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.
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.