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.
France has usurped the US as the most innovative retail pizza market, according to new Mintel research.
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.
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 Research has revealed it is in discussions with bakery, snacks and breakfast cereal companies about bringing its ColdBake technology to market.
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.
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.
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.
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...
Tangerine Confectionery is next year launching what it claims is the UK’s first yogurt-coated popcorn.
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...
UK start-up Protein Pow has secured a host of retail listings including Tesco for its home-baking nutrition powders.
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.
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.
A vote this week from the Council of the EU means the updated novel food regulation will soon be written into EU law books.
A study claims that while snacks in schools are getting healthier, snack companies are still targeting children with unhealthy snacks.
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....
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...
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.
Consumers want to experiment with what they eat, one bakery executive said, but they want to do it within the confines of familiarity.
Customization is the key to giving consumers what they want to see from the bakery industry, according to one industry consultant.
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.