Many trends defining food in 2018 harken back to days gone by rather than conjure up visions of futuristic foods. Consumers seem to be pushing for a return to simpler, cleaner, more traditional and even “ancient” ingredients. Grains like teff, einkorn, amaranth, millet or spelt may sound rather exotic to the average baked foods shopper, but these ancient grains exude… Read more »
After a century of markets dominated by a few types of wheat and white flour, ancient and heritage wheat varieties are making a comeback. Restaurants and bakeries that promote organic and local agriculture have sprouted up across the country in the last decade, meeting a rising consumer demand for tasty and nutritious foods that support an ethic of sustainability. In… Read more »
While it may sound old-fashioned, home milling could have the potential to redefine one of the world’s oldest processed foods—bread. The grain revolution is sparking the revival and innovation of traditional and new local wheat varieties, home milling tools, and unique recipes that are creating healthier alternatives to today’s highly processed grain and other flour products. Grains have been a… Read more »
Across the country, forward-thinking chefs and bakers are partnering with grain breeders and independent mills to create new-breed flours, breads and pastries with considerably more vitamins, minerals and antioxidants than your average baguette. Viva la revolución.
DuPont Nutrition & Health says it is setting a healthy direction for Europe’s hard-pressed bread market with a new concept inspired by Nordic thin breads that are said to be rich in healthy carbs.
The average price paid in the U.S. for white pan bread increased in March, while the price for whole wheat bread decreased, according to the latest data from the Bureau of Labor Statistics of the U.S. Department of Labor. The U.S. average retail price of white pan bread was $1.41, up 0.9¢ per lb from February but down 2.4¢ from… Read more »
With the claims situation becoming more difficult, companies are focusing on the use of specific ingredients, such as wholegrains and fiber, which may already be linked with digestive health in consumers’ minds.
Governments and consumer organizations are continuously advocating further reductions of sugar, fat or salt in food and beverage products. For example, the UK Food Standards Agency has announced even more challenging 2017 salt targets. Consumers are continuing to be more interested in healthier formulations.
For grain-based foods manufacturers, there is no shortage of positive whole grain messages for success. As part of a panel at the Whole Grains Council’s conference held Nov. 9-11 at the Hyatt Boston Harbor, representatives from three manufacturers — Bob’s Red Mill, Elevation Brands and Barilla — offered different takes on how to get those messages out.
A new wheat variety may have cracked the code to marry the fluffiness of white bread with whole grain nutrition.
For a long time, American bread makers have been in a bind. Many consumers like the texture and taste of white bread, but want the nutritional benefits of whole grains.