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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.

Unhealthy snacks heavily advertised to children: UConn study

A study claims that while snacks in schools are getting healthier, snack companies are still targeting children with unhealthy snacks.

Microbiota influences impact of dietary strategies for blood sugar: Study

People with better control of blood sugar after eating barley kernel bread also have a different balance of microbes in the gut, a new study in Cell Metabolism reveals....

Junk food not the biggest culprit for obesity: Study

While many people have snacks, sugar and sodas pinned as the bad guys in the war against obesity, one recent study found little to no correlation between consumption of junk...

Porridge's prebiotic potential previewed by Nordic researchers

Eating a bowl of porridge oats a day could alter gut microbial functions, according to Scandinavian researchers who have tipped the ingredient as a possible prebiotic.

DISPATCHES FROM PURATOS TASTE TOMORROW EVENT

Old products with a new twist: How to get consumers to experiment with new baked products

Consumers want to experiment with what they eat, one bakery executive said, but they want to do it within the confines of familiarity. 

DISPATCHES FROM PURATOS' TASTE TOMORROW EVENT IN CHICAGO

Customization essential to innovation in bakery

Customization is the key to giving consumers what they want to see from the bakery industry, according to one industry consultant.

The savoury secrets of bread: Researchers investigate link between microstructure and dough rheology

Although bread making has been practised for millennia, the fundamental understanding of the relations between dough microstructure and rheology is still surprisingly limited, say researchers.

Two minute test: Portable sensor tells consumers if product is gluten-free

A San Francisco-based company has developed a portable sensor that will alert users whether their food contains gluten within two minutes.

Smart chocolate may eventually be used to treat Alzheimer’s, says neurologist

Cocoa extracts could help prevent Alzheimer’s disease and may eventually come in chocolate form, according to a leading neurology doctor.

Pack Expo 2015

Consumer trends changing the world of packaging

Consumer trends are actively changing how food items are packaged, according to a report released at this year’s Pack Expo Las Vegas and Pharma Expo 2015.

More than half of consumers eat across a 15-hour span daily, study finds

Consumers end up eating for much longer stretches of the day than they had anticipated with over half of adults eating over a 15-hour span daily, says new research.

Sat fat debate: ‘Butter is not back’, warn authors of new review

Replacing intake of dietary saturated fat with unsaturated fats may still be the best for heart health, according to new Harvard review that warns against increasing intake of saturated fats.

Dateline Southeast Asia

Whole grain consumption by pregnant women in Singapore critically low

The first study of its kind has found the intake of whole grains by pregnant women in Singapore is below international guidelines, potentially increasing their risk of developing gestational diabetes.

Unhealthy rewards? Diet drinkers may ‘compensate’ by eating more unhealthy food

People who drink diet beverages may compensate for the absence of calories in the drinks by feasting on extra food that is loaded with high levels of sugar, salt and...

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