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Natural antifungals from sourdough have food potential: Researchers

Powerful antifungal compounds produced from linoleic acid found in bread flour are the key reason for sourdough bread’s mould resistant properties, and have potential to be used in a host...

Pea protein favored for starch based gluten-free bread: Study

Pea is the ‘most acceptable’ protein for starch based gluten-free bread, finds new research.

Science in brief

'Masked' toxins in food should be subject to safety regulations: Experts

Regulatory limits on the levels of moulds and toxins present naturally in  foods produced from grain crops should be expanded to include so-called ‘masked mycotoxins’, suggest researchers.

Presweetened cereals do not predict child obesity: Kellogg

Consumption of presweetened cereals does not predict obesity in children, a new study published by Kellogg finds.

Scientist: Increase in celiac disease is not a result of wheat breeding

The rise of celiac disease is not a result of higher gluten content from wheat breeding but more likely a result of increased per capita consumption of wheat flour and...

Mixing has ‘major influence’ on gluten-free bread quality – study

Researchers have claimed that mixing has a much bigger impact on the quality of gluten-free bread than was previously understood and have found variations depending on levels of hydration in...

Hot extrusion process can manipulate nutritional status of RTE snacks: Review

There is potential in hot extrusion processing to enhance the nutritional profile of ready-to-eat (RTE) snack products enabling health demands to be plugged in a booming sector, a new review...

Small snack packs are smart and satisfying, say researchers

Smaller and larger snack portions are equally effective in decreasing cravings and feelings of hunger, say researchers.

Deep-fried food linked to higher risk of prostate cancer

Regular consumption of foods that have been deep-fried is associated with an increased risk of developing prostate cancer, warn researchers.

Study: Small snacks between meals associated with lower childhood obesity risk

More frequent meals and snacks among primary school children may be associated with a lower risk of overweight and obesity, according to new research published in Public Health Nutrition.

Food tech centre seeks ‘foodwatchers’ to spot new trends for industry

Spanish food research technology centre AZTI-Tecnalia is developing an international community of ‘foodwatchers’ to detect trends and business opportunities for the food and beverage industry.

New report is an ‘opportunity to put confusion behind us’ in the GM debate

The publication of a new report on GM foods is an opportunity for industry, consumers, and policy makers to put aside the confusion of the past and ‘take a fresh...

Fruit fortified snacks appeal to children, finds study

Fruit powders incorporated into extruded snacks improve the nutritional profile and are well accepted by children in terms of taste and appearance, finds study.

High fibre diet ingredient IP6 backed for prostate cancer prevention

The compound believed to one of the ‘active ingredients’ in a high-fibre diet could have clinical potential to control the progression of prostate cancer in patients diagnosed in early stages...

Reducing bran compound can help make a tastier whole wheat loaf, say researchers

Controlling levels of a bran compound known as ferulic acid could help to improve the taste and smell of whole wheat bread products, researchers suggest.

Quantifying the fat: Different detection methods have conflicting results

Three main methods to determine fat levels in bakery show up conflicting results in the same commercial samples, say researchers who warn that measurement and labelling of fat may be...

Onion skin waste ups antioxidant activity in bread, finds study

Onion skins that are normally consigned to waste bins could be used to up antioxidant activity in wheat bread without affecting consumer appeal, according to researchers.

B vitamins may boost colorectal health: Study

Increased intakes of vitamin B6 and riboflavin (B2) are associated with a 20% reduction in the risk of colorectal cancer, says a new study.

Frito-Lay technology slashes potato chip oil content by a third

Frito-Lay North America has filed an international patent for a method it has developed to reduce the oil content of potato chips by around a third.

‘Snack foods’ linked to even higher cancer risk in susceptible people

Consumption of junk food and snacks could significantly increase the risk of certain cancers in people with a pre-defined high risk due to a genetic condition, warn researchers.

Innovation key ingredient in cost-cutting recipe, says expert

Food companies are looking for new ways to appeal to frugal consumers while cutting their own costs – and ingredient companies are coming up some innovative answers.

Celiac-safe wheat? Traditional grains may have gluten-free potential despite negative study findings

The production of celiac safe food products from non-commercial, traditional wheat strains has great potential, despite a recent study suggesting some are not suitable, say researchers.

General Mills on a quest for all-natural label-friendly yeast and mold inhibitors

General Mills is seeking label friendly ingredients that prevent the growth of yeasts and molds in dry packaged fruit-based foods.

United Biscuits pumps big bucks into 2013 NPD after KP Snacks sale

United Biscuits has injected huge efforts into new product development (NPD), range extensions and flavor variants as it heads into 2013 minus its flagship snacks arm KP Snacks.

Special edition: Fiber

Can fiber continue its upward trajectory to rock star status?

Consumer demand for fiber-rich products is predicted to continue to sky rocket, with some industry observers claiming fiber will have ‘rock star’ status for the food and nutrition industries.

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