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Cereal breakthrough: Scientists unveil wild wheat genome sequence capable of boosting future food production

For the first time, researchers have identified the genome sequence of Wild Emmer – the original form of nearly all domesticated wheat – which will have a significant impact on...

EnWave and Nestlé’s Nestec to pilot food dehydration technology

EnWave has signed an agreement with Nestec, part of Nestlé, to test its Radiant Energy Vacuum (REV) food dehydration technology – a proprietary method for the dehydration of organic materials....

Snack makers moving beyond pure indulgence to functionality, says European Snacks Association

The sensible snacking concept is evolving at a rapid rate, said Sebastian Emig, director general of the European Snacks Association (ESA).

News in brief

DuPont’s bakery enzymes approved in Japan

DuPont has announced it has received “the go-ahead” by the Japanese Ministry of Health, Labor and Welfare for three bakery enzymes for use as processing aids in the country’s bakery industry....

Biofortification one of many factors in tackling iron and zinc deficiencies: Study

Biofortification alone is not enough to enhance bread with optimum iron and zinc levels to fight deficiencies, a study says as it cites other production methods that should factor in...

Grupo Bimbo launches accelerator to stimulate innovation among food startups

Mexican bakery conglomerate Grupo Bimbo is inviting food entrepreneurs to submit project proposals to be part of its newly-formed innovation accelerator.

Proposed “benchmark” acrylamide levels set to impose further food firm limits

Measures to reduce acrylamide levels in food took a step forward as new draft proposals outline "benchmark" mandatory levels for the industry.

Puratos takes a novel look at reducing fat in baked goods with virtual reality campaign

The Brussels-based speciality ingredients developer took a different look at bread through a virtual reality campaign to reiterate the benefits of its Puraslim range of bread mixes and improvers.

Renaissance BioScience receives funding to advance next-generation yeast R&D

Renaissance BioScience Corp. (RSBC) has been given a C$500 0000 (US$370,000) boost by the Government of Canada to advance its next-generation yeasts.

Sourdough or white? Trust in gut reaction to provide the answer

The gut microbiome has a major say in whether ordinary white bread or an artisanal sourdough loaf is “healthier,” a study claims. 

Spanish scientists roll out low gluten wheat alternative onto new markets

Tritordeum is a trademarked commercial brand developed from durum wheat (Triticum durum) and a wild barley (Hordeum chilense) that is being introduced into the UK and other countries around the...

Arla Foods opens new global innovation center in ‘Silicon Valley’ of food development and innovation

Arla Foods’ new innovation center in the Agro Food Park, in the Skejby district of Aarhus in Denmark, officially opened today.

Interpack 2017

Braskem packaging changes color if a product is unfit for consumption

Thermoplastic resin producer Braskem has partnered with Clemson University in the US and Rio Grande do Sul Federal University (UFRGS) in Brazil to create intelligent packaging which can change color if...

Smells like teen spirit? Different age groups have specific food smells - and that's important for tailored NPD

Vanilla is associated with children, roasted nuts with seniors and floral notes with adults, and the findings will provide "a deeper understanding" for tailoring new product development (NPD) to age...

US researchers develop vending machine technology to help improve snack habits

Scientists discovered that delaying access to high-calorie snacks in vending machines can potentially shift people’s choices to purchase healthier options – and developed a technology to do just that.

Lactips creates edible plastic packaging from milk protein

Lactips has developed an edible plastic made from milk protein (casein), claiming it has enormous potential for intelligent packaging in the food and beverage industry.

Researchers create gluten-free bread with bubbles (but without the additives)

Researchers have developed gluten-free bread with the same fluffy, bubble texture as wheat bread - without using any additives or gums - simply by using rice flour that has been milled and processed in...

Synthetic yeast creations pave way for improved food industry applications

Five new synthetic yeast chromosomes have been created could signal the advent of more nutritious food, less waste and improved processing efficiency, according to the team heading up the project. ...

Ulrick & Short launches sweetener that could halve sugar in sweet baked goods

British-based ingredients firm Ulrick & Short claims its avanté sweetener enables manufacturers to reduce sugar by up to 25% in frostings and as much as 50% in some sweet fillings.

Businesses make €14 for every €1 spent on reducing food waste: Study

The average company investing in food waste reduction will see a fourteen fold return on their investments and half will see substantially more, says a new report. 

Full-year results

PepsiCo profits benefit from ‘guilt-free’ snacks

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.

Rust continues to damage world wheat supplies

Scientists are warning that wheat crops around the world could be severely battered by a fungal disease if not quickly contained.

News in brief

Lallemand touts high protein yeast extract for meat alternatives

Lallemand says it has created a unique new extract, Prim Lyfe 175A, which enhances meat and bouillon notes suitable for vegetarian alternatives.

Patented sugar reduction molecule will be on shelves next year, says DouxMatok

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.

New study on ‘better-for-you’ beta glucans give oats a boost

It’s long been cited by researchers that oats are healthy and now a new mechanism behind this reasoning has been revealed.

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