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Weetabix sold to US food company
The Weetabix Food Company has been bought by US consumer packaged food company Post Holdings in a deal worth £1.4bn.
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Cereals
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New pest threatens crops in West Africa
16 January 2017 | By 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...
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Soil management may help stabilise maize yield in the face of climate change
21 September 2016 | By 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...
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European Research Council awards €1.5m to arm cereals against pathogens and diseases
9 September 2016 | By Earlham Institute
The European Research Council (ERC), is to award a €1.5m Starting Grant for the investigation into the immune system of crops...
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Improving the yield of extra-nutritious flour
1 July 2016 | By 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...
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Experts call for action to speed the introduction of new crops
20 June 2016 | By 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...
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Behind the scenes of dietary fibre labelling
20 June 2016 | By Muriel Henrion, Research Scientist / Frédéric Robin, Project Manager / Emilie Labat, Purchasing Specification Manager / Enrico Chavez, Senior Statistician - all from Nestlé’s Product Technology Center, Orbe, Switzerland
Consumer interest for dietary fibre has markedly grown these past years as a number of studies now link increased fibre intake to reduced risks of cancer and cardiovascular diseases, digestive health benefits, and weight management. To meet these expectations, product development has drastically expanded in the last five years, enabling…
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Incoming inspection of cereal flakes with sieve analysis
28 October 2015 | By 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…
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Kellogg acquires Mass Food Group, Egypt’s leading cereal company
28 September 2015 | By Victoria White
The Mass Food Group acquisition follows Kellogg's acquisition of Bisco Misr, Egypt's leading packaged biscuit company, earlier this year...
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General Mills cereals removing artificial flavours and colourings
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...
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ROCOL® helps ensure safety and efficiency for growing silvery tweed cereals
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...
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Gluten-free goes mainstream with breakthrough cereal launch by Nestlé
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...
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In a nutshell… Doug Baldwin, Vice President of the Food and Industrial Products Division at Wenger Manufacturing Inc.
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...
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Winning consumer preference via extrusion cooking of nutritious cereals
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…
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New study reveals benefits of multi-micronutrient-fortified milk and cereals
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...
