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22 June 2015 | By Victoria White
General Mills cereals has announced its commitment to removing artificial flavours and colours from artificial sources from its US cereal brands...
31 March 2015 | By 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...
5 November 2014 | By 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...
Recognised as a world leader with nearly 80 years of experience in providing technologies for extruded grains and cereals, Wenger Manufacturing continues to explore possibilities and bring new innovations to the industry. Recent developments have expanded the role extrusion can play in replacing traditional cereal processing methods...
1 May 2014 | By 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…
9 July 2012 | By Nestlé
Milk and cereal products fortified with iron and a combination of other micronutrients are more likely to help reduce iron-deficiency anaemia...
1 November 2011 | By 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,…
12 May 2011 | By Kellogg Company
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.
15 December 2010 | By Sarab Sahi, Principal Research Officer, Baking & Cereal Processing Department, Campden BRI
Enzymes are widely used in the cereals industry to improve processing performance1 and product quality in a range of food products. Industrial baking in particular uses microbial enzymes as processing aids to improve dough properties as well as to improve product quality and shelf-life, and is an area where there…
26 August 2010 | By 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…
12 December 2009 | By 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…
10 September 2009 | By 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…
