Researchers at Rice University have created a way to etch a graphene ‘label’ onto food like bread, coconuts and potatoes, which could embed RFID (radio-frequency) technology to track data on products.
Elizabeth Roark, a registered dietitian and principal nutrition scientist for PepsiCo’s Frito-Lay, said not all snacks should or will fall into the health and wellness space.
Scientists from the University of Southern Denmark have developed a technique to turn jellyfish into a crunchy chip, potentially creating a market for aquatic snacks.
Natural ingredients producer Doëhler said the ever-growing demand for naturalness and functionality is firmly cemented as a lifestyle choice – no longer niche and not just an occasional quest to feel good when snacking.
Bakers can use non-traditional flours and the fermentation process of sourdoughs to enhance the functional properties of baked goods without sacrificing any of the organoleptic, says study.
Clif Bar and King Arthur Flour, along with other individuals and organizations, have donated $1.5m for research to be undertaken by Washington State University’s College of Agriculture, Human and Natural Resources Sciences (CAHNRS) into organic grain...
Cheerios maker General Mills has launched a Feeding Better Futures Scholars Program to encourage youths aged 13 to 21 to share their ideas on addressing hunger relief and sustainable agriculture.
BakeryandSnacks and ConfectioneryNews will be hosting a panel discussion at ProSweets in Cologne, Germany, to delve into the plant-based trend; discussing its effects, the pros and the challenges it is having on the snacks and confectionery sectors.
A group of biologists from the Missouri-based Donald Danforth Plant Science Center have uncovered a genetic mechanism that could increase the yields of some of the world’s most important cereal crops, like maize and sorghum.
Norwegian researchers have suggested that fructans are responsible for the gastrointestinal upset that occurs in people with non-coeliac gluten sensitivity (NCGS).
CyBake developers RedBlack Software has restructured the company into two distinct divisions to allow BakePlan Software to focus wholly on its instore bakery customers.
Wheat strains that do not produce the gluten forms that trigger a dangerous immune reaction could be used to replace regular wheat in baked goods, according to a study.
German GoodMills Innovation has developed a new variety of wheat based on ancient grains called 2ab Wheat, the first to be cultivated and processed exclusively for its improved digestibility, suitable for those who are gluten sensitive.
Cereals Canada and Agriculture and Agri-Food Canada (AAFC) have released the 2017 Canadian Wheat Research Priorities Report, outlining the priorities stakeholders should focus on that could help counter the effects climate change would have on wheat production,...
Nordic scientists will investigate the link between acrylamide exposure and obesity, diabetes and fertility with a €1.5m grant from the European Research Council (ERC).
Food scientists at Ingredion Incorporated’s Idea Labs have developed a range of multi-functional tapioca flours, based on more than two decades of research to understand the role tapioca can play in clean label applications.
Japanese snack giant Calbee’s operations have returned to normal, following a potato shortage that disrupted the production of 15 its potato chip brands.
CSM Bakery Solutions is collaborating with 3D Systems Corp to develop 3D printers for the food industry, expected to be ready for distribution by the end of 2018.
US scientists suggest Americans increase their consumption of grains foods such as bread, rolls, tortillas and ready-to-eat (RTE) breakfast cereals to make up their shortfall in nutrients.
Gluten-free has moved from trend to mainstream. BakeryandSnacks reviews the demand and its demise in certain areas, as well the confusion and the rising number of contentious health risks.
Portuguese scientists suggest fortifying bread with fruit and yeast by-products increases fiber content in bread and could reduce waste in the environment.
Indian scientists suggest adding the citrus fruit to bread lowers its glycemic index, which increases its nutritional value and decreases the risk of diabetes.
A group of international scientists has identified the complex DNA sequence of Wild Emmer, which will open up an unparalleled opportunity to further the development of hardier, more productive strains of modern wheat.
From initiating portion control advice on biscuits, alternative green packaging for Nestlé Waters and promoting Nespresso’s sustainability efforts - HENRi@Nestlé celebrates its one-year anniversary this month.
NSF International, which partnered with Google to pilot its EyeSucceed Smart Glasses, has been recognized as a ‘Glass Partner’ for food industry applications.
For the first time, researchers have identified the genome sequence of Wild Emmer – the original form of nearly all domesticated wheat – which will have a significant impact on global food safety and security.
EnWave has signed an agreement with Nestec, part of Nestlé, to test its Radiant Energy Vacuum (REV) food dehydration technology – a proprietary method for the dehydration of organic materials.
DuPont has announced it has received “the go-ahead” by the Japanese Ministry of Health, Labor and Welfare for three bakery enzymes for use as processing aids in the country’s bakery industry.
Biofortification alone is not enough to enhance bread with optimum iron and zinc levels to fight deficiencies, a study says as it cites other production methods that should factor in its creation.
Mexican bakery conglomerate Grupo Bimbo is inviting food entrepreneurs to submit project proposals to be part of its newly-formed innovation accelerator.
The Brussels-based speciality ingredients developer took a different look at bread through a virtual reality campaign to reiterate the benefits of its Puraslim range of bread mixes and improvers.
Tritordeum is a trademarked commercial brand developed from durum wheat (Triticum durum) and a wild barley (Hordeum chilense) that is being introduced into the UK and other countries around the world.
Thermoplastic resin producer Braskem has partnered with Clemson University in the US and Rio Grande do Sul Federal University (UFRGS) in Brazil to create intelligent packaging which can change color if a product is unfit for consumption.
Vanilla is associated with children, roasted nuts with seniors and floral notes with adults, and the findings will provide "a deeper understanding" for tailoring new product development (NPD) to age groups, according to a recent study.
Scientists discovered that delaying access to high-calorie snacks in vending machines can potentially shift people’s choices to purchase healthier options – and developed a technology to do just that.