A group of international researchers have developed a new wheat variety that is safe to be consumed by people who suffer from celiac disease and gluten allergies.
From a cheese and tomato snack to buckwheat dipping strips, four teams of food science students shared their modern twists on ancient grain flatbreads at the BakingTech conference held in Chicago, US, on February 25.
The Maize for Colombia partnership will invest US$1 million over the next five years to develop non-GMO corn varieties that are resistant to climate change.
Consumer eating habits will change in the coming decades and we will have to find new sources to provide humankind with sustenance in the future, according to Bühler.
Kellogg Company has joined a swathe of multinational food manufacturers – including General Mills and PepsiCo – to adopt new policies banning animal testing.
A Singapore laboratory has developed an ingredient blend that will lower the glycemic index (GI) of everyday staples, like bread and rice, in an effort to tackle Singapore’s rising diabetes crisis.
Gene-editing technology can be used to remove epitopes – the molecules responsible for inducing coeliac disease in susceptible individuals – from wheat, according to recent research. However, with Europe’s strict GM rules, will this make a dramatic difference...
The International Crops Research Institute for the Semi-Arid Tropics (ICRISAT) says it foresees rolling roll out new varieties of drought- and disease-resistant grains to African farmers next year to increase food security in the region.
A Brazilian academia-turned-entrepreneur duo, recently relocated from New Zealand to France, has developed the world’s first range of low calorie fermented flours – from byproducts of fruits and veggies usually thrown away – that are rich in protein...
The International Wheat Genome Sequencing Consortium (IWGSC) has announced its partnership with Arbor Biosciences to accelerate research efforts into the highly complex bread wheat genome.
India's fortified flour distribution scheme is spreading further throughout Haryana, with Ambala and Karnal the latest districts to see the scheme introduced among its residents by February 1.
The Wilkinson Baking Company has debuted the first, fully automated breadmaking machine at the Consumer Electronics Show (CES) being held in Las Vegas, US.
The University of the Pacific in Stockton, California, is serving as a test site for PepsiCo’s Snackbots delivering better-for-you snack and beverage brands from Hello Goodness via an app.
Facebook IQ’s 2019 Topics & Trends Report confirmed what BakeryandSnacks had picked up on long ago: bread’s renaissance is a rising, hot topic on social media.
The Israeli foodtech company has developed a world-first technology that enables the extraction of 70% protein concentrate from chickpeas, which it has used in prototypes for various applications, including snacks, dairy alternatives, meat analogues and...
The bread crust is usually relegated to the bin along with the wrapper; however, what many fussy eaters may not realize is it is more nutritious than the bread itself.
AAK USA recently showcased several new flavored shortening flakes developed specifically to give bakers functional advantages over traditional packaged shortening.
Arla Foods Ingredients will be showcasing a new high protein biscuit concept that overcomes the technical challenges associated with protein fortification at Health Ingredients Europe next week.
Functional elements, repurposing waste ingredients, emphasis on plant-based and eco-friendly processes and packaging – these are the key elements of what today’s food technology students consider important for innovative snacks.
The Australian macadamia industry has released research findings showing that consumers are increasingly snacking to destress or unwind, which has set the stage for the second round of the Macadamia Innovation Challenge.
Research by Charles Sturt University (CSU) and Agriculture Victoria aims to increase lentil consumption down under by developing new products that will deliver health benefits to consumers and boost returns for producers.
Ingredion has announced it is investing $60m to grow its specialty food ingredients business in Asia-Pacific, beginning with the expansion of its modified and clean-label specialty starch capabilities in tapioca, waxy corn and rice.
The UK has confirmed it will ‘consider’ relaxing the European Union’s controversial decision to include gene editing techniques within its regulatory framework that restricts the use of genetically modified organisms (GMOs) in the food chain after Brexit.
At this year’s event – being held in Munich, Germany, on September 15-20 – a swathe of exhibitors will be showcasing their innovations and solutions for bakers and confectioners – from raw materials and baking ingredients to equipment and packaging solutions,...
Nestlé has upped its efforts in the personalized nutrition trend with the rollout of the Wellness Ambassador program that combines artificial intelligence (AI), DNA testing and Instagramming food to tailor nutrition for Japanese consumers.
Scientists have finally cracked the DNA sequence code of wheat, which will undoubtedly revolutionize how the world's most important crop can continue to feed a growing global population and, more importantly, alleviate the suffering of those with...
The European Commission launched the ESMERA (European SMEs Robotics Applications) project this year and is offering €200k ($232,000) to European Small and Medium sized Enterprises (SMEs) who have robot technology that can unlock real-life problems.
Gluten-free snacks targeted at children – often perceived as healthy – can be just as nutritionally poor as their regular counterparts, according to Canadian researcher Charlene Elliott.
A new study from Italy finds edible insect powder can be successfully incorporated into leavened baked goods to improve their nutritional trait, but there is a downside.
Ingredients provider Ingredion has launched a high-capacity carrier that allows manufacturers to transform a wide variety of oil- and water-soluble liquids into homogenous and flowable powders.
Coeliac UK and Innovate UK are inviting industry and academia to submit ideas on improving the detection and management of coeliac disease, as well as creating more nutritious and affordable gluten-free foods.
Canadian yeast technology company Renaissance BioScience Corp. (RBSC) has announced a partnership with not-for-profit research and training organization Mitacs on a CA$1.44m (US$1.14m) project to develop next-generation yeast technology.
Novozymes inaugurated its new Innovation & Technology Centre in Istanbul this month, focused on developing enzymes that could ultimately reduce food waste in the MEA (Middle East Africa) region.
Bayn details the use of electronic sensory (E-sensory) technology that determines the aroma profile of a sugar-reduced food to mimic the taste of the original full sugar version.
Tech and venture development company TechAccel has contributed an undisclosed amount to fund protein engineering research being conducted by The Siegel Lab in the Genome Center of the University of California Davis.
Total Corbion PLA, based in The Netherlands, has successfully started a 1 kTpa PLA (Poly Lactic Acid) pilot plant in Rayong, Thailand, producing various Luminy PLA resins.
Researchers from the University of Granada (UGR) have found a cereal-based bread enriched with soluble fiber, proteins and dried fruit could alleviate hunger.