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.
Convenience store Spar’s Midget Gems are the latest food product to be recalled in the UK, after it was discovered they may contain small pieces of wood.
A certified chain for producing oats guaranteed to be 100% free of gluten-containing grains such as wheat, barley and rye has been developed by Dutch firm Vandinter Semo in conjunction with Wageningen University.
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.
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...
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...
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.
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.
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 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.
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.
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...
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.
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.
The amount of people diagnosed with coeliac disease has increased at a “staggering rate” over the past two decades, according to the boss of Allergy UK.
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.
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.
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.
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).
Food manufacturing giant Nestlé has pledged to cut the sugar and salt content of its children’s breakfast cereals in the UK and all other markets outside North America.
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-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.
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.
Fortification of gluten free bread products in the UK is likely to be limited and inconsistent, according to a study published in the Journal of Human Nutrition and Dietetics.
French farmer co-operative Limagrain Céréales Ingredients (LCI) has launched a cereal creamer that allows processors to eliminate palm oil, while retaining the strengths of its organoleptic properties.
Free-from food and drink products are expected to see rapid growth over the next few years, according to delegates at Food Manufacture's business leaders' round table debate last month.
Family-owned Silvery Tweed Cereals has pumped more than £1m into extending and upgrading production and storage facilities at its site in Berwick-on–Tweed.
