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First ever genetic radiography of the wheat used to make pasta
6 March 2017 | By University of Granada
Scientists make the first ‘genetic radiography’ of the wheat used to make pasta, studying wheat from 21 Mediterranean countries.
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Pasta & Rice
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Processing In-Depth Focus 2017
Food grade lubricants – the way forward; The world’s first sustainable rapeseed oil; and Cook quench chill operation for noodles, pasta and rice...
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Rice starch as a unique, natural and invaluable food source
9 February 2017 | By Kevin Bael, Product Manager, Specialty Rice Ingredients, Beneo
As part of the New Food 'Health Ingredients Month', we hear exclusive analysis from Beneo's Kevin Bael into the unique, natural value of rice starch...
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Dietary supplement may carry both benefits and risks associated with statins
18 January 2017 | By Wiley
Red yeast rice (RYR) is contained in dietary supplements that are often used by patients with high cholesterol as an alternative...
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Climate change means land use will need to change to keep up with global food demand
20 September 2016 | By University of Birmingham
A team of researchers led by the University of Birmingham warns that without improvements in technology, global crop yields are likely to fall...
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Farmers protest in Cambodia over rice prices
19 September 2016 | By Roy Manuell, Digital Content Producer
Almost five hundred farmers in Cambodia block a major road with 100 tonnes of rice paddy in the Battambang province...
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Issue #2 2016 – Digital version
In this issue: Pesticide Residues; Refrigeration; Health & Nutrition; Extrusion; Optical Sorting; Meat Processing; Automation; Sustainability; Regulation; and much more...
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Extrusion: Pasta the traditional way
26 April 2016 | By Pat Higgins, Head of Business Development, the Queally Group
In 1996 we were asked by an existing customer to supply their frozen pasta range to their operations in the UK and EU. We appointed a dedicated team to research pasta manufacturing, raw material and ingredient sourcing, product attributes and – most importantly – the market for pasta products.
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Issue #1 2016 – Digital version
In this issue: Fats & Oils, Water Quality, Food Grade Lubricants, Infant Nutrition, Pasta Processing, Regulation, Food Analysis, Fish Processing, Clean Label, NIR, and much more...
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Cricket pasta – the edible insect revolution is served
22 February 2016 | By Karen Li, Online Marketing Specialist, Bugsolutely
For the first time, the most common food in the world contains... insects. With 20% cricket flour, Cricket Pasta has a number of nutritional benefits, and it is set to start a completely new segment in the pasta business.
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Making a hero out of pea proteins at PGPI
PGP International has a track record of innovation and a proactive focus on applications for high performing extruded products and right now pea proteins are proving to be a bit of a hero...
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Healthy snack alternatives: a new challenge for processors
Doug Baldwin, Vice President, Food and Industrial Products at Wenger Manufacturing Inc. discusses new trends in extruded snacks...
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Vetta launches High Fibre Pasta range in the UK
11 September 2015 | By Victoria White
Produced and crafted by Australian company Rinoldi, Vetta’s High Fibre pasta range provides consumers with a high-fibre option...
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Pasta extrusion: Precooked and gluten free products
23 April 2015 | By Dr Sajid Alavi, Department of Grain Science and Industry, Kansas State University
Pasta products such as spaghetti and macaroni are usually made from wheat semolina. Wheat has a unique property of forming an extensible, elastic and cohesive mass when mixed with water due to its gluten proteins, and this lends to pasta the desired strength, integrity of cooked product and low cooking…
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Pasta extrusion: Conversion of semolina into pasta
27 October 2014 | By Frank A. Manthey and Elena de la Peña, North Dakota State University
Formation of gluten-based dough requires the presence of gluten proteins, gliadin and glutenin, moisture, and energy. Gliadin and glutenin proteins are storage proteins that accumulate in wheat endosperm cells during grain filling. Gliadins are a heterogenous group of single chain proteins that are responsible for dough cohesiveness. Gliadin proteins can…
