A food and concept designer who designed a snack concept as a ‘fully edible ecosystem’ using 3D printing says she wants to show that lab-produced food can be natural, healthy...
Skipping breakfast may typically be associated with obesity but a recent study on young women suggested it could also lead to an increased risk of developing type 2 diabetes and...
Nestlé has filed a patent on a recipe and process to increase crispiness in China’s traditional sweet pastry Sachima to draw in younger consumers.
The number of children aged over two years diagnosed with coeliac disease in the UK has nearly tripled in the last two decades, but those from lower socioeconomic backgrounds are...
Lutein-enriched bakery products hold promise, particularly muffins and cookies where bioavailability is strong, say researchers.
Bacteria that have evolved to help us digest the yeast that give beer and bread their bubbles could also help to fight off yeast infections and autoimmune diseases such as...
Nestlé has filed a patent on a method to manufacture shelf stable, instant congee made adding hot water to target busier consumers.
Eating more whole grains may be linked to a reduced risk of mortality, especially in deaths due to heart disease, say researchers.
Ready-to-eat grain-based dessert manufacturers in the US must do more to reformulate cakes, donuts, pastries, pies and cookies because there has been little change between 2005 and 2012, researchers warn.
Kellogg has developed a process that micro-grinds bran to create a more versatile and palatable powder.
Auckland University researchers have found that a diet that is high in fibre helps reduce harmful inflammation in the lungs of smokers.
Using glycemic index (GI) as a guide to healthy food choices may not help improve cardiovascular risk factors or insulin resistance, researchers warn.
A new inulin-propionate ester (IPE) ingredient may increase appetite-reducing hormones and make people feel fuller, according to research published in the journal Gut.
General Mills has filed three patents for gluten-free doughs that it has developed in ready-to-bake format to offer an alternative to dry mixes.
Polyphenol-rich Irish potato extract may help reduce weight gain, according to research in mice.
Enjoying a special occasion, opportunistic eating and social pressures are just some of the drivers behind unhealthy snacking – factors that could be used to drive change, researchers claim.
Mobile eye-tracking technology has heaps of potential for breakfast cereal makers looking to better communicate product attributes, claim researchers.
Grupo Bimbo has developed an alternative processing method that reduces the fat content of pork rind snacks.
Sprouted brown rice flour can increase the protein, lipid and antioxidant activity in gluten-free breads, finds research.
General Mills has developed a flexible package for chemically-leavened refrigerated dough that it claims is considerably cheaper than market options and ensures better baking quality.
Consumers underestimate calorie counts for, and consume more of, foods from companies with positive corporate responsibility programmes, say researchers.
Cargill Foods has launched a commercial operation for METNA (Middle East, Turkey & North Africa) to operate under one business sector.
Past celiac research has focused on gluten wheat proteins as the cause of reactions, but researchers say there may be other non-gluten proteins in wheat also to blame.
The UK’s first speciality cereal cafe will open on Brick Lane, London on December 10.
Increased saturated and trans fatty acids in salty snacks pose health hazard to Brazilian college students, say researchers.