Wholemeal, wholegrain, multigrain, sourdough, rye, white, high fibre white, low GI, low FODMAP, gluten free. With so many choices of bread available, how are we to know which is best for our health? Let’s take a look at the science. Bread has always been a dietary staple in Australian households. It’s a good source of carbohydrate, it’s low in fat,… Read more »
“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 »
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 »
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.
