Tag Archives: whole grains

Ancient Grains: The crossroads of culture, health, and sustainability

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“Ancient grains may have an increasingly important role to play in the next several decades as climate change transforms aspects of our agricultural system. Grains require far fewer gallons of water per calorie than most other foods, and ancient grains, specifically, tend to be more tolerant of extreme weather than other crops. From their nutritional benefits, and their robust and… Read more »

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High intake of dietary fibre and whole grain foods reduces risk of non-communicable diseases

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University of Otago researchers have found a link between higher intakes of dietary fibre and whole grain foods and a reduction in the risk of a wide range of non-communicable diseases and their risk factors. Their series of systematic reviews and meta analyses of observational studies and clinical trials conducted over nearly 40 years show a 15 to 30 per… Read more »

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Why ancient grains will continue to thrive

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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 »

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Heritage and ancient grain project feeds a growing demand

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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 »

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Inside the Grain Revolution and the Future of Bread

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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 »

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The bread revolution that could change how you think about carbs

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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.

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DuPont launches new bakery concept

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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.

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U.S. whole wheat bread price falls to lowest level since August 2012

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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 »

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IFF Intensifies FMP Flavor Development in Bakery

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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.

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