News

Bakeryandsnacks.com (25/02/2011) reported on the findings of a Spanish study published in Journal of the Science of Food and Agriculture, which found that a blend of oat, rye, and buckwheat flours with wheat flour ensures a bread with added value in terms of nutrition, palatability, shelf life and ease of handling during processing, when compared to bread from whole grain flours. …more

A new study published in the Journal of the American Medical Association concluded that dietary fibre from grains, but not from other sources, was significantly inversely related to total and cause-specific death in both men and women.Such fibre intake, they reported, also lowered the risk of death from cardiovascular, infectious, and respiratory diseases by 24 per cent to 56 per cent in men and by 34 per cent to 59 per cent in women. …more

The New Zealand Food Safety Authority lauched their new website this month - www.foodsafety.govt.nz. Launched by the MAF New Zealand Food Safety Authority the website aims to help food businesses navigate regulatory and market access requirements, and to help them ensure that food produced, exported and imported by New Zealand is safe for consumers. …more

Bakeryandsnacks.com (17/01/2011) reported that according to new research by General Mills, most Americans believe they consume enough whole grain – but only five percent get the recommended three servings per day. The 2005 US Dietary Guidelines for Americans advise that everyone over the age of nine should consume at least three servings of whole grains every day. And it has been suggested that the release of the 2010 Dietary Guidelines, expected later this month, could further boost demand for whole grain products as they are likely to continue recommendations for whole grain foods in preference to those containing refined grains. …more

Bakeryandsnacks.com (11/01/2011) reported US-based Orlando Baking and biotech company Ganeden Biotec have launched what they claim to be the first probiotic bread product.To date, most products containing traditional probiotic organisms such as lactobacillus, acidophilus and bifidobacteria have been in the chilled, short-life dairy category, but recently manufacturers have started added probiotics to dry goods, a form that consumers want to purchase …more

Bakerysnacks.com (17/12/2010) reports that a new multi-million dollar collaboration between grain scientists in Australia aims to fast-rack development of healthier varieties wheat, barley and rice fibre, with higher levels of fibre compounds seen to bring health benefits. Wholegrains have repeatedly been linked to a reduced risk of heart disease and stroke, an effect that may be due to the beta glucans and arabinoxylans in soluble fibre blocking the re-absorption of cholesterol from the gut. …more

The 2011 competition will be held in Auckland on the 9th and 10th of March. The Association of Bakers are now inviting nominations for the award competition. Nominations close on Thursday 16 December. …more

Defatted corn protein could be used for making gluten-free bread with a crumb structure and texture closer to that of wheat bread, according to chemists at the USDA’s Agricultural Research Service (ARS). …more

A greater variety of baked goods can be enriched with a new bran ingredient that has a milder taste, better mouthfeel and improved microbiological status than the conventional variety, according to claims by German ingredient specialist, Kampffmeyer. …more

Nekta Nutrition ltd, an auckland based functional food research company, beverage manufacturer and exporter, has launched a new product with the potential, they claim, to dramatically improve the New zealand and australian baking industries. …more