SUBSCRIBE

Breaking News on Industrial Baking & Snacks

News > R&D

Arla Foods opens new global innovation center in ‘Silicon Valley’ of food development and innovation

Arla Foods’ new innovation center in the Agro Food Park, in the Skejby district of Aarhus in Denmark, officially opened today.

Interpack 2017

Braskem packaging changes color if a product is unfit for consumption

Thermoplastic resin producer Braskem has partnered with Clemson University in the US and Rio Grande do Sul Federal University (UFRGS) in Brazil to create intelligent packaging which can change color if...

Smells like teen spirit? Different age groups have specific food smells - and that's important for tailored NPD

Vanilla is associated with children, roasted nuts with seniors and floral notes with adults, and the findings will provide "a deeper understanding" for tailoring new product development (NPD) to age...

US researchers develop vending machine technology to help improve snack habits

Scientists discovered that delaying access to high-calorie snacks in vending machines can potentially shift people’s choices to purchase healthier options – and developed a technology to do just that.

Lactips creates edible plastic packaging from milk protein

Lactips has developed an edible plastic made from milk protein (casein), claiming it has enormous potential for intelligent packaging in the food and beverage industry.

Researchers create gluten-free bread with bubbles (but without the additives)

Researchers have developed gluten-free bread with the same fluffy, bubble texture as wheat bread - without using any additives or gums - simply by using rice flour that has been milled and processed in...

Synthetic yeast creations pave way for improved food industry applications

Five new synthetic yeast chromosomes have been created could signal the advent of more nutritious food, less waste and improved processing efficiency, according to the team heading up the project. ...

Ulrick & Short launches sweetener that could halve sugar in sweet baked goods

British-based ingredients firm Ulrick & Short claims its avanté sweetener enables manufacturers to reduce sugar by up to 25% in frostings and as much as 50% in some sweet fillings.

Businesses make €14 for every €1 spent on reducing food waste: Study

The average company investing in food waste reduction will see a fourteen fold return on their investments and half will see substantially more, says a new report. 

Full-year results

PepsiCo profits benefit from ‘guilt-free’ snacks

PepsiCo CEO Indra Nooyi says 45% of the company's revenue now comes from “guilt-free" products as the company posts 2016 value sales gains.

Rust continues to damage world wheat supplies

Scientists are warning that wheat crops around the world could be severely battered by a fungal disease if not quickly contained.

News in brief

Lallemand touts high protein yeast extract for meat alternatives

Lallemand says it has created a unique new extract, Prim Lyfe 175A, which enhances meat and bouillon notes suitable for vegetarian alternatives.

Patented sugar reduction molecule will be on shelves next year, says DouxMatok

Sugar reduction specialist DouxMatok is in advanced talks with multinational food manufacturers and says its patented flavour-carrying particle will be on shelves in Europe by 2018.

New study on ‘better-for-you’ beta glucans give oats a boost

It’s long been cited by researchers that oats are healthy and now a new mechanism behind this reasoning has been revealed.

Study shows nut consumption can reduce risk of cancer, among other diseases

A study recently published on BMC Medicine concluded that higher nut consumption is associated with reduced risk of heart disease, total cancer, and mortality from respiratory disease, diabetes and infections.

‘Yo-yo diet’ weight gain may be caused by gut bacteria

Rapid post-diet weight gain, often referred to as yo-yo dieting, could be a result of obesogenic gut bacteria which remain even after weight loss, say researchers who hope their findings...

Emulsifier combination backed for ‘optimal’ eggless cake

A combination of emulsifiers and whey protein concentrate could be used to totally replace egg in cake products, suggest researchers.

DOLCE consortium adds two food categories

Research into sugar reduction in food and beverages has been given a boost with the inclusion of two major food categories in DOLCE.

Holista CollTech sets out to develop world’s first low-GI noodles

Malaysian-Australian collagen-based ingredients specialist Holista CollTech will conduct joint research with Wing’s Food Products, a major Canadian noodle manufacturer, to develop the world’s first low-GI noodles.

Canadian research finds oat beta-glucan exhibits a lowering effect on all bad cholesterol

Oat beta-glucan has a lowering effect not only on LDL-cholesterol, but on other ‘bad cholesterol’ too, a Canadian review and meta-analysis has concluded.

Novel method developed to detect irradiation of cashew nuts and nutmeg

A quicker and more sensitive method for detection of 2-alkylcyclobutanones (2-ACBs) which uses fewer resources than the EU standard has been developed by researchers.

X-ray fat for formulation wins?

Food scientists are X-raying fats in a bid to understand how saturated and trans-fats can be replaced by healthier versions without compromising taste or texture.

NPD round-up September 2016: Limited-batch Kind bars and Warburtons protein bread

BakeryandSnacks presents the monthly round-up of product launches, relaunches and innovation that caught our eye

Eating bread made with ancient grains could benefit heart health, study shows

Eating bread with ancient grains can significantly reduce total cholesterol and blood glucose levels, according to a recent randomized, double-blinded crossover trial.

Too much gluten may trigger coeliac disease in babies

High gluten intake before the age of two carries coeliac disease risk, researchers say, challenging coeliac development links with breastfeeding and age.

Key Industry Events

 

Access all events listing

Our events, Shows & Conferences...