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Want a winning energy bar? Go heavy, go rough, and take a pass on the fruit pieces

Connecting subtle cues consumers use to judge the quality and taste of a food with the context in which they experience those cues can help companies more closely align their...

International salt reduction: Local tailoring is crucial, warn researchers

Understanding and behaviours on salt consumption differ hugely from market to market across the globe – something manufacturers must take heed of when reducing levels, researchers warn.

RTE cereals: The childhood obesity culprits?

Manufacturers of high-sugar ready-to-eat cereals are misleading and confusing kids in child-targeted TV advertising, researchers claim.

Rye bran extract holds gluten-free promise despite industrial limitations: Study

Pentosan extract from rye bran can be used to thicken and nutritionally improve gluten-free bread but the complex processing could limit industrial-scale use, researchers find.

Could beetroot bread help lower heart disease risk?

Enriching bread with nitrate-rich beetroot could help to lower our risk of heart disease by reducing blood pressure and improving blood vessel functioning, according to new research.

Canada’s gluten-free market surges: Packaged Facts

Riding the wave of continued strong consumer demand for gluten-free food options, Canada’s gluten-free market reached $458.9 million in 2012, according to a recent report from Packaged Facts entitled 'Gluten-Free...

Kellogg: Belgian R&D facility to strengthen EU ties

Kellogg's says its new food science research and development facility in the Leuven Bio-Incubator in the Belgium will drive the company forward in terms of innovation and strengthen its existing ties...

Bread mold delayed with prawn by-product chitosan, find Teagasc researchers

The polymer chitosan acts as an antimicrobial agent in bread to inhibit mould and rope formation, according to new research by scientists at the Irish Agriculture and Food Development Authority...

PepsiCo examines potential of unripe bananas, plantains as natural gluten substitutes, sugar replacers, binders, fibers

PepsiCo has been experimenting with ingredients from unpeeled heat-treated green bananas and plantains to serve as everything from a gluten substitute to a sugar replacer in products from oatmeal to...

More time-pressed Brits are skipping dinner

Nearly a quarter of British adults skip dinner at least once a week, with many saying that they lack the time to prepare a meal, according to a new report...

Kefir grains sourdough bread shelf life properties discovered

Researchers say they have figured out why kefir grains extend the shelf life of sourdough bread.

Sorghum gene sequencing may offer crop improvement potential

New genomic sequencing research has shown that sorghum has much more genetic variation than previously believed - paving the way for further breeding and improvement.

No time for breakfast: Convenience is king

A new survey has revealed that far from enjoying a traditional full English each morning, many Brits are skipping breakfast because they say they do not have enough time.

Trimming the trans fat: Kraft-backed research proposes novel cellulosic gel replacer

A novel food-grade oleogel made of cellulosic polymer, surfactant and oil could be used to substitute trans fats in foods, according to new research backed by Kraft Foods.

Uneven distribution increases saltiness of hot snacks: Study

Leyered or otherwise uneven distribution of salt is a 'powerful strategy' to compensate for salt reduction in hot snack foods, and will help manufactures design healthier products while optimising taste,...

The better the story, the bigger the serving! TV distracts us into snacking

Whether or not we are fully engrossed in a TV programme or video game's plot affects the amount we snack, research suggests.

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...

Comment

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...

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