News & Analysis on the Bakery and Snacks Industries
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.
‘Active food packaging’ offers increased food safety, extended shelf-life, improved freshness and reduced food waste, but the idea of a product with a long shelf-life and being fresh is a contradiction to some, according to researchers.
Kellogg’s India has launched three new variants of cornflakes — thandai badam, kesar pista badam and rose badam — to bring ‘authentic Indian flavors’ into breakfast bowls.
Dutch researchers are using modern biotechnology to modify wheat gluten that can be safely eaten by celiac sufferers and people intolerant to gluten.
Delegate registration is now open for the second Healthy Ageing APAC Summit in Singapore, with speakers already confirmed from global food giant Nestlé, nutraceutical innovators BioCeuticals, cell-based protein pioneers Shiok Meats, and cannabidiol...