Breaking News on Industrial Baking & Snacks

News > R&D

Chia extract can slash cake fat by 25%, finds study

Chia mucilage gel can be used to directly replace vegetable fat in pound cakes without impacting texture or color, researchers have found.

Patent Watch

Hot chips! Frito-Lay files European patent for microwaveable snack packs

Frito-Lay has developed a microwaveable snack pack that enables consumers to heat chips before eating.

‘Antiquated’ national flour fortification laws must be updated to meet WHO recommendations: Researcher

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.

Gluten-free products are no better for you, claims study

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.

Patent Watch

Puffed nut future? Frito-Lay files patent for expansion method

Frito-Lay has developed a method to puff nuts and legumes for enhanced-texture snacks.

Chia seeds fail to boost athletic performance but athletes ‘should still include them in their diet’

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...

Healthier RTE cereals exist but consumers aren’t eating them: Study

Consumers are gravitating towards less healthy ready-to-eat (RTE) cereal products and it has nothing to do with price or availability, find researchers.

Insect protein market has enthusiasm & sustainability – now it needs a business plan

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...

Patent Watch

Nestlé files patent for ‘light’ but sturdy oven-puffed snack

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.

How effective is fortifying flour at reducing anaemia?

Fortifying flour with micronutrients is effective in decreasing national prevalence of anaemia, say researchers who looked at 32 different countries.

Seeking a definition: What makes whole grains whole?

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 extract promising for low-GI bread: Study

Green tea compounds could be used to develop low glycemic index (GI) baked and steamed breads, claim researchers.

Driven to distraction: Low attention to food leads to later snacking

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. 

Reacting to allergies: Is self-diagnosis leading to malnutrition?

Inaccurate home testing and self-diagnosis is leading to unnecessarily restrictive diets and malnutrition, says a report claiming to make sense of allergies. 

Can eating nuts extend life? Research backs ‘handful a day’ to prevent early death

Snacking on half a handful of nuts every day could significantly lower overall and cause-specific mortality, Dutch researchers have reported. 

Patent Watch

General Mills tackles sodium reduction with leavening method

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...

PepsiCo team wins green food innovation award

A team of PepsiCo placement students has landed a £2,000 cash prize after winning a prestigious green food innovation award.

News in brief

UNL to research low-moisture food safety techniques

The University of Nebraska-Lincoln (UNL) has received a USDA food safety grant to enhance low-moisture food safety by improving pasteurization technologies.

Nano focus: Are protein nanostructures safe for the food industry to use?

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...

Dispatches: Campden BRI Snacks Technology Conference

Nutrition promise via extrusion ‘potentially huge’, says food technologist

Extrusion can be used to break down raw materials to extract functional compounds for use in final snack products, suggests a food technologist.

Memory may influence food choice more than preference

Our ability to remember certain foods may influence whether we select them more than actual preference, according to Swiss psychologists.

Sensory properties of wheat varieties being ignored

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.

Special edition: Outsourcing

Outsourcing science: Where does the future of industry research lie?

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?...

Patent Watch

General Mills files patent for oil removal in snacks

General Mills has developed a method to remove residue oil from fried snacks using an air flow chamber.

Wheat aromas directly affect bread flavor and odor, says study

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.

Key Industry Events


Access all events listing

Our events, Shows & Conferences...

Live Supplier Webinars

Mapping the Snack Category: Key Trends in Snacking
Almond Board of California

On demand Supplier Webinars

New Data: How to Tap the Rising Demand for Nuts
Turkish Hazelnut Promotion Group
All supplier webinars