PepsiCo CEO Indra Nooyi says 45% of the company's revenue now comes from “guilt-free" products as the company posts 2016 value sales gains.
Scientists are warning that wheat crops around the world could be severely battered by a fungal disease if not quickly contained.
Lallemand says it has created a unique new extract, Prim Lyfe 175A, which enhances meat and bouillon notes suitable for vegetarian alternatives.
Sugar reduction specialist DouxMatok is in advanced talks with multinational food manufacturers and says its patented flavour-carrying particle will be on shelves in Europe by 2018.
It’s long been cited by researchers that oats are healthy and now a new mechanism behind this reasoning has been revealed.
A study recently published on BMC Medicine concluded that higher nut consumption is associated with reduced risk of heart disease, total cancer, and mortality from respiratory disease, diabetes and infections.
Rapid post-diet weight gain, often referred to as yo-yo dieting, could be a result of obesogenic gut bacteria which remain even after weight loss, say researchers who hope their findings...
A combination of emulsifiers and whey protein concentrate could be used to totally replace egg in cake products, suggest researchers.
Research into sugar reduction in food and beverages has been given a boost with the inclusion of two major food categories in DOLCE.
Malaysian-Australian collagen-based ingredients specialist Holista CollTech will conduct joint research with Wing’s Food Products, a major Canadian noodle manufacturer, to develop the world’s first low-GI noodles.
Oat beta-glucan has a lowering effect not only on LDL-cholesterol, but on other ‘bad cholesterol’ too, a Canadian review and meta-analysis has concluded.
A quicker and more sensitive method for detection of 2-alkylcyclobutanones (2-ACBs) which uses fewer resources than the EU standard has been developed by researchers.
Food scientists are X-raying fats in a bid to understand how saturated and trans-fats can be replaced by healthier versions without compromising taste or texture.
BakeryandSnacks presents the monthly round-up of product launches, relaunches and innovation that caught our eye
Eating bread with ancient grains can significantly reduce total cholesterol and blood glucose levels, according to a recent randomized, double-blinded crossover trial.
High gluten intake before the age of two carries coeliac disease risk, researchers say, challenging coeliac development links with breastfeeding and age.
Milk may significantly lower the release of polyphenols from almond skins during digestion, while consuming almond skins with food also has a significant effect on their release, according to a...
The US sugar lobby paid for influential research in the 1960s to downplay the link between sugar and coronary heart disease and instead point the finger at fat, according to...
A genetic anomaly discovered in barley may allow the crop to thrive in high-salt conditions, a study has determined.
French ingredient supplier Roquette has teamed up with a German biotech company and a natural product specialist to develop and bring to market natural sweeteners and sweetness enhancers.
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.
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.
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 high fibre pastas are not more filling than normal pasta while high protein pasta is rated as being less tasty, say Barilla-funded scientists.
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...