A Brazilian academia-turned-entrepreneur duo, recently relocated from New Zealand to France, has developed the world’s first range of low calorie fermented flours – from byproducts of fruits and veggies usually thrown away – that are rich in protein...
Start-up brand GATO & Co, which makes indulgent desserts, has been praised for its great taste while keeping the sugar content down. (They rely on the natural sweetness of high-quality ingredients, which means their puddings are 40%-50% lower in sugar...
Popcorn (scientific name Zea mays everta) has been eaten for over 5,000 years, with remnants of popped kernels found in a cave in Mexico that are believed to date back to around 3600 BC. No wonder it has its own National Day.
High fibre claims are a natural fit for bakery manufacturers working to meet growing demand for products with positive nutritional associations. What grains and ingredients have most potential?
Hong Kong’s Consumer Council has found traces of hazardous chemicals in over 50 brands of cookies, egg rolls, almond puffs and sweet pastries sold in the city.
Digimarc and HP have partnered to provide a Serialized Global Trade Item Number (SGTIN) for individual packaging items, meaning two otherwise identical units of the same product are uniquely identifiable, making it possible to track and trace for brand...
The International Wheat Genome Sequencing Consortium (IWGSC) has announced its partnership with Arbor Biosciences to accelerate research efforts into the highly complex bread wheat genome.
