Isomalt can be used to protect the ascorbic acid content of apple snacks during baking, say researchers.
Bakery business will surge following SojaProtein’s multi-million project to restart full fat enzyme-active flour production, along with an increased focus on gluten-free assurances, its food program head says.
Salt and fat content in processed food could be reduced by altering food pore size - without affecting the taste, say scientists.
Australian supermarket major Coles must pay A$2.5m in penalties over false and misleading ‘fresh’ claims on its par-baked products, a federal court has ruled.
The Snack Food Association (SFA) is determined to correct misperceptions held among consumers, government and regulators about the nature of the snack category and its role in health, its CEO says.
Sourdough is becoming increasingly popular in baking because of its versatility and ability to enhance flavor and texture as well as lengthen shelf life, says a food technologist.
The world’s first DNA map of global wheat varieties will give unprecedented knowledge on genetic characteristics, helping breeders to innovate faster, says a Kansas State University plant pathology scientist.
Gluten-free bread can be enhanced with amino acid and sugar pairs ahead of baking to improve aroma in the final product, researchers find.
Belgium has become the latest country to be dragged into the nuts and spices contamination issue.
White bread fortified with antioxidant-rich onion skins presents promise in preventing onset and spread of gastric cancer cells, researchers claim.
General Mills’ net profits have continued to slide despite improvements in US cereal and snacks, but its CEO says the company can learn plenty from start-up competition.
Kellogg is exploring Australia’s voluntary front-of-pack health star rating scheme following public attacks from consumer advocacy group Choice.
From all-day grazing to the 20% YoY growth in meat-based snacks, the merits of cricket flour, when and how to raise capital, nutrient density and guerrilla marketing, the FoodNavigator-USA Snacking Trends Forum covered a lot of ground. Here are some of the highlights from the 60-minute session, which is now available on demand.
The UK is the prime focus for Menken Orlando’s expansion of its Asian rice snack brand Mitsuba as consumers increasingly look for unusual snacking flavors, says its sales director.
Almonds could present a huge allergen threat to people but the full extent of the risk is unknown because of the lack of data on their allergenic properties, according to a leading scientist.
Joint ventures are key to strengthening presence in new markets and developing on-trend products, say Zeelandia executives.
America’s sports nutrition market has been re-shaped by a clear shift towards savory flavors and meat in the bar category, says Packaged Facts.
Egg yolk granules can be used in gluten-free muffins to significantly reduce cholesterol and fat content, but further R&D is needed to overcome texture difficulties, find researchers.
A ‘perfect storm’ of cultural, culinary and demographic trends has led to a stubborn weakness in breakfast cereal sales in countries like America, with all-day snacking replacing sit-down meals and the rise of breakfast ‘on the run’ – think cereal bars, bagels and yogurt.
Bunge North America has bought Illinois-based Heartland Harvest to bolster its expertise in extruded foods and serve consumer demand for better-for-you snacks.
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