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Tag Archives Gluten

(Bhofack2/iStock/Getty Images)
Crops

New federal standard to expand beer ingredient options

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More variety in allowable ingredients and more requirements for declarations are now part of the federal rules on what can be called beer in Canada. The federal government on May 1 announced “modernized” beer standards under Canada’s Food and Drug Regulations (FDR) — the rules laying out the requirements to be met by a product
Chicago style hot dog with deli mustard and green relish
Cereals, News

Bakers, farmers struggle to make a little dough

A poor crop is wreaking havoc on bakers and creating market opportunities for high-protein wheat

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Chicago’s iconic sandwiches — Italian beef heroes dripping with gravy, and hotdogs loaded with pickles and hot peppers — wouldn’t be such culinary institutions without the bread. But this fall, bakers faced a crisis getting the right kind of bread to delis and sandwich shops locally and across the United States. Gonnella Baking Co. —
(Photo courtesy General Mills via Flickr)
Crops

Cheerios to remove ‘gluten-free’ claim

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The maker of Cheerios cereal is pulling a controversial “gluten-free” claim from the product’s Canadian packaging starting in 2018, over what it says is a lack of a “consistent” testing protocol for oat products. General Mills announced last week it will remove the “gluten-free” claim from Cheerios sold in Canada starting in January, though it
Rice flour may be contributing to higher levels of toxic metals 
in gluten-free diets.
Did you know?, News

Gluten-free diet may increase risk of toxic metal exposure

A new study finds wheat substitutes can bioaccumulate things 
like arsenic and mercury

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Turns out those gluten-free eaters may be chowing down some unintended consequences. A new study from the University of Illinois has found consuming a gluten-free diet may increase exposure to arsenic and mercury — toxic metals that can lead to cardiovascular disease, cancer and neurological effects, according to a report in the journal Epidemiology. Gluten-free
VIDEO: What’s in your wheat?
Cereals, Crops

VIDEO: What’s in your wheat?

Cigi Analytical Services investigates gluten and more

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Sprout damage and gluten strength are perennial topics in Canadian wheat production, as well as at the Canadian International Grains Institute in downtown Winnipeg, where comprehensive testing can answer questions about quality. “Here in the lab we do mainly quality testing on wheat, flour, semolina, as well as some pulse crops,” said Robyn Makowski, a
Esey Assefaw, Cigi’s head of Asian produc ts and pasta technology, speaks to a technical exchange group from the Philippines at Cigi.
Cereals, Crops

Cigi coaxes Philippines back into the fold

Cigi is wooing Filipino millers after a period of poor gluten strength 
and low protein drove them to American wheat suppliers

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For years Darwin Tatel used Canadian wheat at the San Miguel Mill in Batangas, Philippines, but then something changed. “We stopped using CWRS awhile back when we encountered some problems in terms of quality,” said the head miller, who was in Winnipeg to take part in a technical exchange program at the Canadian International Grains
Labelling is intended to make things simpler for consumers but sometimes it just adds to the confusion.
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Labelling helps consumers make healthy choices… or does it?

Sometimes labels actually cause consumers to make false assumptions about the foods they’re consuming

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Food labelling can give helpful information to consumers looking to make healthy choices. But as more food labels pop up, consumers can too easily associate a specific label with certain health outcomes, overestimating the value and risk a label implies. Many of today’s food labels create either a “halo effect,” implying the food is more
"I think we do have the best quality wheat, but... it can be great one day and then the next day not so great." – Connie Morrison
Cereals, News

Country’s largest bread company says quality of Canadian wheat must improve

Gluten additives to offset the protein shortfall cost the company $1 million last year alone

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Canada’s biggest bread maker is struggling with the inconsistent quality of Canadian milling wheat. Connie Morrison, Canada Bread’s vice-president of marketing, told reporters on the sidelines of the Canada Global Crops Symposium in Winnipeg April 12 that Canada’s reputation for providing the Cadillac of wheat is slipping. “Everybody viewed Canadian wheat as the gold standard
The Prairie Recommending Committee for Wheat, Rye and Triticale met in Saskatoon last week to decide which new cultivars should be recommended for registration. There were 27 cultivars under consideration — 26 wheats intended for various classes and one fall rye.
Crops

New spring wheat has better FHB tolerance, but end-use quality borderline

AAFC’s BW980 will go for a fourth year of testing to see if one year of
 low gluten strength was characteristic or an anomaly

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account_id=”2206156280001″ player_id=”ryGLIkmv”] Richard Cuthbert[/caption] “It has said that if it was tested against AAC Tenacious VB (in the Canada Prairie Spring class), which is the only spring wheat currently given an R rating to FHB, then that comparison could be made and that rating could be revised,” Cuthbert said in an interview. “But it (BW980)
wheat
Cereals, News

Prairie wheat growers wanted to assist in gluten strength study

Farmers can get some valuable data about their wheat, and potentially help boost returns for the whole class

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Scientists investigating the effect weather, agronomics and genotype have on milling wheat quality are appealing to farmers across the Prairies to participate in their study. The goal is to improve the quantity, quality and consistency of Canada Western Red Spring (CWRS) wheat and in so doing increase returns to farmers. In return participating farmers will

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