Growing Kent & Medway – a research, innovation and enterprise cluster – has launched a Business Innovation Voucher scheme, providing 75% funding towards projects with leading research organisations.
Mondelēz International has launched eight non-HFSS (high in fat, salt or sugar) products across its biscuits, confectionery, and drinking chocolate lines in the UK.
French mission-driven agritech company Ÿnsect is addressing one of the biggest challenges of our time – providing a farm-to-fork concept, with no waste, that will help feed an exploding global population while also preserving an increasingly at-risk planet.
Back after the COVID hiatus, Ingredion took advantage of the highly on-point and in-person Snackex 2022 – organised by the European Snacks Association in Hamburg, Germany, at the beginning of July – to showcase its solutions to help producers stay ahead...
Plant-based ingredient specialist Equinom has signed a long-term collaboration with Peterson Farms Seed to produce identity preserved seeds of Equinom yellow peas – a popular pea protein variety used extensively in the bakery and snacks sectors.
Griffith Foods is celebrating 100-plus years as a product development and service partner for some of Europe’s biggest food brands, building a reputation on its ability to optimise taste, texture and nutrition to specific ontrend requirements.
The global flavour and ingredient supplier has extended its sensory capabilities to help brands create standout products that deliver on taste – still a top purchase driver for consumers.
The ingredients specialist has extended its partnership with APC Microbiome Ireland, a Science Foundation Ireland (SFI) Research Centre, for a two-year project to delve into how dietary fibres can impact the functioning of the gut microbiome.
Knives and forks that send an electrical current to the tongue can enhance the saltiness and possibly the savouriness of low-sodium foods, scientists claim, and may help millions stick to a low-sodium diet without sacrificing taste.
The Lithuanian food-tech startup has raised €3m in a second round of seed funding to develop its high-quality insect-derived ingredients, with a loftier aim to shoot for €50m by Q1/Q2 2023.
AB InBev’s ingredient company has enlisted a scientific advisory board to study the health, nutrition and sustainability benefits in brewers spent grain (BSG).
Green Spot Technologies – interviewed by BakeryandSnacks at the start of its journey in 2019 – was among the 61 standout startups selected by EIT Food to receive additional support and investment opportunities to accelerate their growth.
Food and Drink Federation (FDF) Scotland celebrated the success of its government-funded Reformulation for Health Programme – which, to date, has removed hundreds of millions of calories and tonnes of salt from the Scottish diet. However, as Scotland’s...
Clif Bar & Company has gifted $1m to the University of Wisconsin-Madison to drive the advancement of organic agriculture through dedicated research and outreach programmes.
The energy at the McCormick Place Convention Center in Chicago, US, was at an all-time high in late May, thanks to nearly 700 exhibitors showcasing the foremost innovations across 4.5 acres to the more than 16,000 registered attendees.
Sagentia Innovation has published guidance on how food manufacturers can tackle the complex processing challenges to address the current sunflower oil shortage and avoid market disruption.
Researchers from Ohio State University and University of Notre Dame have cautioned marketers not to rely on scientific backing when it comes to selling their indulgent product.
Cereal fibre is consistently associated with lower inflammation compared with vegetable and fruit fibre, according to a recent US study assessing the relationship between dietary fibre, inflammation, and CVD incidence.
PepsiCo has developed groundbreaking tech for condensing and treating the steam evaporated from its fryers to recover more than 50% of the water used in potato chip manufacturing lines, an approach that could save 60 million litres of water a year.
The food industry has seen a shift in attitude from both regulators and consumers, who are increasingly making the link between diet and population health. As food innovators develop their reformulation and fortification plans, they walk a fine line....
A team of scientists have developed a method to effectively produce and extract plant-based oil from a common microalgae that, they claim, could be a ‘healthier and greener’ alternative to palm oil.
The Foundation for Food & Agriculture Research (FFAR), in partnership with the Global Alliance for Improved Nutrition (GAIN), is on a mission to attract more private sector investment in the development of underutilised crops to feed an increasingly...
Swiss food giant Nestlé is beefing up its capabilities in agricultural research in a bid to support the transition towards a regenerative food system and deliver its net zero roadmap.
The Israeli foodtech company has appointed Liat Lachish Levy as CEO to steer it through a new phase of strategic growth following a successful $8m funding round.
PepsiCo has expanded its green tech accelerator programme in partnership with the UAE Ministry of Climate Change and Environment (MOCCAE) to reach sustainable design innovators across the Middle East and North Africa (MENA) region.
The European Food Information Council (EUFIC) examined the science behind the cancer study that has caused an uproar in the media recently and has cautioned not to read the headlines out of context.
Kerry’s survey of more than 6,300 consumers in 12 countries across the globe found that 75% of respondents are happy to pay a higher price for snacks and treats fortified with protein.
Researchers at the Whistler Centre for Carbohydrate Research, US, have discovered a way to select prebiotic fibres that promote bacteria propagation for improved gut health and are effective in any microbial environment.
Yeast and fermentation specialist Lesaffre continues its relentless push to expand its international expertise network with the opening of a new innovation technology centre in Dubai, UAE.
Researchers from the University of New South Wales in Sydney are developing colourimetric sensors attached to food packaging to let consumers know when to eat products before they go off.
The business unit of AB Biotek – which is part of the global yeast and bakery ingredients specialist – is hosting the first International Congress of DAO Deficiency online on 4 November.
Swedish researchers have found that breakfasting on rye bread significantly reduces appetite, resulting in 16% fewer calories consumed at lunch. What’s more, the suppression of appetite continued well into the afternoon.
An international team of scientists have completed what they claim is the ‘largest review ever conducted’ looking at agricultural crop diversity. The results are in: we are seeing ‘enormous’ diversity loss, with implications for future...
Baking the Future – the world’s first bakery acceleration programme hosted by Europastry – has singled out three revolutionary startups from hundreds of hopefuls, which are expected to change the bakery space.
Cutting-edge research from the European nut and dried fruit producer has identified three probiotic bacteria found in nuts that display significant beneficial effects for human health, which will enable producers to capitalise on the ever-growing consumer...
Promoting consumption of insects has the potential to combat climate change – more so than turning them into animal feed, says a new study. There is also a wider acceptance by Westerners for insect-enriched products like breads, cakes and energy bars....
French premium chocolate manufacturer Valrhona has joined forces with the Swiss-Ghanaian start-up Koa to create Oabika, a new cocoa fruit juice concentrate for chefs and other gastronomy professionals.
The global snack giant has officially inaugurated its largest R+D Accelerator – located at its fundamental research centre in Switzerland – and is inviting forward-thinkers to apply to participate in a six-month immersive ‘idea to shop’ programme.
A study by American research found that eating almonds daily reduces wrinkle severity – along with improving skin pigmentation – in postmenopausal women.
The latest instalment of the Innovation Challenge series sees a collaboration with Kraft Heinz to scale up the stand-out submissions from forward-thinking startups.
Remove gluten and the most crucial ingredient for a dough’s rheology, the breadmaking processes, characteristics like structure and mouthfeel, along with a longer shelf life, has effectively been removed. But with gluten intolerance a global epidemic...
Mondelez has partly funded a study to investigate the complex relationship between the diet, microbiota and individual health with a view to developing prebiotic snacks.
The Israeli minerals and chemical specialist has launched ICL Planet Startup Hub, which will provide pioneering start-ups with backing and mentorship to propel game-changing ideas to market.
For today’s increasingly health-conscious consumers, what goes into the food they buy is more important than ever, driving the demand for shorter, more natural and less tongue-twisting ingredient lists. In turn, new and fresh grain-based snack and bakery...
About 65% of Japanese snacks and 76% of South Korean snacks have hard textures, according to a study assessing new snack food ideas from existing products.
Kellogg Company has launched the Innovation Challenge, a collaborative initiative with Future Food-Tech, designed to give new talent in the industry a chance to shine on the virtual stage.
An international consortium of scientists has developed a hardy new wheat variety that is resistant to a particularly virulent fungal disease that threatens global food security.
