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Solazyme Roquette Nutritionals is developing new lipid-rich flours that enable produce developers to create bakery and dessert products with super nutrition and taste. Solazyme Roquette Nutritionals was formed between Solazyme and Roquette as an ingredient solutions provider that develops natural, functional ingredients, like those featuring microalgae, for food and beverage applications.

Historically, wholesale prices don’t go down, but flattening prices for grains, especially wheat, should bolster margins as the impact of lower or stable commodity prices should be more apparent in the second half of 2012.

A new report called “Food Allergy and Intolerance Products: A Global Strategic Business Report,” from Global Industry Analysts (GIA), says the global market for foods developed for those with food allergies and intolerances should grow to more than $26.5 billion within the next five years.

The Grain Foods Foundation (GFF) will launch its spring RISE campaign this month. The campaign is designed to highlight the role that bread and grains play in providing the energy consumers need to rise to any and all occasions.

The Centers for Disease Control and Prevention (CDC) released a report in February that reconfirms what most adults already know: A majority of Americans consume too much sodium. Too much sodium can increase the risk of high blood pressure, which often leads to heart disease and strokes. Processed and restaurant-prepared foods contain the most sodium of the foods people eat.

Consumers are asking for a lot of bars these days. Some want bars to be a healthy, easy snack, while others demand that their bars act as a supplement to an active lifestyle. Many prefer a bar that can substitute for a meal or act as a diet aid. Either way, bar manufacturers are making products that satisfy all of these requirements, so it’s just a matter of picking which bar is right for the job.

Romer Labs, a food-safety diagnostic company, launches two gluten test kits for onsite factory testing and for quantitative testing in labs. The products use proprietary gluten-detection technology considered to be closer to ideal tests, as they establish an important link between Celiac disease and finding immunotoxic peptides in food.

The global market for whole-grain and high-fiber foods is pegged to climb to $27.6 billion by 2017, as the U.S. continues to dominate the market, according to a new report. Baked goods figure prominently as set for the fastest expansion between now and 2017.

Dietary acrylamide has become an area of concern for consumers, food industry and regulators worldwide. A panel organized by the International Food Information Council (IFIC) concluded that acrylamide has not been shown to pose any health risks.

PhotoFrost launches Cut-N-Frost Sheets, edible icing sheets made from specially blended frosting that can be used to create borders, patterns and other cake decorations.