Cereals - Articles and news items

Weetabix sold to US food company

Industry news  •  19 April 2017  •  New Food

The Weetabix Food Company has been bought by US consumer packaged food company Post Holdings in a deal worth £1.4bn.

New pest threatens crops in West Africa

Industry news  •  16 January 2017  •  NIBIO – Norwegian Institute of Bioeconomy Research

A species of moth looks set to significantly threaten crops in West Africa and the future is looking increasingly uncertain…

Soil management may help stabilise maize yield in the face of climate change

Industry news  •  21 September 2016  •  University of Illinois College of Agricultural, Consumer and Environmental Sciences (ACES)

Experts at the University of Illinois have found that correct soil management could stabilise maize yield in the face of global warming…

European Research Council awards €1.5m to arm cereals against pathogens and diseases

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…

Improving the yield of extra-nutritious flour

Industry news  •  1 July 2016  •  Victoria White, Digital Content Producer

New research from the University of Huddersfield could aid the development of new strains of wheat that yield higher quantities of extra-nutritious flour…

Experts call for action to speed the introduction of new crops

Industry news, Uncategorized  •  20 June 2016  •  Victoria White, Digital Content Producer

Experts have warned that crop yields will fall within the next decade due to climate change unless immediate action is taken…

Incoming inspection of cereal flakes with sieve analysis

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…

Kellogg acquires Mass Food Group, Egypt’s leading cereal company

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…

General Mills cereals removing artificial flavours and colourings

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…

ROCOL® helps ensure safety and efficiency for growing silvery tweed cereals

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…

Gluten-free goes mainstream with breakthrough cereal launch by Nestlé

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…

Winning consumer preference via extrusion cooking of nutritious cereals

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…

New study reveals benefits of multi-micronutrient-fortified milk and cereals

Industry news, News  •  9 July 2012  •  Nestlé

Milk and cereal products fortified with iron and a combination of other micronutrients are more likely to help reduce iron-deficiency anaemia…

Processing of oat grainstobeneficial whole grain consumer goods

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.

Kellogg launches Rice Krispies® Gluten Free cereal

Industry news, News  •  12 May 2011  •  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.

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