Food coating producer Crisp Sensation has developed ZeroFry, a crispy coating that reduces fat by 50% compared to standard flour coatings for fried snacks and eliminates the need for deep-frying.
Canadian food producer GoGo Quinoa has begun production of its organic and gluten-free cookies and snacks, following a $1.6m investment in state-of-the-art production lines.
A group of international researchers have developed a new wheat variety that is safe to be consumed by people who suffer from celiac disease and gluten allergies.
Eurostar Commodities has launched its first gluten-free flour, intended to be versatile enough for a variety of baked goods, including cakes, specialty breads and pizza dough.
The Finnish bakery products and sweets producer is building a bespoke manufacturing facility to make xylitol from oat hulls, derived as a side stream during the company’s oat milling process.
Malt Products Corporation (MPC), which manufactures malted barley extract and sweeteners, has seen increasing demand for non-GMO and natural, nutritious ingredients.
Kraft Heinz’s platform to foster the next generation of F&B players has announced its second class of participants it believes will shape the future of food.
Functional ingredients manufacturer Beneo has extended its partnership with BioWanze and invested €4.3m to open a new textured wheat protein plant in Wanze, Belgium.
The North American ingredient manufacturer’s clean label oil-soluble green tea extract has been recognized by the US Food and Drug Administration (FDA) as ‘generally recognized as safe’.
Three consumer watchdogs contend that Kellogg’s has allegedly removed essential micronutrients in its breakfast cereals sold in Mexico, despite 1.6 million children in the country suffering from chronic malnutrition.
