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Could nanotechnology protect grain stores from pests?

University of Adelaide researchers have been using nanotechnology and the fossils of single-celled algae to develop a novel chemical- and resistance-free way of protecting stored grain from insects.

THE PACKAGING CONFERENCE 2014

Frito-Lay: Packaging must 'delight' snackers

A Frito-Lay leader says that for creative packaging ideas to work, developers must put the consumer first and create packs that “delight” the shoppers they’re targeted at.

Red seaweed bread promising for heart health: Study

Protein-rich red seaweed extract can be used in bread to aid heart health, say researchers.

Whole grain breakfast cereals lead the pack for total dietary fiber contribution, but many Americans still falling short of recommendations

The fiber and whole grain intakes of many Americans are still falling well short of the recommendations, but food such as ready to eat cereals, yeast bread/rolls, and oatmeal are...

Special edition: Gluten-free

The lowdown on celiac disease, gluten sensitivity and celebrity wheat-bashing: In conversation with Dr Alessio Fasano

We know that almost a third of the population has a genetic predisposition to celiac disease, in that they have particular versions (DQ2 or DQ8) of a cellular receptor called...

Health crunch: Nestlé files patent for sweet potato cereal inclusions

Nestlé has developed a method to manufacture crunchy, extruded purple sweet potato puffs to use in breakfast cereal and cereal bars.

Quinoa safe for celiacs, UK study says

Regular consumption of quinoa appears to be safe for people with celiac disease, according to research published in The American Journal of Gastroenterology. 

Processing with ancient grains? Consider fermentation

The quality of baked goods made with ancient grains and pseudo-cereals can be improved with better fermentation technologies, say researchers.

General Mills files patent to cut salt and fat in dough

General Mills has filed a patent for salt-flavored fat particles that enable cost effective sodium reduction and fat replacement in baked dough products.

No, wheat does not make people fat and sick: Scientists

The idea that wheat causes obesity or sickness has been rubbished by scientists conducting a review.

Tree nut consumption may cut obesity risk: Study

High tree nut consumption is strongly associated with lower risk of obesity and metabolic syndrome, according to a new study published in PLOS ONE.

Increased fibre may prevent obesity by controlling intestinal glucose: Study

The metabolic benefits associated with increased an increased dietary intake of fermentable fibres may be due to the way in which our bacteria in use them to control levels of...

Dietary fibres may protect against asthma: Mouse data

A lack of fermentable fibres in people's diet may pave the way for allergic inflammatory reactions such as asthma - and increasing intake of these fibres could help battle asthma,...

Pre-treated fiber can improve quality of enriched bread: Study

Enzymatic treatment of fiber could help develop better quality high-fiber breads, finds research.

Radio-frequency drying slashes acrylamide in potato chips: Study

Using radio-frequency to dry partially fried potato chips can limit acrylamide formation, finds research.

Scientists to design deep-fat fryer for outer space

‘I believe I can fry’

A team of scientists plan to design a deep-fat fryer for outer space with the help of the European Space Agency (ESA).

Are natural antimicrobial compounds the future for delaying bread mold?

Natural, active antimicrobial sachets containing concentrated oregano essential oil (OEO) should resonate well with consumers concerned about artificial preservation techniques, suggest researchers.

Effective packaging grabs snackers

The look of a snack package holds significant influence on a consumer’s purchasing decision.

Gluten-free rice bread: Best quality compromises GI levels

Optimizing volume and crumb texture in rice-based gluten-free bread leads to higher glycaemic index levels, finds research.

Trans-fat alternative? Low calorie sugars can structure and solidify vegetable oils, finds study

Semi-solid vegetable oils created using low-calorie sugars such as mannitol and sorbitol dioctanoates could provide alternatives to trans- and saturated fats, according to new research.

Consumers tolerate breads with as much as 30% less salt in university test

Bakers seeking to meet sodium reduction targets can take hope in new research conducted at Oregon State University that shows that consumers are willing to accept lower-salt breads and, if...

Study finds non-wheat African steamed breads need improvement

Industry must improve the quality of maize and sorghum steamed breads to ensure an appealing, cheaper alternative to wheat breads in Africa, say researchers.

Toastable pastry: Grupo Bimbo files US patent

Grupo Bimbo has developed a process that uses flavored fats to laminate pastry layers, enabling the end product to be toasted without flavor loss.

Study: Breakfast cereal improves mood, but brain performance?

Adolescents who consume breakfast cereal in the morning are more alert, content and in some instances show improved cognitive performance, according to Kellogg-funded research.

Polyols promising for sugar-free muffins: Study

Maltitol, isomalt and sorbitol can successfully replace sugar in muffins without any drastic changes to batter properties, finds research.

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