Breaking News on Industrial Baking & Snacks

News > R&D

Isolated growth could boost microbial production efficiency, say researchers

A new method that uses emulsion technologies to isolate and grow single microbes could help increase production efficiencies, say researchers

Sleep deprivation linked to junk and snack food cravings

A lack of sleep could alter the way our brains work, making us more likely to consume unhealthy snack products than healthier options, say researchers.

Medical foods: Joint efforts are needed on low-protein cereal

There is a great market opportunity for industry and food technologists to collaborate with medical nutrition specialists in order to provide new and improved low-protein cereal-based goods for people with...

Front-of-pack nutrition labels have little impact on consumer choice: Study

Front-of-pack nutritional information, in any format, has a very limited impact on the way consumers choose products in a retail setting, according to new data.

Maternal 'junk food diet' may alter baby's brain development

Eating a junk-food filled diet during pregnancy may affect the development of brain pathways in developing babies, permanently altering responses to foods that are high in fat and sugar, say...


Is the clamour for publicity making a mockery of real scientific progress?

The need for scientific celebrity seems to have spread like wildfire in recent years, and it’s making a mockery of real scientific progress.

Ancient grains can improve extruded snacks: Study

Gluten-free grains amaranth, quinoa and kañiwa can be used to develop novel corn-based extruded snacks with improved expansion and softness, finds new research.

Blue lupin kernel fiber may boost colon health: RCT

Fibers from the blue lupin kernel may improve the function of the colon and potential reduce the risk of colon cancer, says a new study from Friedrich Schiller University of...

Gluten-free taste improvements spur market growth

The gluten-free foods market has continued to grow as new ingredients and technologies have significantly improved the taste of products, according to experts at the Institute of Food Technologists’ annual...

Habits, not cravings, drive food choice during times of stress

People who eat during times of stress seek out food they consume through habit - regardless of how healthy or unhealthy that food may be, say researchers.

Industry efforts to up wholegrain content means Danes consume more: Study

Wholegrain consumption in Denmark has risen significantly thanks to industry efforts to incorporate the grain into breads and other food products, according to a new study.

Sweet snacks and fizzy drinks linked to colorectal cancer: Study

Consumption of high-energy snack foods and sugar sweetened sodas may be associated with an increased risk of colorectal cancer, according to new research.

Beans, peas, lentils: From ‘poor man’s meat’ to the hottest gluten-free ingredients?

Using ingredients from chick peas, dry peas and lentils - which are richer in fiber, protein, and micronutrients than gluten-free staples rice and tapioca flour - could significantly improve the...

Good mood food? Positive emotions and moods are also an important trigger for indulgence, says study

While many studies have linked depression and bad moods to food intake, it may actually be that good moods and positive emotions are the main driving factor for food indulgence,...

Fortified bread is not enough: Study finds pregnant women need iodine supplements in addition to fortification

The levels of iodine provided by fortified breads is not enough to provide for the requirements of pregnant women and their developing babies, according to new research which recommends the...

Specially bred canary seeds celiac safe, find scientists

A new variety of hairless canary seed specifically bred for human consumption qualifies as gluten-free, scientists find.

Pizza: The biggest single contributor of sodium to the American diet?

Pizza was the single biggest contributor of sodium to the diet of young Americans in the period 2003-2008 according to a new analysis of dietary intake data from the government’s...

Fermented artichoke backed for prebiotic bread potential

The addition of fermented Jerusalem artichoke to wheat bread could offer up improved quality and prebiotic health benefits, according to new research.

Infrared radiation cuts fat in gluten-free donuts: Study

Infrared radiation (IR) can be used in place of part of the traditional frying process to reduce fat in gluten-free donuts without impacting taste, research finds.

The low fat 'healthy halo': Fat labelling more powerful than calorie information in consumers' minds

When it comes to judging the health value of foods, a low fat label may be more powerful than caloric information, according to new research.

Comfort eating? Perceptions of fat are altered by mood and state of mind, finds study

People with mild depression or anxiety may have modified perceptions of how fat, sweet and bitter flavours which could result in higher consumption levels of unhealthy foods, researchers suggest.

Kellogg and General Mills RTE cereals: Sugar, sodium and fiber analysis

Kellogg and General Mills have largely slashed sugar and sodium and upped fiber in their US ready-to-eat (RTE) breakfast cereals, but in a number of products the sugar and sodium...

Researchers call for mandatory EU folic acid flour fortification

The European Union must embrace a mandatory folic acid flour fortification program given the prevalence of neural tube defects (NTDs) in newborns across the region, say researchers.

Study unlocks trigger for late-night snack cravings

An evolutionary trait that helped predecessors store energy in times of food scarcity may now be the driving factor behind obesity, say researchers studying the reason behind late-night snack cravings.

Don’t ‘replace’ salt – just use it better, says formulation expert

Food and snack manufacturers should be looking at innovative solutions that involve using less salt to do more, rather than simply using salt replacement products, according to Wayne Morley of...

Key Industry Events