SUBSCRIBE

Breaking News on Industrial Baking & Snacks

News > R&D

Effective packaging grabs snackers

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

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.

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.

Last call for scientific papers: Vitafoods and Probiota in 2014

Vitafoods Europe and Probiota 2014 – two separate events – close the period for submission of scientific and other papers this Friday. Yes in two days.

General Mills files US patent for no-bake granola method

General Mills has developed a no-bake method for granola that ensures the desired toasted appearance and flavor while reducing costs, energy and production time.

Legume potential: Jatropha is underutilized but shouldn’t be

Jatropha protein concentrate can be used to fortify bread without adverse textural impact and bakers should consider using the ingredient more, researchers say.

Researchers develop cheaper, faster method for acrylamide detection

Fluorescent sensors hold great potential for manufacturers looking to detect acrylamide rapidly in potato chips and cookies on the processing line, researchers say.

Celiac Disease Foundation, plant geneticist, challenge report linking GMOs to celiac disease, gluten sensitivity

A controversial  new report  alleging that genetically engineered foods could be an environmental trigger for gluten sensitivity and celiac disease has been challenged by the Celiac Disease Foundation and a leading plant geneticist....

PepsiCo-funded study: Oatmeal better for satiety than RTE cereal

Oatmeal increases a sense of fullness and reduces hunger due to the viscosity and hydration properties of its beta-glucan content, according to research from PepsiCo.

Texture trick enables salt reduction in bread: Study

Reducing the density of bread increases the perception of saltiness providing bakers with a novel salt reduction strategy, researchers say.

Native Brazilian fruit holds snack bar promise: Study

The marolo fruit should be used in flour form for snack bars because of its powerful nutritional properties and ability to improve taste and quality, researchers say.

Nut consumption linked to lower pancreatic cancer risk in women

Frequent consumption of nuts may be associated with a lower risk of developing pancreatic cancer in women, according to new findings.

Baked blueberries may have altered polyphenol content warn researchers

Baking blueberries could lead to changes their polyphenol content, and alter the potential health benefits of the 'superfood', according to new research.

Frying temperatures key for flaxseed wheat chips: Study

Wheat chips can be fortified with flaxseed but frying temperatures must be high to counteract textural and taste impacts, research shows.

Insignia Technologies hits $1m for global trials

Insignia Technologies will go ahead with trials in the US, UK and Europe after renewed interest with a sizeable cash investment.

Protein source crucial to quality of gluten-free sweet baked goods: Study

The proteins in a formulation can drastically impact the quality and texture of gluten-free baked goods and therefore must be selected wisely, suggest researchers.

Low dietary fibre intake may increase cardiovascular risk: Study

There is a significant association between low intakes of dietary fibre intake and cardiometabolic risks including metabolic syndrome, cardiovascular inflammation, and obesity, according to new research that strengthens the previously...

Hydrocolloids improve seasoning adhesion on crackers: Study

Gums and modified starch have strong adhesive properties and can therefore replace oil and sugar for powder toppings on crackers, in turn reducing fat content, finds research.

Parents seeking balanced approach to nutrition in bakery: Cargill

As parents look to strike a balance between healthy and unhealthy foods in their childrens' diets, bakery manufacturers have an opportunity to innovate with healthier products in the cookies, breads/rolls, crackers...

Key Industry Events

 

Access all events listing

Our events, Shows & Conferences...