Flatbreads contribute significantly to the sustainability of food systems. They can be made from various cereals, pseudocereals, or pulses, promoting the use of local produce from marginal lands. Their short baking times, which can even eliminate the need for an oven, reduce energy consumption. Additionally, their ability to wrap around food or serve as utensils lessens the need for tableware and saves water.
The cost of making a basic pancake has risen by 3% over the course of the last 12 months. These prices form part of the Consumer Price Index (CPI) that measures inflation in Ireland.
Bread, a staple of the daily diet, has a history intricately linked to human civilization. Among its myriad forms, ‘flat’
The global clean-label ingredients market is projected to reach USD 80.69 billion by 2030, at a CAGR of 6.9% from 2023 to 2030, according to a study published by Meticulous Research. Growing consumer preferences for organic and natural ingredients, increasing focus on health and wellness, growing health concerns associated with artificial ingredients, growing consumer demand for clean label meat alternatives, and rise of E-commerce and online grocery shopping are some of the factors driving the growth of the clean label ingredients market.
Wooden Bakery of Lebanon has maintained the product quality its customers are accustomed to, throughout several, sometimes overlapping challenges over the years. To cope with the latest struggles due to material availability, the use of flour and dough rheology technologies has helped the business manage flour quality.
Improving the profiles of baked goods benefits from gaining a deeper understanding of all the process steps and reactions behind them. Combining functional and molecular flour analytics will establish a comprehensive picture of the grain, and help to achieve better baking results.
The Italian Association of Millers launched an initiative to promote exports of organic soft wheat and durum wheat flour and semolina to the U.S. and Canada and to raise awareness of their high quality.
What does the market for ancient grains look like? An interview with Ralph Seibold, Managing Director of SchapfenMühle GmbH & Co KG.
