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.
Knowledge on gluten-free product development must improve because the bar on quality is higher than ever, says a technical specialist at Ingredion.
Synergy Flavours has said it will expand its UK headquarters in High Wycombe and relocate manufacturing from Corby, Northamptonshire to the expanded site.
The impressive growth with all things protein will continue, with clear beverages, breakfast cereal, and maybe even protein in French fries offering opportunities for suppliers and manufacturers alike.
Bakery and snack makers looking to mitigate acrylamide have many options, but they’ll have to navigate through a heavily patented world of ideas, says a fellow at Kellogg Company.
The by-product from non-genetically modified, food grade cottonseed packs high levels of protein into extruded snacks, says a professor from New Mexico State University.
The founder of a company marketing a product called WOATS Oatsnack says he has a found a new niche for oats in the healthy indulgent snacks category.
Four Asian markets have now approved Ganeden Biotech’s GanedenBC30 for use as an ingredient in food and beverage fortification.
Greater vitamin D fortification of foods and supplementation can help tackle vitamin D deficiencies that remain prevalent across Europe – with Finland a good example of the success of such...
BASF tells us its 20% vitamin B2 (riboflavin) price hike is due to “rising demand” across human and animal nutrition, but gave no further data on the significant jump.
Having completed a review of RSPO, Gary Paoli of Daemeter Consulting outlines how the sustainable palm oil certifier has fared in addressing key market demands.
Lallemand Baking Solutions has developed a range of aromatic baking yeasts that enable natural flavor improvement and differentiation in baked goods.
DSM Nutritional Products (DNP) wants to engage with commercial, government and academic entities at a 2-day open innovation (OI) summit with selected participants in December.
In a sign of how much American palates have changed, Ocean’s Halo Seaweed Chip is building on the success of its original seaweed chip line with a reformulated organic version...
More than 90% of children aged six to 18 consume on average 3,279 mg of sodium a day—well above the government’s recommendation of 2,300 mg or less per day, according...
UK-based Synergy Flavours has developed a range of flavor pastes and seasonings to help bread makers stand out on shelf, it says.
Danish biotech firm Novozymes has been ranked 38th in the Forbes’ annual ‘world’s most innovative companies’ list featuring top 100 companies across all sectors.
Givaudan has developed a compound blend that creates an acceptable umami impression in food and beverages, enabling elimination or reduction of monosodium glutamate (MSG).
Ingredients major DuPont Nutrition & Health has developed an all-natural wheat starch that bakers can use to control mold growth – something that remains a hurdle for bakers, it says.
Low-GI bakery specialist BreaDr wants to secure co-manufacturers to drive US expansion and hit annual sales of $20m within five years, its CEO says.