Altering the type of fat used in bread baking could help to blunt post-meal spikes in blood sugar, say researchers.
‘Consumer expectations are getting higher and higher,” according to Justin Shimek, chief technology officer at Mattson, based near San Francisco, US.
‘“Three gummy bears, a licorice twist, and two lollipops please.” That was how children used to spend their pocket money at the candy store.
Food developers, manufacturers and ingredients suppliers gathered in Birmingham, UK, last month for a seminar on tackling production challenges in the snack industry.
Bread design could be substantially improved to better protect heart health, according to new research from New Zealand.
Olive oil phenol hydroxytyrosol has been shown to be highly bioavailable and to lower oxidised LDL (low density lipoprotein) levels when incorporated into biscuits, suggesting functional food applications could be on...
Certain strains of lactic acid bacteria can increase the shelf life of bread by up to four days, according to a recent study.
Dutch 3D printer manufacturer byFlow has created a portable 3D printer that prints desserts.
Cereal manufacturers will continue to diversify through acquisitions and by switching resources to other parts of the breakfast market, according to analysts Lux Research.
Netherlands-based Enzymes supplier DSM has developed a new glucose oxidase for bakeries to improve the stability of products during fermentation.
Start-up EQUInom has secured financing for a seed breeding program that it says might help food businesses cheaply and efficiently develop products such as more nutritious breakfast cereal.
Members of European Parliament (MEPs) voted today to scrap nutrient profiles, a result that leaves consumer rights groups, public health campaigners and some industry players sorely disappointed.
Printing food textures is a crucial step to take to bring 3D food printing to the next level - its not just about shape and design, says Kjeld van Bommel,...
What’s the difference between a chocolate bar and an apple? Not much if you go by the misuse of health claims on food in Germany and the Netherlands says campaign...
A low-carbohydrate, gluten free bread created by food developers TOP bv is set to go into production through Dutch manufacturer Bakery Wiltink.
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.
Scientists in Queensland have been undertaking research into ancient wheats in a bid to ensure the crop’s future.
BakeryandSnacks presents a round-up of product launches, relaunches and innovations that caught our eye in March.
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...
Food ingredients supplier Corbion has officially opened a new R&D and applications laboratory in The Netherlands.
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...
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.
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.
Flour treatment specialist Mühlenchemie and partner companies DeutscheBack and SternEnzym have invested €6m ($6.5m) in research facilities.
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.