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News > R&D

‘We want to be the top superfood company in Poland’: Chlorella start-up

Polish start-up Purella Food is on a mission to popularise chlorella and it's arming itself with a vast portfolio of ‘superfood’ products for the battle.

Leftover coffee grounds: Unlocking 6m tonnes of unused antioxidant dietary fibre

The use of leftover coffee grounds as an antioxidant dietary fibre is a low-cost value-added opportunity for an otherwise waste product, say Spanish researchers.  

Warburtons and Cigi partner to develop new pulse flour-based baked goods

Top-selling UK bread brand Warburtons has partnered with the Canadian International Grains Institute (Cigi) in a research project designed to increase the use of pulse-based flours.

High protein and fibre pastas do not increase satiety

High protein and high fibre pastas are not more filling than normal pasta while high protein pasta is rated as being less tasty, say Barilla-funded scientists.

Australia

Diabetics should be wary of paleo diet ‘hype’

The Australian Diabetes Society president has said people with type 2 diabetes should be wary of social media hype about the benefits of going on the paleo diet, arguing there...

Modified rye bread found to ease irritable bowel symptoms, study finds

Modified rye bread may ease the symptoms of irritable bowel syndrome (IBS) according to a study, which recommends this food as a way to increase fibre intake for patients with...

Nestlé renews successful salt reduction collaboration with Chromocell

Nestlé has renewed its collaboration with US-based life sciences firm Chromocell to cut salt levels in its global portfolio, after investing nearly €12 million in 2012.

Eating cereal fibre could reduce heart disease & cancer deaths – analysis

Regularly eating cereal fibre could reduce the risk of heart disease-related deaths by up to 18% and cancer mortality by 15%, a new analysis claims.

Safflower-infused muffins a potential aid for weight loss: Study

Eating muffins made with safflower oil may help individuals lose more weight and receive greater improvements in cardiovascular health, a study has determined.

Changing supply chain

Interconnected diets: Two thirds of crops we consume are result of ‘food globalisation’

'Foreign' crops dominate national food consumption patterns and farming practices, according to new research that finds nearly 70% of fruit, vegetables, legumes and grains in an average country's diet originate...

Wood-derived ingredients: Clean label innovation or consumer turn-off?

Finnish researchers are developing a range of clean-label wood-derived ingredients to replace current emulsifiers, texturisers and additives for bakery, meat and dairy products - but do consumers want wood in...

Sustainable protein from a global waste product: Enzymes key to rapeseed extraction

Using enzymes to extract protein from rapeseed press cakes in a sustainable and cost-effective way could transform 34 million tonnes of waste product into a valuable protein source, a Finnish...

Complex textures could increase feelings of fullness: Study

Increased textural complexity in foods could help consumers to feel fuller for longer, say researchers.

SPOTLIGHT ON START-UPS

How is Big Food harnessing start-up innovation?

Which food firms are top for scoping out innovative start-ups and harnessing the latest research projects? FoodNavigator takes a look at the different incubator, accelerator and partnering schemes used by industry...

Sweet potential: Tongue enzyme research may aid zero calorie sweetener industry

The discovery of ‘gut enzymes’ in sweet taste receptors on the tongue could point industry towards a new route in the development of non-caloric sweeteners, say those behind the research.

Low-fat or 'light' foods encourage over-eating in the long-term

Low-fat, light and diet versions of products may actually contribute to rising obesity rates by encouraging over consumption compared to regular products both in the short- and long-term, Dutch scientists have...

Cargill: how we could cut saturated fat levels in baked goods by 40%

Scientists at food and agricultural services provider Cargill have developed new processes that they say could reduce saturated fat content in baked goods by as much as 40%.

Coconut oil bread? Swapping fat in bread dough could help control blood sugar

Altering the type of fat used in bread baking could help to blunt post-meal spikes in blood sugar, say researchers.

Feature

From self-heating packaging to hand-painted grocery bags, the world of food packaging is seeing some exciting trends

‘Consumer expectations are getting higher and higher,” according to Justin Shimek, chief technology officer at Mattson, based near San Francisco, US.

Guest article

Researchers develop thin-film temperature sensor to reduce the amount of incorrectly sealed packaging

‘“Three gummy bears, a licorice twist, and two lollipops please.” That was how children used to spend their pocket money at the candy store.

Food & drink expo

Video: Snacking can be a force for good, says Campden BRI nutrition specialist

Food developers, manufacturers and ingredients suppliers gathered in Birmingham, UK, last month for a seminar on tackling production challenges in the snack industry.

This week Down Under

Kiwi bread study gives rise to healthier staple food

Bread design could be substantially improved to better protect heart health, according to new research from New Zealand.

Olive-sourced hydroxytyrosol effective in biscuits: Study

Olive oil phenol hydroxytyrosol has been shown to be highly bioavailable and to lower oxidised LDL (low density lipoprotein) levels when incorporated into biscuits, suggesting functional food applications could be on...

Lactic acid bacteria boosts bread shelf life by as much as four days, finds study

Certain strains of lactic acid bacteria can increase the shelf life of bread by up to four days, according to a recent study.

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