As free from brands spot long-term growth potential, a perpetual debate is reigniting: is it best for these products to be in separate or standard aisles?
Einkorn is grown as a relict or niche crop in Europe. But as heatwaves shrivel the region’s grain production, it may hold the key for helping crop breeders in Europe to develop bread wheat varieties with improved hardiness, enhanced disease resistance...
The UK government wants to unleash the opportunities of gene editing as soon as possible, revealed Thérèse Coffey, Secretary of State for Environment, Food and Rural Affairs.
Fungal infections destroy a significant amount of crops worldwide. Scientists have warned that the crop losses due to fungal infections cause hundreds of thousands of people to miss out on calories they could have if the crops survived. And this will...
Research in Spain which concludes that despite improvements in the formulation of gluten-free products in recent years, their macronutrient profile maintains marked variation, and they cannot be considered nutritionally equivalent to their gluten-containing...
The snacks and confectionery major aims to grow 100% of the wheat volume needed for production of its European biscuits according to regenerative agriculture practices by 2030. We ask Marie Ellul-Karamanian, Harmony Program Lead at Mondelēz, what this...
The results of Europe’s first ever field trial of a gene edited (GE) variety of wheat have shown a significant reduction of the potential carcinogen acrylamide when the flour is baked.
Johan Sanders, president of the Federation of European Manufacturers and Suppliers of Ingredients to the Bakery, Confectionery and Patisserie Industries is a believer that being one market will help the industry through its current quagmire of challenges.
Agriculture is the backbone of the world’s economic activity (accounting for 4.3% of GDP, with a value of $3.6 trillion in 2020) and critical for food security and the health of the population.
EU Agriculture Commissioner Janusz Wojciechowski has insisted the Green Deal, which contains the landmark Farm to Fork and Biodiversity strategies, will remain a key priority despite the conflict in Ukraine.
Russia has been accused of weaponising food by disrupting supplies of wheat and other commodities, which is exploding the price of food and putting millions at risk of starvation.
The Foundation for Food & Agriculture Research (FFAR), in partnership with the Global Alliance for Improved Nutrition (GAIN), is on a mission to attract more private sector investment in the development of underutilised crops to feed an increasingly...
Producers in Europe fear the Ukraine crisis may result in rising prices of items such as bread, baked goods and beer that may be passed on to end consumers.
Poor harvests globally are pushing up wheat prices and raising concerns over supply constraints. But, despite ‘temperamental’ weather this summer, the UK’s biggest cereal brand says its local sourcing strategy has paid off.
An international consortium of scientists has developed a hardy new wheat variety that is resistant to a particularly virulent fungal disease that threatens global food security.
UK scientists have created a new modified wheat variety that can increase grain production by up to 12%. They claim the innovation is a potential solution to help meet rapidly growing global demand, but also expect it to trigger heated debate around genetically...
Cereal crops like maize and wheat deserve greater consideration as part of a healthy, nutritious diet, according to a new paper. FoodNavigator caught up with the authors to learn why.
According to the specialist in native and modified wheat starches, wheat proteins and wheat-based functional blends, consumers will increasingly demand sustainable, safe and uncomplicated products in the post-corona era.
Researchers working on molecular-level responses in crops have taken a step closer to their goal of producing heat-tolerant wheat. “This benefits the sustainability of the food system by protecting food supply as the climate changes,” project lead Dr...
An international group of scientists has pinpointed the genes responsible for the dietary content of white flour, which opens possibilities to manufacturers to satiate the consumers' love of white bread, while critically boosting their fibre intake.
Bakery chain De Grog has become the first company in Europe to use tritordeum malted grain in the bakery sector, and the first company in Belgium to use the Mediterranean grain to create an innovative bread.
Climate scientists are warning that climate change-induced droughts could devastate more than half of the world’s wheat fields by the end of the century, triggering food shortages, market upheaval and political unrest.
GoodMills Innovation has invested extensively in cereal ingredients that provide snacks with additional health benefits to enable producers to keep ahead of the rapidly changing snacking scenario.
Global farming practices – dominated by wheat, corn and rice – are playing havoc with the preservation of wildlife and putting food security at further risk, according to a new report by the World Wildlife Fund (WWF).
A group of international researchers have developed a new wheat variety that is safe to be consumed by people who suffer from celiac disease and gluten allergies.
The Food Standards Agency (FSA) in the UK has issued an urgent recall of Farmhouse Biscuits Honey and Oat cookies, as biscuits that contain wheat were accidentally packed into some packets.
Scientists have finally cracked the DNA sequence code of wheat, which will undoubtedly revolutionize how the world's most important crop can continue to feed a growing global population and, more importantly, alleviate the suffering of those with...
The Oreo maker has announced it is expanding its Harmony program to ensure that its entire European biscuit production will be made from sustainable wheat within the next five years.
Cargill is considering switching from corn to wheat processing at one of its German plants to meet demand for plant protein, starches for sustainable packaging and biofuels.
Coeliac UK believe those afflicted with the condition have been overlooked by Starbucks' recent decision to introduce oat milk to their beverage offerings in the UK.
Gluten-free products’ health benefits can be combined with environmental advantages, says an industrial-academia pact looking into boosting sustainability practices whilst improving the products’ nutritional value.
Italian pasta maker La Molisana is planning an “official attack” on international markets in 2018 - supported by its messaging around authenticity and health - as it targets growth of more than 40% over the next three years.
The Gluten Intolerance Group (GIG), a certifying agent in the US gluten-free market, said visual examination is pivotal in determining the safety of whole grains, beans, seeds, pulses and legumes.
A non-GMO durum wheat variety that grows in 40°C heat and matures in record time could give African food security a vital boost and forge new global South-to-South trade dynamics, ending North Africa’s dependence on Western wheat.
Wheat strains that do not produce the gluten forms that trigger a dangerous immune reaction could be used to replace regular wheat in baked goods, according to a study.
The why behind the rye: The way rye is processed has a direct impact on how filling it is, according to Finnish researchers, with implications for food manufacturers using the high-fibre whole grain.
Saudi Arabia has imported roughly twice as much American corn and associated products this year due to a change in government policy and more competitive prices for the commodity.
A group of international scientists has identified the complex DNA sequence of Wild Emmer, which will open up an unparalleled opportunity to further the development of hardier, more productive strains of modern wheat.
Cereal Partners Worldwide, a joint venture between General Mills and Nestlé, has announced it will further reduce the sugar content in its Nestlé-branded cereals in the UK over the next year.
Biofortification alone is not enough to enhance bread with optimum iron and zinc levels to fight deficiencies, a study says as it cites other production methods that should factor in its creation.
DSM has unveiled a rice-based baker's enzyme which boosts the softness and moistness of gluten-free bread, allowing it to compete with wheat-based breads in texture, it says.
Tritordeum is a trademarked commercial brand developed from durum wheat (Triticum durum) and a wild barley (Hordeum chilense) that is being introduced into the UK and other countries around the world.
A ‘new culture,’ in which food sustainability and the Mediterranean lifestyle form the pillars to this change, is required to safeguard the health of populations and land resources.