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News > R&D

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.

Isomalt protects vitamin C status of baked apple snacks, finds study

Isomalt can be used to protect the ascorbic acid content of apple snacks during baking, say researchers.

Changing food porosity could cut salt and fat

Salt and fat content in processed food could be reduced by altering food pore size - without affecting the taste, say scientists.

Cereal survivor: Fiber could be a protective part of our diets, say researchers

Cereal fiber has a ‘potentially protective’ role, say US researchers, after a study showed that people with the highest intake of cereal fiber had a 19% lower risk of death.

Wheat genetics debunked: DNA map to aid future breeding and NPD, says scientist

The world’s first DNA map of global wheat varieties will give unprecedented knowledge on genetic characteristics, helping breeders to innovate faster, says a Kansas State University plant pathology scientist.

Flavor precursors vital for gluten-free bread aroma: Study

Gluten-free bread can be enhanced with amino acid and sugar pairs ahead of baking to improve aroma in the final product, researchers find.

Frugal innovation: Downsizing from exotic superfoods... to lentils

Adding an exotic ‘superfood’ ingredient gives fresh appeal to a well-established product – and manufacturers don’t have to look far for the latest one as analysts say that post-recession consumers...

Onion waste: The anti-cancer kick for wheat bread?

White bread fortified with antioxidant-rich onion skins presents promise in preventing onset and spread of gastric cancer cells, researchers claim.

Almond presents an unknown allergen risk

Almonds could present a huge allergen threat to people but the full extent of the risk is unknown because of the lack of data on their allergenic properties, according to...

A nutty idea? Reducing foodborne illness with peanuts

White peanut kernel could help reduce Enterohaemorrhagic E. coli (EHEC) and Salmonella, according to a study.

Cholesterol slashed 75% in gluten-free muffins with egg yolk granules: Study

Egg yolk granules can be used in gluten-free muffins to significantly reduce cholesterol and fat content, but further R&D is needed to overcome texture difficulties, find researchers.

PATENT WATCH: FAT PARTICLES DISTRIBUTE SODIUM IN 'LOCALIZED CONCENTRATIONS'

General Mills files patent to protect ‘fat particle’ invention and slash salt in dough, bakery products

General Mills has filed an international patent application to protect an invention that uses ‘fat particles’ to distribute sodium in localized concentrations in dough or bakery products, allowing it to...

‘Snack to the future!’ 3D printing concept promises ‘fully edible ecosystem’, including the soil…

A food and concept designer who designed a snack concept as a ‘fully edible ecosystem’ using 3D printing says she wants to show that lab-produced food can be natural, healthy...

Skipping breakfast may lead to diabetes and heart disease

Skipping breakfast may typically be associated with obesity but a recent study on young women suggested it could also lead to an increased risk of developing type 2 diabetes and...

Patent Watch

Nestlé crisps up China’s ‘monotonous’ Sachima

Nestlé has filed a patent on a recipe and process to increase crispiness in China’s traditional sweet pastry Sachima to draw in younger consumers.

20-year coeliac diagnosis timeline reveals social inequalities

The number of children aged over two years diagnosed with coeliac disease in the UK has nearly tripled in the last two decades, but those from lower socioeconomic backgrounds are...

High-fat bakery good ‘vehicle’ for lutein delivery: Study

Lutein-enriched bakery products hold promise, particularly muffins and cookies where bioavailability is strong, say researchers.

Gut bacteria that digest beer and bread aid development of new prebiotics

Bacteria that have evolved to help us digest the yeast that give beer and bread their bubbles could also help to fight off yeast infections and autoimmune diseases such as...

‘Just add water’ - Nestlé files patent for instant congee

Nestlé has filed a patent on a method to manufacture shelf stable, instant congee made adding hot water to target busier consumers.

Heart healthy grains: More whole grain equals lower mortality, say researchers

Eating more whole grains may be linked to a reduced risk of mortality, especially in deaths due to heart disease, say researchers.

Health priorities? Grain-based RTE desserts have not improved sugar, fat and energy

Ready-to-eat grain-based dessert manufacturers in the US must do more to reformulate cakes, donuts, pastries, pies and cookies because there has been little change between 2005 and 2012, researchers warn.

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