Individual nutritional lifestyle choices are changing the bakery market in developed countries like Germany.
With consumers becoming increasingly health conscious, the demand for cereal and bread products with wholegrains will continue to increase - placing pressure on food manufacturers to incorporate new superfoods in their products to keep up with consumer demands.
A new barley variety has been officially named at the Australian Barley Technical Symposium. The IGB1101, now officially named La Trobe, will reportedly improve export opportunities for Australian growers in medium to low rainfall areas.
Sandalwood is best known as a fragrant wood but long before it was a major export from Western Australia, local Indigenous communities used the sandalwood nuts as a food source. The nuts are low in saturated fats, high in mono and polyunsaturated fats. Somewhat similar to Brazil nuts and with a glutinous texture, the nuts are now commercially available.
CSIRO has developed a barley variety high in fructans which will enable food producers to deliver wholegrain food with greater potential health benefits provided by one natural ingredient.
Synthetic wheats made from ancient wheat and wild grass species can create a bridge for transferring novel sources of genetic diversity from wild relatives into varieties already being farmed. Researchers are claiming that UK wheat yields could be boosted by up to 30% with the introduction of a new wheat bred from a wild grass species.
Sourdough bread resists mould, unlike conventionally leavened bread. It seems that during sourdough production, bacteria convert the linoleic acid in bread flour to a compound that has powerful antifungal activity.
The AFGC has announced the formation of the Australian Breakfast Cerreal Manufacturers Forum, which brings together Australia’s largest breakfast cereal producers.
For years acrylamide has been the focus of research as a response to fears that it may have carcinogenic properties.
The simplification of complex nutritional messages has resulted in grain foods like bread and pasta becoming the ‘scapegoat’ for weight gain and bloating, despite ample research to the contrary.
The Grains & Legumes Nutrition Council has replaced Go Grains Health & Nutrition with a new name and logo. The council is a not-for-profit organisation, founded by the Grains Research and Development Corporation and supported by producers and manufacturers in the grains and legumes industries.
With debate about the safety of genetically modified (GM) crops, it is important for food processors to be able to monitor GM levels in food products. New research has shown it is possible to recognise GM contamination as low as 0.1% in maize using bioluminescent real-time reporter (BART) technology and loop mediated isothermal amplification (LAMP).
Tasters have found a gluten-free pasta made using green banana flour to be more acceptable than regular whole wheat pasta. The product has less fat and is cheaper to produce than standard pastas and is suitable for celiacs.
Manitoba Harvest Hemp Foods & Oils has rebranded its shelled hemp seeds product which is now known as Hemp Hearts.
“Swapping high-GI grains in our diet for an ancient, nutrient-packed ‘super seed’ may lead to better health for millions of Australians,” says Dr Joanna McMillan, registered nutritionist and accredited practising dietician.