Mapping the Way to Better Bread

Mapping the Way to Better Bread

Gluten has been in the news frequently in the past few years, and people increasingly avoid it due to allergies and various dietary trends that seek to limit gluten intake. A new breakthrough has been made in cracking the wheat genome – a code over five times more complex than the human genome. Can the development help fulfill consumer desires for better-tasting, better-for-you wheat products, including gluten-free options?


Flour Power: Small Companies Exploit Healthy Grain-Based Food Niche, While Major Players Spend Dough to Acquire Them

Flour Power: Small Companies Exploit Healthy Grain-Based Food Niche, While Major Players Spend Dough to Acquire Them

Due to the advent of ketogenic and gluten-free diets, consumers want healthy grain-based foods – and they’re willing to pay more for them. One segment of the industry that has benefited is small start-up baking companies. They’ve boosted revenues by offering healthy grain-based products inside the healthy eating niche in the market. However, the major food manufacturers are responding through acquisition of many of these small health-focused food brands to diversify their portfolio.