Wheat

Sowing the seeds to create healthier low-GI bread

01-Mar-2006 By Sarah Britton

Glycaemic Index (GI) cynics may have been proved wrong as, what many assumed was a fly by night fad, seems to have cemented itself into the mind of...

Better bread with sourdough

04-Nov-2005

A new sourdough process has been developed in Finland that researchers claim will improve the flavour, texture and shelf-life of wheat bread.Research...

Witwood builds new allergen plant

26-Sep-2005 By Sarah Britton

Food coatings manufacturer Witwood Food Products has started building a new allergen plant in a bid to avoid accidental cross-contamination as new...

Buxton gives gluten the boot with new free-from loaf

10-Aug-2005

Buxton Foods is targeting the foodservice market with fresh gluten-free organic bread with no preservatives, improvers or artificial flavourings.The...

Tight supplies keep UK millers' wheat price firm, but traders predict good crop

30-Jun-2005

The price of breadmaking wheat looks set to remain firm this year because of a sharp fall in the amount sown in the UK.According to the National...

There is still a risk of red faces

07-Mar-2005 By Paul Gander

Raised awareness of allergies has seen the 'free from' sector boom. But Paul Gander discovers that the brand credibility risks are equally big

Cereal users get their oats as the HGCA hands out £90,000 in marketing awards

07-Mar-2005

Producers of breakfast cereals, bread, bacon and eggs are all about to get a financial boost through the Home Grown Cereals Authority (HGCA) annual...

Nut-free cereal looks for a good reaction

07-Mar-2005

Nut allergy sufferers are finally being given the opportunity to have muesli for their breakfast thanks to specialist company It's Nut Free.Founded...

Bakers face struggle to get good quality bread wheat

17-Nov-2004 By Susan Birks

The bakery industry faces a shortage of good quality wheat, after the August rain hammered much of the UK's crop.Despite the fact that wheat used for...

NIR used to check flour grade

06-Oct-2004

New method to grade flour

Coeliacs want lower gluten limits

06-Oct-2004

The Association of European Coeliac Societies (AOECS) is pushing for stricter international standards on gluten contamination in gluten-free labelled...