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News > R&D

TOP bv and Bakery Wiltink to bring low-carb, gluten-free bread to market

A low-carbohydrate, gluten free bread created by food developers TOP bv is set to go into production through Dutch manufacturer Bakery Wiltink.

Salt stimulates passive eating of fatty foods: Study

Salt provokes fatty food eating, and can even trigger increased food intake among people who have a preference for less fatty foods, Australian researchers have found.

This week Down Under

Ancient genes analysed to protect modern wheat

Scientists in Queensland have been undertaking research into ancient wheats in a bid to ensure the crop’s future.

INNOVATION ROUND-UP MARCH 2016

New Product Round-up March 2016: Popchips Ridges, Mondelēz Good Thins and Vogel's gluten-free buns

BakeryandSnacks presents a round-up of product launches, relaunches and innovations that caught our eye in March.

Larger serving sizes on food packs could reduce intake & fight obesity

Larger serving sizes on a food’s packaging encourage people to eat less, US researchers have found, as consumer groups in Europe put pressure on policymakers to help food manufacturers set...

Corbion officially opens new R&D and applications facility in The Netherlands

Food ingredients supplier Corbion has officially opened a new R&D and applications laboratory in The Netherlands.

Sensory profiling just got simpler, faster and cheaper: Nofima

Sensory profiling and product testing can be complicated, but Norwegian researchers have developed methods that are simpler, faster and cheaper, allowing smaller companies to carry out their own new product...

Treat millennial bakery consumers as individuals, not a group, says IRI

Manufacturers and retailers of organic food must consider the individual needs of millennial consumers and not treat them as a homogeneous group, say analysts IRI.

Zeelandia slashes sugar, fat and calories with 'healthy' muffin recipe

Bakery ingredients and processes business Zeelandia has developed a blueberry muffin claimed to have around a third less sugar and less than half the fat of a regular muffin.

Mühlenchemie and partners invest $6.5m in upgrading flour technology center

Flour treatment specialist Mühlenchemie and partner companies DeutscheBack and SternEnzym have invested €6m ($6.5m) in research facilities.

Disappointing bioavailablility results for UV vitamin D2 fortified bread

Vitamin D2 from UV-irradiated yeast maybe a cheaper and more ecological way to fortify bread but it shows poor bioavailability in humans, suggests EU-funded research. 

France dethrones US as top innovator in global retail pizza market

France has usurped the US as the most innovative retail pizza market, according to new Mintel research.

ISM & PROSWEETS 2016

Heimatgut wins ISM innovation award for triple-baked coconut chips

German snacks supplier Heimatgut is hoping to grow its exports business after winning an award for innovation at this week’s ISM show in Cologne.

Special edition: Microbiome metrics & advances

Beyond microbiota: Prebiotics need hard health endpoints

Hard health endpoints, not just changes to microbiota, are needed to secure EU prebiotic health claims and bring fibre intakes up to recommended levels, according to European researchers.

Carritech in talks for ColdBake process to enter bakery, snacks and cereal sector

Carritech Research has revealed it is in discussions with bakery, snacks and breakfast cereal companies about bringing its ColdBake technology to market.

Low folate in early pregnancy linked with poorer cognition in children later

Low prenatal folate levels may be associated with a smaller total brain volume and poorer language and visuo-spatial performance in children at six to eight years, research suggests. 

What works for cigarettes may not work for food: Plain packaging increases snacking

The use of plain packaging on unhealthy food as an obesity prevention measure may have the opposite effect by increasing snack intake among men, a study has found.

Extreme weather may bring change in baking practices, claim crop researchers

Bakers may need to alter production techniques in the face of climate change, according to the authors of a new study on the impact of drought on cereal production.

Guest article

Pulses, purple and portable protein - key baked goods trends for the year ahead

Branding and innovation expert Claire Nuttall – who has worked with many global food and drink businesses – reveals her pick of the trends set to shape the global baked...

Butterkist claims first for UK market with launch of yogurt-coated popcorn

Tangerine Confectionery is next year launching what it claims is the UK’s first yogurt-coated popcorn.

JicaChips to bring potato chip alternative beyond farmer’s markets

With a love of cooking and an assortment of spices at home, a New York couple experimented making snacks out of jicama, a root vegetable they learned about while on...

‘Think outside the shake’: Protein Pow takes protein home baking to supermarket shelves

UK start-up Protein Pow has secured a host of retail listings including Tesco for its home-baking nutrition powders.

New products gallery: Ruby Rockets launches snack tubes, algae inspires the VeganEgg, and Kellogg serves up breakfast-to-go

From plant-based ‘snack tubes’; to the VeganEgg, snackable breakfast options, and kale & potato chips; check out FoodNavigator-USA’s gallery of new products hitting US shelves this fall/winter.

Shelf-life boost? Potato peel extract can delay bread staling, say Italian researchers

Potato peel extracts may not only add fiber but can also be added to bread to extend shelf-life, according to research by the University of Parma.

Novel food regulation to be written into EU law books

A vote this week from the Council of the EU means the updated novel food regulation will soon be written into EU law books.

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