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?
Portuguese microalgae supplier Allma has debuted cereal-based chlorella pieces as it drives the ingredient beyond food supplement aisles.
Developments in oil-based emulsions could tackle flavor and texture problems associated with fat reduction in baked goods and snacks, say experts.
Bakery is the most challenging sector for fat replacement because of its processing complexity, say three global ingredient majors.
Reduced-fat remains high on the agenda for manufacturers, but what options are out there and what do consumers really want?
Manufacturers need to consider texture, sound and visuals when developing reduced-fat products because consumer expectations stretch far beyond taste, says Datamonitor Consumer.
Just under half of products labelled with a ‘may contain’ allergen warning contain no trace of the allergen, according to the results of a UK survey.
Given that the Dietary Guidelines urge Americans to reduce calorie intakes from added sugar, helping them identify foods that actually contain it by listing it on the Nutrition Facts panel...
Ingredients suppliers should target India’s sweet and savory snacks sector because it’s untapped and brimming with potential, says Euromonitor International.
When the nation’s largest cereal manufacturers and mass merchants say they want to use your ancient wheat as a primary ingredient in a granola line as part of a “better...
Flax and chia in seed and gel form can be used in muffins, cleaning up labels and adding nutritional punch, says Bay State Milling.
UK consumers are interested in healthier baked goods high in fiber but low in sugar and calories, particularly high-fiber white bread, according to a survey.
Truffles can be brought to a wider population without sacrificing their exclusive appeal, though price remains a factor, according to one supplier of truffles for crisps.
A&B Ingredients has introduced a new pea protein isolate to the US market to meet the demands for vegetarian forms with greater functionality, the company said. The new variety, called...
Research and development into fermentation for flavors and texture will be just one of the focuses at Puratos’ €15m ($19.2m) global innovation hub, its R&D director says.
Sprouted grains are known for nutritional punch and bold taste, but the sprouting process can also improve overall baking quality, says Ardent Mills.