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 »
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 »
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 »
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 »
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 »
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 »
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 »
Baker’s asthma is an occupational condition that bakery employees develop after being exposed to cereal grains such as wheat, rye and yeast.
A Kansas company has issued a nationwide recall of baking mixes packaged under more than a dozen brands because they were made with flour from General Mills that has been recalled because it has been linked to an ongoing E. coli O121 outbreak. “The recalled dry mixes were distributed nationwide in retail stores and online sales December 2015 through February… Read more »
Germany-based Mühlenchemie has developed two enzyme systems, Deltamalt FN-A and FN-B, to reduce the falling number of flours.