume cereal are less likely to be
overweight, according to the findings of a new study published in
today's Journal of the American Dietetic Association.
Eating too much refined bread and cereal may be at the root of the
teenage acne suffered by almost all adolescents in the developed
world, according to a report in this month's New Scientist
which reveals new US research.
Ebly, the French wheat grain product which is marketed as a healthy
alternative to rice or pasta, is to be launched in Spain by that
country's leading food producer, Ebro Puleva, making it the first
foreign brand distributed...
A reduction in pollution levels in Britain has had one unexpected -
and unwanted - effect. Wheat grown there has far lower levels of
the the essential mineral selenium than its counterparts in North
America.
Eating wholegrain oat cereal every day can help cut blood pressure
or reduce the need for blood pressure medication, according to
researchers from the US.
A new test is being developed to allow oat and barley breeders to
detect high levels of beta-glucans, cell wall plant components
which have been shown to have reduce the risk of heart disease in
humans.
A compound found in certain foods may be a cause of testicular
cancer in young men, according to new research published in this
month's Cancer Causes and Control journal.
The American Association of Cereal Chemists (AACC) this week
announced the appointment of its 2001/2002 Board of Directors, to
be installed on October 18, 2001.