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.
Dutch retailer Albert Heijn is launching a bread carrying a
cholesterol-lowering health claim based on its oat beta-glucan
content, writes Dominique Patton.
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.
Scientists in Ireland claim to have dramatically improved the
quality of gluten-free bread, presenting an opportunity for bakers
as the number of people with a known gluten intolerance grows,
writes Chris Mercer.
Prices for ingredients such as soy and wheat are still vulnerable
to increases as global harvests could be impacted by weather risks
and generally low stocks.
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,...
Migros, the Swiss food retailer, has launched a range of
gluten-free products aimed specifically at coeliacs, the first time
the co-operative group has catered for sufferers of the digestive
disease.
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...
Fortifying wheat flour with iron appears to have little effect on
improving intake of the mineral, suggests a report in this month's
European Journal of Nutrition.
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...
An easy-to-use tool for the detection of gluten in foods will be
developed in an EU-funded project designed to help people with
coeliac disease avoid problem foods.
Sudzucker subsidiary Palatinit reports this week that its sugar
replacer Isomalt can improve product properties and production
output of breakfast cereals. The sugar replacer is suitable for
diabetic foods and low-calorie products.
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.
A new type of durum wheat allows bakers to make bread without the
need for fatty shortening agents. Good news for those wanting to
shed a few kilos without cutting out the odd sandwich.
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.
Coeliac patients, who are normally restricted to a gluten-free
diet, can safely eat moderate amounts of oats, says new research in
this month's journal GUT.