Frito-Lay has developed a microwaveable snack pack that enables consumers to heat chips before eating.
If iron flour fortification is to work sources and levels approved by the World Health Organisation (WHO) are required and actual consumption must be considered, says food fortification expert.
Despite a surge in popularity for gluten-free (GF) products, they are no healthier than their glutenous counterparts, according to new research from The George Institute for Global Health.
Frito-Lay has developed a method to puff nuts and legumes for enhanced-texture snacks.
Runners adding chia seeds to their diet in the belief that it will boost athletic performance may be disappointed to hear that the ‘superfood’ may not enhance their performance, says...
Consumers are gravitating towards less healthy ready-to-eat (RTE) cereal products and it has nothing to do with price or availability, find researchers.
The insect protein market has been relying on its youthful enthusiasm and faith in sustainability but it needs a solid business plan to move forward, says Invenire as it seeks...
Nestlé has developed a method that combines cold extrusion and oven baking to manufacture puffed, hollow snacks that are light to eat but resistant to breakage.
Fortifying flour with micronutrients is effective in decreasing national prevalence of anaemia, say researchers who looked at 32 different countries.
Whole grain foods should be promoted for health – but the term needs a standard definition to encourage innovation among food companies, say nutrition researchers.
Green tea compounds could be used to develop low glycemic index (GI) baked and steamed breads, claim researchers.
The amount of attention we pay to our food while eating it has a direct relationship with intakes of food later in the day, according to new research.
Inaccurate home testing and self-diagnosis is leading to unnecessarily restrictive diets and malnutrition, says a report claiming to make sense of allergies.
Snacking on half a handful of nuts every day could significantly lower overall and cause-specific mortality, Dutch researchers have reported.
General Mills has filed a patent on a method to regulate the reaction rate of leavening agents in packaged dough using ions, enabling bakers to use less leaveners which are...
A team of PepsiCo placement students has landed a £2,000 cash prize after winning a prestigious green food innovation award.
The University of Nebraska-Lincoln (UNL) has received a USDA food safety grant to enhance low-moisture food safety by improving pasteurization technologies.
While many foods already contain naturally occurring nanostructures that are perfectly safe to consume, the potential to develop new nanoscale proteins for foods may carry unexplored risks that must be...
Extrusion can be used to break down raw materials to extract functional compounds for use in final snack products, suggests a food technologist.
Our ability to remember certain foods may influence whether we select them more than actual preference, according to Swiss psychologists.
The choice of wheat has a big impact on the sensory properties of bread, but this is largely disregarded, according to research from Universidad Politécnica de Madrid.
An trend for outsourcing science and research may be good news for contract research organisations (CROs) and open innovation partnerships, but does it mean that internal R&D is suffering?...
General Mills has developed a method to remove residue oil from fried snacks using an air flow chamber.
Variations in wheat flavor and odor may directly affect bread flavor and odor even in low extraction bread, say researchers at the University of Copenhagen.
Isomalt can be used to protect the ascorbic acid content of apple snacks during baking, say researchers.