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Freezing dough: Understand impact on glutenin protein, say researchers

Understanding how the freezing process impacts wheat gluten proteins rather than whole gluten may enable better preservation of frozen dough, researchers say.

Cooking with hemp? UK researchers reveal high oleic hemp oil with industrial potential

UK scientists have developed a new strain of hemp plants with 'dramatically increased' contents of oleic acid, making it an attractive oil for industrial use.

Are 3D printed insect snacks the taste of the future?

Hurdles in food safety, taste and consumer acceptance await on the London South Bank University’s quest to join two big food innovations: 3D printing and insect-based ingredients.

KP Snacks files patent to flavor chips without fat emulsion

KP Snacks has filed a patent on a method to incorporate flavors into the matrix of potato chips, rather than dust onto the surface with oil, enabling fat reduction.

Is salt linked to obesity? Study links adolescent salt intake to obesity and inflammation

High intakes of salt throughout adolescence may be associated with levels of obesity and inflammation, regardless of calories consumed, say researchers.

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.

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