Cereal processing - Articles and news items
Industry news • 9 September 2016 • Earlham Institute
The European Research Council (ERC), is to award a €1.5m Starting Grant for the investigation into the immune system of crops…
Issue 5 2015 • 28 October 2015 • Dr. Tanja Hanke, Product Manager, Retsch GmbH / Jennifer Franz, Graduate student, Food Safety
Graduate student Jennifer Franz has developed a new inspection procedure during her work at the German food producer Lebensgarten GmbH. With the help of sieve analysis the company can now reliably ascertain the fines and dust fractions of incoming cereal flakes; these have a negative influence on the mixing and packaging process of muesli…
Industry news • 28 September 2015 • Victoria White
The Mass Food Group acquisition follows Kellogg’s acquisition of Bisco Misr, Egypt’s leading packaged biscuit company, earlier this year…
Industry news • 22 June 2015 • Victoria White
General Mills cereals has announced its commitment to removing artificial flavours and colours from artificial sources from its US cereal brands…
Featured news • 31 March 2015 • ROCOL
Expanding cereal processor Silvery Tweed Cereals has entrusted food-grade lubricants specialist ROCOL with comprehensive maintenance lubrication support as it embarks on upgrading, automating and the expansion of its Berwick-upon-Tweed factory processes…
Industry news • 5 November 2014 • Nestlé
New Gluten Free Corn Flakes from Nestlé will occupy a prime position next to traditional cereals; including Nestlé’s other popular choices CHEERIOS and SHREDDIES…
Issue 2 2014 • 1 May 2014 • Frédéric Robin, Christophe Dautremont and Hélène Chanvrier, Nestlé Product Technology Center
Extrusion cooking is extensively used by the food industry to deliver light and delightful cereal-based products. Improving the nutrition of extruded cereal products while maintaining consumer preference can be achieved by incorporating health-promoting ingredients. These nutritious food components have a significant impact on a product’s organoleptic properties and can lead to major technical challenges. Providing a winning taste, texture and appearance for consumers can only be achieved through a deep understanding of the impact of these new ingredients on the parameters driving consumer preference…
Milk and cereal products fortified with iron and a combination of other micronutrients are more likely to help reduce iron-deficiency anaemia…
Issue 5 2011 • 1 November 2011 • Laura Stenhouse, UK Seasoning and Systems Manager, PepsiCo
Interest in the role of whole grain consumption has increased substantially over the past few years due to their health benefits. Despite the reported benefits of whole grain intake, namely stating that regular consumption of whole grain foods are associated with a reduction in the incidence of chronic disease states, consumption of whole grain foods in several Western countries is less than one serving per day.
The 2005 Dietary Guidelines for Americans and Healthy People 2010 recommends the consumption of at least three servings of whole grain (each equivalent to three ounces / 85 grams) per day. According to the Healthgrain Project, following a survey investigating whole grain consumption, it was reported in 2006 that adults over 65 years old consume a weekly average of less than five servings; adults of 24 – 64 eat only a weekly average of 2.5 servings per week with 16 – 24 year old adults only having one serving per week. These surveys not only reported these findings but stated that 95 per cent of British adults and 94 per cent of British children do not eat the recommended daily amount of three servings per day.
Starting in June 2011, grocery stores across the U.S. will begin stocking new Kellogg’s® Rice Krispies® Gluten Free cereal alongside the original variety.
Issue 4 2010 • 26 August 2010 • Mian N. Riaz, Head of Extrusion Technology Program, Texas A&M University
The world cereal yield was 2,219 million tons in 2009, according to the United Nations Food and Agriculture Organisation1. Cereal grains are grown all over the world and provide more food energy than any other type of crop, they are therefore staple crops. Cereals can be consumed in their natural form as whole grain and they are a rich source of vitamins, minerals, carbohydrates, fats, oils and protein. However, some cereals are processed using different methods where bran and germ are removed; the remaining endocarp is mostly carbohydrate and lacks the majority of the other nutrients.
In some developing nations, grain is in the form of rice, wheat, or maize (in American termin – ology: corn), which constitutes a majority of daily sustenance. In developed nations, cereal consumption is moderate and varied but still substantial. Cereals are processed using different methods to develop several cereal products that are consumed on a daily basis. One of the most commonly used processing methods for cereal is extrusion. This technology is used to develop breakfast cereal, extruded snacks, cereal based ingredients and several other cereals based on extruded food products.
Issue 4 2009 • 12 December 2009 • Gary Tucker, Head of Bakery & Cereal Processing Department, Campden BRI
At Campden BRI, the Department of Baking & Cereal Processing aims to combine science and technology in order to provide technical support for the international baking and cereal processing industries. The success of the Department is based on a broad, practical experience of cereal and bakery technologies that enables it to help customers resolve ingredient and processing problems, and to measure ingredient and product quality.
Issue 3 2009 • 10 September 2009 • Anton Haverkort, Senior Researcher, Wageningen University and Research Centre
In most countries with temperate climates, cereal, notably wheat, is the most important arable crop. In a few countries such as the Netherlands, potato dominates. In the European Union, over 50 million hectares of wheat is grown against approximately two million hectares of potato, yielding some 70 million tons of tubers. The majority of the produce is consumed as fresh table potatoes but almost one fifth is processed into starch for industrial and food industry purposes, into frozen products such as french fries and into snacks such as chips (crisps in the UK).
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