Caulipower, the fastest growing frozen pizza brand in the US, announces new solution for the baking aisle, as it introduces the first-ever vegetable-based flour and baking mixes: Cauli-flour by Caulipower, aka The Make Whatever You Want Mix…
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Mühlenchemie launched a new logo and a new claim: “Understanding Flour” at the beginning of the year, underlining the company’s status in the sector of flour standardization, improvement and fortification.
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Nutriati, Inc. (Richmond, VA) and exclusive commercialization partner PLT Health Solutions, Inc. (Morristown, NJ) announced that they are introducing a premium quality chickpea flour solution to the North American food market. Called…
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Cargill’s site in Krefeld, Germany, will diversify its portfolio by providing vegetable protein, specialized industrial wheat starches and advanced bio-fuel, the company says. Cargill has announced its intent to grow and diversify its…
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An Italian scientist has succeeded to develop a set of durum wheat varieties that can grow in extreme hot weather conditions. A “crazy idea” has resulted in the ability to grow durum wheat in the extreme heat of famine-affected Senegal,…
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Ready-to-use flour mixes can include a wide range of ingredients, from seeds, to dried spelt, sourdough, maize, malt powder, acidifying agents, stabilizers, and many more. We asked Philibert Savours to explain...
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As many as 41% of Italian, 38% of Polish, 35% of German, 32% of French and 21% of Spanish consumers say they enjoy experimenting with ingredients, according to Mintel. The research company presented four key ingredients, with the occasion…
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Yorkshire based Eurostar Commodities, a supplier of innovative ingredients, has appointed Davide D’Auria as technical sales and development manager, to help with the promoting of the new artisan pizza flour range. Previously, D’Auria was a…
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Cargill is developing a project to upgrade its grain facility in Gibbon, Nebraska, US. Once complete, growers will have access to an additional 2 million bushels of upright grain storage space and an increased unload capacity of 65,000…
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Eurostar Commodities will double production of its Spelt and Rye chapati flours, the company recently announced. Sales of Spelt and Rye chapati flour have exceeded expectations in its launch year (12 months to March 2017).
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Tritordeum is a new natural cereal born from the combination of durum wheat (Triticum durum) and wild barley (Hordeum chilense). The newly-created cereal is proper for human consumption and suitable for a wide range of cereal-based…
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A 10-nation scientific consortium has reported the first high- quality genome sequence of barley, a development that will assist crop breeders in developing more resilient barley varieties, suited to the requirements of the brewing,…
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Puratos UK launches three innovative new baking mixes: Tegral Brioche, Tegral Cornbread and O-tentic Tutto Pugliese. The aim of the mixes is to enable both high street and small industrial bakers to personalize the breads they offer their…
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  British gluten-free premium food producer Doves Farm announces the rebranding of its free-from range – FREEE by Doves Farm, following an investment of over GBP3m.
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 Noticing that there were no vegan cake mixes available on the Swedish market, a group of engineering students at Lund University in Sweden created a dry mix that only requires the addition of oil and water.
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 Limagrain Céréales Ingrédients (LCI) presents a complete range for snack manufacturers and bakery manufacturers at Gulfood Manufacturing in Dubai, UAE.
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 American Key Food Products has introduced to North America a Brazilian Cheese Bread base for industrial users in the baking and foodservice sectors. The mix is specially formulated from clean-label, gluten-free and GMO-free ingredients…
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 University of Adelaide researchers are rethinking plant breeding strategies to improve the development of new high-yielding, stress-tolerant cereal varieties.
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