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Mühlenchemie Starts Development and Production in India
The flour treatment specialist Mühlenchemie is investing in a trial bakery and production plant for…
Resistant starch can replace flour
Ingredion says results of a new sensory study published in Food Science & Nutrition, show that t…
Learn to make delicious, gluten-free buckwheat pancake
Buckwheat flour is a nutritious and energizing flour that is sourced from the flowers of the buckwhe…
The top ten food trends for 2020
Whole Foods Market has revealed its top ten food trend predictions for 2020 with an emphasis on new…
Scientists can now detect gluten in rye grain
Scientists from CSIRO, the national science agency in Australia, can now detect gluten in any food a…
Kraft designs production method for shelf-stable whole grain flour
The US food firm’s production method uses less grinding to ensure starch content in the flour avoids…
Particle size important for GMO detection in bread, finds study
GMO content is harder to quantify in breads made from maize flour than maize semolina because the gr…
ADM Milling to Expand Flour Milling Capacity
ADM Milling, a wholly owned subsidiary of Archer Daniels Midland Company, has approved plans to expa…
Study finds lentil flours require careful formulation in cakes
Published in the journal of LWT – Food Science and Technology the study investigated the inclusion o…
A new nutritional and sustainable gluten-free alternative?
Amid snowballing gluten-free demands and some research suggesting that gluten-free products lack nut…