The EU HealthBread project wants to form an association by the end of the year to drive commercialization of its healthy bread technologies and concepts across Europe.
Resmi International has recalled Manjilas Tapioca Chips Spicy in Australia due to high levels of hydrocyanic acid.
The Worshipful Company of Bakers is looking for a partner to develop and drive forward its bakery quality stamp in the UK.
Australasia’s food regulator has released a consultation paper on the back of calls by an Australian food industry body for the start date for new dietary fibre content claims to be delayed.
America has voted: they want wasabi ginger Lay’s chips. No big surprise, but a vote that should see snack makers running back to the lab to dream up ‘new’.
Truffles can be brought to a wider population without sacrificing their exclusive appeal, though price remains a factor, according to one supplier of truffles for crisps.
A&B Ingredients has introduced a new pea protein isolate to the US market to meet the demands for vegetarian forms with greater functionality, the company said. The new variety, called Pisane B9, is optimized for baked goods applications.
Kashi says inclusion of Kamut Khorasan wheat in its organic granola should drive awareness of the nutrition-dense, lesser known grain.
The USDA’s Agricultural Research Service has developed a soft durum wheat variety that can be used in a range of baked goods.
Research and development into fermentation for flavors and texture will be just one of the focuses at Puratos’ €15m ($19.2m) global innovation hub, its R&D director says.
The US sugar progam is frustrating, over-protectionist and counterproductive to business, says the president and CEO of the American Bakers Association (ABA).
Daily consumption of at least 3 grams of oat beta-glucan may reduce cholesterol levels, with greater effects linked to high molecular weight forms of the ingredient, says a new meta-analysis of 28 randomized controlled trials.
An EU-funded project that aims to improve safety testing for genetically modified (GM) foods has published its first results.
Sprouted grains are known for nutritional punch and bold taste, but the sprouting process can also improve overall baking quality, says Ardent Mills.
Farming infrastructure in the wheat sector is critically important for bakers but there are a number issues threatening it, says the president and CEO of the American Bakers Association.
Defatting oats creates more concentrated levels of dietary fiber, particularly beta-glucan, research suggests.
EFSA (European Food Safety Authority) has delivered positive opinions for two non-digestible carbohydrate ingredients based on their ability to improve blood glucose response.
Knowledge on gluten-free product development must improve because the bar on quality is higher than ever, says a technical specialist at Ingredion.
The UN’s Food and Agriculture Organisation (FAO) has launched an appeal for $30m (€23,72m) to support food supply resilience and recovery in the three African countries most affected by the Ebola outbreak, where long-term impacts on food security are a major concern.
Frito-Lay Japan has developed an array of limited edition snacks for October, from avocado and cheese tortilla chips to burdock and soy flavored extruded snacks.
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