by Marion Nestle

Currently browsing posts about: Grains

Jul 31 2017

Bakery and Snacks Special Edition: Grain-Free, Gluten-Free

BakeryandSnacks.com is another industry newsletter I subscribe to for keeping me up to date on what’s happening with baked goods and snacks.

Special Edition: Is grain-free the new gluten-free?

Grain-free may still be niche but it’s gaining traction among consumers who perceive it as the next step to better health. ‘Going completely grainless’ is becoming increasingly popular among consumers who are moving away from processed foods and incorporating natural ingredients, such as nuts, legumes and pulses, into their diets that boost their intake of proteins and minerals. The grain-free trend is an extension of the gluten-free trend, which is predicted to reach $4.35b by 2013 in the US, according to MicroMarketMonitor.

And just for fun, I’m adding this fascinating one from the B&S daily feed:

Aug 1 2016

Food Navigator Special Edition: Pulses, seeds and grains

Food Navigator is an industry newsletter with articles about topics of interest to food companies.  This is one of its occasional collections of columns on a particular topic, in this case, beans, seeds, and grains.

Beans, chickpeas, peas and lentils are now appearing as added value ingredients in every part of the store, from chips and snacks to salads, soups, pastas, dips and baked goods. Non-GMO, gluten-free, high in protein, fiber and micronutrients, and low in fat, beans in particular are undergoing a PR renaissance among consumers, who have been eating them for years in tacos and burritos, but now see them as a more wholesome alternative to soy, rice, corn and potatoes in their snacks. So where will they go next, and who is driving innovation, both from a formulation, and branding perspective? We also take a look at ancient and ‘heirloom’ beans and grains.