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Low-fat or 'light' foods encourage over-eating in the long-term

Low-fat, light and diet versions of products may actually contribute to rising obesity rates by encouraging over consumption compared to regular products both in the short- and long-term, Dutch scientists have...

Cargill: how we could cut saturated fat levels in baked goods by 40%

Scientists at food and agricultural services provider Cargill have developed new processes that they say could reduce saturated fat content in baked goods by as much as 40%.

Coconut oil bread? Swapping fat in bread dough could help control blood sugar

Altering the type of fat used in bread baking could help to blunt post-meal spikes in blood sugar, say researchers.


From self-heating packaging to hand-painted grocery bags, the world of food packaging is seeing some exciting trends

‘Consumer expectations are getting higher and higher,” according to Justin Shimek, chief technology officer at Mattson, based near San Francisco, US.

Guest article

Researchers develop thin-film temperature sensor to reduce the amount of incorrectly sealed packaging

‘“Three gummy bears, a licorice twist, and two lollipops please.” That was how children used to spend their pocket money at the candy store.

Food & drink expo

Video: Snacking can be a force for good, says Campden BRI nutrition specialist

Food developers, manufacturers and ingredients suppliers gathered in Birmingham, UK, last month for a seminar on tackling production challenges in the snack industry.

This week Down Under

Kiwi bread study gives rise to healthier staple food

Bread design could be substantially improved to better protect heart health, according to new research from New Zealand.

Olive-sourced hydroxytyrosol effective in biscuits: Study

Olive oil phenol hydroxytyrosol has been shown to be highly bioavailable and to lower oxidised LDL (low density lipoprotein) levels when incorporated into biscuits, suggesting functional food applications could be on...

Lactic acid bacteria boosts bread shelf life by as much as four days, finds study

Certain strains of lactic acid bacteria can increase the shelf life of bread by up to four days, according to a recent study.

3D Food Printing Conference 2016

byFlow to create ‘art on a plate’ desserts as it prepares for world tour

Dutch 3D printer manufacturer byFlow has created a portable 3D printer that prints desserts.

Breakfast cereal firms set to diversify as US market declines, say analysts

Cereal manufacturers will continue to diversify through acquisitions and by switching resources to other parts of the breakfast market, according to analysts Lux Research.

Snaxpo 2016

DSM develops new glucose oxidase to increase extensibility of doughs

Netherlands-based Enzymes supplier DSM has developed a new glucose oxidase for bakeries to improve the stability of products during fermentation.

EQUInom gains funding for process that may bring 'healthier' breakfast cereals

Start-up EQUInom has secured financing for a seed breeding program that it says might help food businesses cheaply and efficiently develop products such as more nutritious breakfast cereal.

European Parliament votes to scrap nutrient profiles

Members of European Parliament (MEPs) voted today to scrap nutrient profiles, a result that leaves consumer rights groups, public health campaigners and some industry players sorely disappointed.

3D Food Printing Conference 2016

Printing food textures is a ‘crucial next step’ to advance 3D printing

Printing food textures is a crucial step to take to bring 3D food printing to the next level - its not just about shape and design, says Kjeld van Bommel,...

80% of surveyed products don't pass WHO nutrient profile

Survey blasts industry & EU for allowing unhealthy foods to make health claims

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...

TOP bv and Bakery Wiltink to bring low-carb, gluten-free bread to market

A low-carbohydrate, gluten free bread created by food developers TOP bv is set to go into production through Dutch manufacturer Bakery Wiltink.

Salt stimulates passive eating of fatty foods: Study

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.

This week Down Under

Ancient genes analysed to protect modern wheat

Scientists in Queensland have been undertaking research into ancient wheats in a bid to ensure the crop’s future.


New Product Round-up March 2016: Popchips Ridges, Mondelēz Good Thins and Vogel's gluten-free buns

BakeryandSnacks presents a round-up of product launches, relaunches and innovations that caught our eye in March.

Larger serving sizes on food packs could reduce intake & fight obesity

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...

Corbion officially opens new R&D and applications facility in The Netherlands

Food ingredients supplier Corbion has officially opened a new R&D and applications laboratory in The Netherlands.

Sensory profiling just got simpler, faster and cheaper: Nofima

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...

Treat millennial bakery consumers as individuals, not a group, says IRI

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.

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