Silvery Tweed Cereals mills, blends and costs a wide range of cereal-based ingredients

Cereals firm reports profits fall

By Michelle Perrett

Silvery Tweed Cereals has reported a drop in turnover and pre-tax profits, citing price pressures as a factor.

The mix can be combined with different flour varieties to create a range of seeded breads

New ancient grain mix for healthier bread

By Noli Dinkovski

Growing consumer demand for healthier bakery products is being met with the launch of a new multiseed concentrate containing ancient grains.

‘The protein trend is quite prevalent at the moment’: Carr

Gluten-free growth is creating new markets: Edme

By Noli Dinkovski

Bakery growth is continuing to be driven by premium, indulgent and artisanal products, but the ever-increasing popularity of gluten-free is enabling opportunities in new markets.

Warburtons has launched a new gluten-free crumpet into a growing free-from market

Warburtons launches gluten-free crumpet

By Gwen Ridler

Bakery manufacturer Warburtons has launched a new gluten-free crumpet, following calls from its customers to produce more free-from products.

A number of food recalls were made this week over allergen fears

Asda, Co-op and M&S all forced into allergen recalls

By Laurence Gibbons

Asda, the Co-operative and Marks & Spencer (M&S) were all forced to recall products last week over mislabelled allergen advice that could cause health risks to allergen sufferers.

New breeding techniques are being used to develop hardier wheat strains

Crop strains developed in ‘no time’

By Rick Pendrous

French grain co-operative Limagrain is using the latest gene selection techniques and advanced computer technology to speed up the development of wheat and maize varieties with characteristics that provide benefits to both cereal farmers and manufacturers...

The jv will give Canadian farmers access to the latest wheat varieties

Limagrain and Canterra Seeds in new Canadian jv

By Rick Pendrous

Canadian farmers are set to benefit from access to the very latest wheat seed varieties with enhanced characteristics, following a new research joint venture (jv) known as Limagrain Cereals Research Canada, located in Saskatoon, announced yesterday between...

Glanbia Nutritionals' gluten-free oat milling facility was launched last year in Ireland

Vitafoods 2015

Glanbia Nutritionals announces second ancient grain investment

By Nicholas Robinson

Global food ingredients giant Glanbia Nutritionals is preparing to make a further investment in its recently opened multi-million pound oat milling facility to boost its presence in the ancient grains market. 

Hines is predicting own-label market growth

A big unknown in cereal

By Nicholas Robinson

Own-label manufacturers are secretive. But John Hiles is ready to rip open the box of the cereal business he heads, Nicholas Robinson reports

More convenience products are needed to stem the decline in sales of boxed cereals

Boost convenience products to grow, says cereal boss

By Nicholas Robinson

Changing consumer needs and an increasingly challenging market will continue to push cereal manufacturers to develop convenience products, Bokomo Foods’s ceo John Hiles has said.

Sherlock offers substantial detection services

Anuga FoodTec trends

Sherlock food analyser boosts product quality

By Rod Addy

Food firms can now harness the fabled detection skills of Sherlock to boost product quality, thanks to innovation from Insort, which won a 2015 International FoodTec Gold Award at Anuga FoodTec.

Chaucer Foods makes a range of freeze-dried fruit and vegetable inclusions

Chaucer Foods to create 25 jobs in Hull

By Rod Addy

Chaucer Foods aims to create 25 jobs in Hull as the company adds a third production line there and looks to expand into gluten-free bakery items by 2016.

Brennan: 'Germany could be one of the top three or four markets in the world for us'

Quorn gears up for massive NPD push

By Rod Addy

Quorn has revealed plans for substantial new product development (NPD) activity this year, including gluten-free and vegan lines, which it expects to fuel UK and international growth.

Bakery giant launches four new loaves

Warburtons launches four new loaves

Plant baker Warburtons has launched four new varieties of bread, each with 'special' ingredients, which will be aimed at families.

Quinoa is grown in the Andes and is increasingly popular among UK consumers

Rising demand for ancient grains

By Nicholas Robinson

For many years now, the ‘ancient grain’ has been expected to take Europe by storm. Nicholas Robinson discovers what’s been happening

Farmers and processors need to manage price risk volatity in cereals

Wheat growers face a 4.8Mt UK surplus next year

By Rick Pendrous

Increased volatility in grain prices as a result of weather and societal upheaval across the globe, while often causing farmers considerable pain, could provide a “huge opportunity” for the UK’s arable sector in the long term with effective price risk...

Bruce-Gardyne says she sees huge opportunities in the gluten-free sector

Genius breaks into France

By Nicholas Robinson

Lucinda Bruce-Gardyne tells Nicholas Robinson about her plans for Genius

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.

Brothers David and Bill Jordan launched the Jordans cereals brand, which includes a range of breakfast cereals

Breaking News

Jordan brothers in major breakfast cereal deal

By Rod Addy

David and Bill Jordan, the brothers who launched the Jordans cereals brand, have taken over ownership of European Oat Millers (EOM), a major supplier of breakfast cereal ingredients and own-label breakfast cereals.

Bakery firm makes commitment to grain growers

CSM secures ancient seeds

CSM Bakery Supplies has made a commitment to its grain growers ahead of harvest to ensure a secure supply of ancient cereals.

Wheat bran has great potential as a UK source of ferulic acid

Bran plan for ferulic acid process

By Gary Scattergood

HGCA - the cereals and oilseeds division of the Agriculture and Horticulture Development Board - is spending £235,000 to develop a process for the production of ferulic acid from wheat bran.

Oat firm's heart heath benefits

DSM targets oat success

By Gary Scattergood

DSM is seeking to create consumer awareness of its heart health ingredient OatWell oat beta-glucan after it was named one of the most innovative products of the year at the Food Ingredients South America awards 2013.

Gluten enhancer to bring benefits to wheat

The way to boost functionality of low-gluten flour

DeutscheBack’s TopBake Gluten Enhancer series contains enzymes, vegetable fibres, hydrocolloids and ascorbic acid to compensate for the weak gluten properties of some bakery ingredients or reduce the amount of gluten used.

At the cutting edge: NIAB's new superwheat could boost yields of UK breadmaking wheat

New UK superwheat could boost breadmaking

By Andrew Williams

A new non-genetically modified (non-GM) ‘superwheat’ developed for growing in the UK, which yields 30% more than traditional wheats, could be of a quality suitable for breadmaking, according the National Institute of Agricultural Botany (NIAB).

New fibres give fortification functionality

New fibres give fortification functionality

By Rod Addy

Food manufacturers can access more fibre options for fortification and texture and taste enhancement of breakfast cereals and baked goods, thanks to ingredients company Ulrick & Short extending its Scilia fibres range.

Gluten sensitivity could affect many more people than coeliac disease

Research to trigger gluten-free sales boom

By Rod Addy

Gluten-free food sales could balloon after fresh research from the University of Hawaii has identified a new condition known as gluten sensitivity, which responds positively to a gluten-free diet.

Antony Worrall Thompson presented the trophy for the best Free-From Food Award to 2011 to Claire Marriage of Doves Farm

Free-from food firms realise sector's potential

By Rod Addy

Free-from food manufacturers are increasingly waking up to the sector’s potential, according to Michelle Berriedale-Johnson, author of the Foods Matter website and founder of the Free-From Food Awards.


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