Cereal

The work was approved at the 38th CAC meeting

dispatches from codex alimentarius, geneva

Codex backs work on international standard for quinoa

By Joseph James Whitworth

Bolivia and the US have been given the go ahead to work on an international standard for quinoa by the Codex Alimentarius Commission (CAC).

Rice and oats were most prone to contamination with sterigmatocystin , the report said.

Low mycotoxin levels found in European cereals, EFSA

By Joyeeta Basu

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.

Datamonitor Consumer: 'High-fiber' claims will start to take increasing prominence as consumers become more aware of the negative effects on digestive health from over-consumption of protein'

Special Edition: Powered up and packing nutritional punch

Fortification future? Fiber will rise, protein will fall...

By Rachel Arthur

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.

Special K Protein delivers 10 g protein per 22 serving - made possible using wheat gluten, soy protein isolates and added lysine

Dispatches: AACCI annual meeting 2014

Kellogg NPD scientist: Protein has plenty of challenges

By Kacey CULLINEY

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.

Up to 4,000t of oats will have been processed at the site this year

Ingredients giant Glanbia invests in gluten-free

By Nicholas Robinson

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.

Chia was among the fastest growing ancient grain in the first half of 2013 across Western Europe, according to Innova Market Insights

Bakery top category for ancient grain boom

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.

Manufacturers can win by communicating the backstory these ancient grains have, says Datamonitor

Ancient grains: Health versus history

By Kacey Culliney

The heritage and authenticity behind ancient grains is a key selling point that bakers should work hard to communicate, says Datamonitor.

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