Coeliac UK and Innovate UK are helping fund research to develop three new plant proteins for gluten-free bread, which Nandi Proteins chairman Neil Crabb says could improve its taste and texture.
PepsiCo has voiced its 'disappointment' in Indonesian food giant Indofood's decision to withdraw from the Roundtable of Sustainable Palm Oil (RSPO) certification scheme ‘with immediate effect’. Indofood had cited ‘extreme disappointment’...
A New York resident has filed a putative class action against Mondelēz Global LLC alleging it is misleading consumers by misrepresenting the composition of its Honey Maid Graham Crackers.
Mexican students are transforming acidic agave waste from tequila production into a nutritious high-fiber flour. “We will create a new product to combat obesity and also have a cleaner Mexico,” they say.
As the popularity of snacking continues, consumers are balancing their desires for health and indulgence. Marcia Mogelonsky, director of Insight, Food and Drink, Mintel, shares with BakeryandSnacks her annual review of the salty snack industry.
With healthy snacking now a mainstream trend, nutrition bars are expected to grow in popularity, particularly as manufacturers find new ways to incorporate protein without compromising on taste, texture and nutrition, says Paul O’Mahony, product strategic...
Consumers across the globe are increasingly receiving ‘healthy lifestyle’ messages from governments and key influencers, which is continuing to drive attentiveness towards a shift in consumer mindsets. Thomas Schmidt, marketing director at BENEO, discusses...
In 2018, the snacking industry saw huge changes: more protein, more fiber, more fat, cleaner labels and ingredient transparency were just a few trends. Jeffrey Bernstein, research scientist for AMCO Proteins, discusses the trends forecast for 2019.
For most company founders, the thought of handing over – or even just sharing – control of their startup with an ‘outsider’ is a non-starter, but bringing in a ‘hired gun’ who knows the industry ropes can help a young brand scale successfully more quickly,...
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...
In addition to being 'on-trend', sprouted quinoa flour can improve the taste, texture and nutritional quality of gluten-free baked goods, according to Argentinean researchers.
