Glanbia Nutritionals is launching a new line of non-GMO, gluten-free plant-based protein crisps and powders derived from ancient grains, flax and chia that can be used in everything from beverages...
Authentic Foods’ latest gluten-free flour blend, Steve’s Blend, promises to “revolutionize” gluten-free baking by creating a fast-rising dough that can be kneaded for real-bread texture without using any binders. ...
Ingredients firm Döhler has developed a gluten-free barley malt extract that can enhance the taste, texture and visual appeal of baked goods.
Nut manufacturers can differentiate with starch coatings that add unusual textures and stand-out cracked color effects, says Roquette.
Cert ID Europe has introduced a certification programme to confirm that sunflower lecithin does not contain traces of soy.
Dutch baking ingredient supplier Zeelandia says its new joint venture with Fine Organics in India will primarily target the nation's growing market for Western-style breads and pastries.
Consumption of oatmeal, rather than ready-to-eat-cereal, at breakfast may result in greater feelings of fullness and lower calorie intake at lunch, especially in overweight people, says research backed by PepsiCo...
Not a week goes by without media headlines talking about the potential of insects to help feed the world. But where does that potential really lie?
Limagrain Céréales Ingrédients (LCI) has developed a linseed-based flour omega-3 levels that enables blood cholesterol health claims to be made on the end product.
General Mills has filed a patent for whole grain pancake and waffle batters that use a blend of wheat, brown rice and millet flours.
Real Good Food has snapped up cake decoration specialist Rainbow Dust Colours for £4m ($6m) to edge further into the growing global sugar-craft category, its marketing head says.
Massive predicted durum wheat losses have driven German firm to research alternative formulation options for pasta manufacturers.
Nutrition and health bars are stealing market share from the category leading snack and cereal bars in part because they tie into the health and wellness trend dominating many consumers’...
Glanbia Nutritionals says its US bakery lab will enable manufacturers to shorten new product development times, particularly in the area of ancient grains.
Polyphenol-rich Irish potato extract may help reduce weight gain, according to research in mice.
New technologies are vital to the future growth of the food and nutrition industry, but their future success depends on much more than the science behind them.
A decade of EU-funded HealthGrain and HealthBread projects has yielded more bioavailability of grain nutrients, says Good Mills Innovation.
Gluten-free oat specialist Glebe Farm Foods is investing £5-10m ($8-15m) in a second oat mill to keep up with UK demand and assist expansion into European markets.
Faba bean flour is a sustainable, cheaper way to make high-protein gluten-free breads, say European researchers.
The Finnish Food Safety Authority Evira has introduced a method to better define the constituent parts of dietary fibre in foods.
Oats have been shown in several studies to keep hunger at bay and now research from Lund University in Sweden has shown that liposomes from fractionated oat oil induce satiety.
The European Commission has approved Benexia chia oil as a novel food for use in food supplements and in place of other plant fats and oils in foods and drink...
High trans-fat consumption may be associated with declines in memory among working-age men, according to research.
Salt replacer use is growing but low salt claims are not, as food companies favour a ‘quiet’ approach – but growth in gourmet table salts may threaten salt reduction efforts.
Seaweed is well-researched, sustainable and effective, according to an expert. So what is stopping it from really taking off as a salt replacer?