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EU injects €1.5m into acrylamide research

Nordic scientists will investigate the link between acrylamide exposure and obesity, diabetes and fertility with a €1.5m grant from the European Research Council (ERC).  

Ingredion launches range of clean label tapioca flours

Food scientists at Ingredion Incorporated’s Idea Labs have developed a range of multi-functional tapioca flours, based on more than two decades of research to understand the role tapioca can play...

Calbee back in full swing as potato supplies recover in Japan

Japanese snack giant Calbee’s operations have returned to normal, following a potato shortage that disrupted the production of 15 its potato chip brands.

CSM Bakery and 3D Systems to bring 3D printing to food industry

CSM Bakery Solutions is collaborating with 3D Systems Corp to develop 3D printers for the food industry, expected to be ready for distribution by the end of 2018.

Public health risk - Americans do not eat enough bread: study finds

US scientists suggest Americans increase their consumption of grains foods such as bread, rolls, tortillas and ready-to-eat (RTE) breakfast cereals to make up their shortfall in nutrients.

Feature

Gluten-free surges into mainstream despite challenges

Gluten-free has moved from trend to mainstream. BakeryandSnacks reviews the demand and its demise in certain areas, as well the confusion and the rising number of contentious health risks.

The eco-health benefits of fortifying bread with fruit by-products: study

Portuguese scientists suggest fortifying bread with fruit and yeast by-products increases fiber content in bread and could reduce waste in the environment.

Bread fortified with pomelo lowers GI and risk of diabetes: study

Indian scientists suggest adding the citrus fruit to bread lowers its glycemic index, which increases its nutritional value and decreases the risk of diabetes.

Gluten-free products ‘not as healthy’ as conventional

A new study has found gluten-free products are often not as healthy as their conventional counterparts.

Ancient grain genome breakthrough advances struggle for food security

A group of international scientists has identified the complex DNA sequence of Wild Emmer, which will open up an unparalleled opportunity to further the development of hardier, more productive strains...

Schubert 3D camera ‘one step closer to long-term goal of optical 3D recognition’

Schubert has developed a 3D camera which can pick up ‘disorganized products’ from a storage bin.

Nestlé’s innovation platform HENRi@Nestlé marks one year anniversary

From initiating portion control advice on biscuits, alternative green packaging for Nestlé Waters and promoting Nespresso’s sustainability efforts - HENRi@Nestlé celebrates its one-year anniversary this month.

EyeSucceed to address food safety issues with wearable technology

NSF International, which partnered with Google to pilot its EyeSucceed Smart Glasses, has been recognized as a ‘Glass Partner’ for food industry applications.

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.

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