Tag Archives: flour

New Study Demonstrates White Flour Is the Healthiest It’s Been in 200 Years

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A study conducted at Rothamsted Research in Hertfordshire, UK, comparing historic and modern wheat varieties grown side by side has shown an increase in dietary fiber and other features beneficial to human health. This is contrary to concerns that the push for higher yields has made today’s wheat less “healthy” than older types. The 39 wheat varieties, spanning a period… Read more »

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Scientists Gene-Edited Wheat To Create High-Fiber White Bread That’s Actually Good For You

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White bread is extremely popular but a drawback of its production is the lack of fiber content in its flour. Now an international team has discovered the gene responsible for the fiber in flour, and have been able to produce white bread that is high in fibers at last. The new flour they created, described in the journal PLOS ONE… Read more »

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What Is Einkorn Flour, and How Do I Bake with It?

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What if there was a wheat variety that could produce a flour similar to regular all-purpose or wheat flours, but without the gluten? That’s the potential of einkorn, one of the world’s earliest cultivated forms of wheat that’s on the rise again among American farmers. Ancient grains in general are growing in popularity. Technically, any whole grain is “ancient” by… Read more »

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Fortified Flour Premixes Are on the Rise

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The global food premix market, including flours, is on the growth, the research company Future Market Insights (FMI) predicts. In terms of revenue, it is estimated to expand at a CAGR of 5.4% by 2027. The demand for food fortification has increased significantly in the recent years due to the high rate of micronutrient deficiency disorders among the global population,… Read more »

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ADM adds new line of organic flours

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Portfolio includes organic premium bread and all-purpose flours, with additional organic milled products coming soon. Archer Daniels Midland Co. (ADM) announced March 25 that it is launching a line of consistent, high-quality and high-performing organic flours. The new line utilizes ADM’s extensive wheat sourcing network and U.S. Department of Agriculture organic-certified facility to provide consistent wheat procurement and processing tailored… Read more »

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How salmonella gets into flour

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The possibility of a salmonella contamination led Pillsbury’s parent company to recall select batches of the popular brand’s Unbleached All Purpose Flour products, the US Department of Agriculture announced on Twitter on Monday (March 11). Hometown Food Company recalled about 12,000 cases of the flour, which had been shipped to US grocers including Publix and Winn-Dixie supermarkets. But how does… Read more »

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UK flour could be fortified with folic acid ‘to reduce birth defects’

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The UK government plans to consult on the mandatory fortification of flour with folic acid in a move to reduce birth defects. Public health minister Steve Brine announced that a consultation will be launched in early 2019 to consider the evidence around folic acid fortification as well as the practicality and safety of the proposal. The government said evidence suggests… Read more »

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Mühlenchemie offers new enzyme system for flour

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Mühlenchemie GmbH & Co. KG offers Deltamalt FN-A, an enzyme system that optimizes both the falling number and the baking properties of the flour simultaneously, according to the Ahrensburg-based company. The system could prove useful in the European Union and Eastern Europe this year as drought has damaged the wheat crop in many areas. When millers in those regions process… Read more »

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Ensuring a safe flour supply

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Access to sufficient amounts of safe and nutritious food is key to sustaining life and promoting good health. Unsafe food can cause hundreds of diseases. Food can become contaminated at any point during production, distribution and preparation, and everyone along the production chain, from producer to consumer, has a role to play in food safety. Julie Miller Jones, PhD, distinguished… Read more »

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Ingredion introduces process-stable tapioca flours

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HOMECRAFT Create multi-functional tapioca flours offer superior viscosity, shelf-life stability, flavour release and texture. Food scientists at Ingredion Incorporated’s global Idea Labs network of innovation centers today announced the launch of HOMECRAFT Create multifunctional tapioca flours. The new range of ingredients emerges as a milestone in more than two decades of research dedicated to understanding the role tapioca can play… Read more »

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