With 2023 likely to be designated the International Year of Millet by the UN, the ancient grain is hoping to surpass the quinoa boom to soon become part of everyday diets across the world.
In what has been an extraordinary year for innovation at cocoa supplier Barry Callebaut, which has seen new product launches with its 100% dairy-free M_LK Chocolate, Mona Lisa 3D printing for the gourmet industry and the range of Cabosse Naturals 100%...
Good4U’s Breakfast Boosts, Prewett’s range of ‘Enrobed’ indulgent gluten free cookies and the new variants of Propercorn’s Fairtrade accredited popcorn are among some of the trendsetters that answering the demand for conscious indulgence, an experience...
Novozymes has developed a enzymatic solution that makes it easier for bakers to handle dough and produce bread under warm and difficult climatic conditions.
Kellogg has provided a grant to The Nature Conservancy (TNC) to provide efficient water irrigation resources to rice farmers in Arkansas, US, saving billions of gallons of critical groundwater a year.
A small addition during bread production can unlock the full potential of wholegrain bread, putting it on a par with other ‘superfoods’, according to researchers.
Kerry Taste & Nutrition has released a white paper that provides snack producers with the most advanced research information to guide their development of protein bars.
Rehovot-based ChickP Protein Ltd has launched a clean label non-GMO native chickpea starch that contains more than 98% starch content and has a uniquely high amylose to amylopectin ratio.
Palm oil demand and consumption in the Chinese food sector is expected to see significant growth next year as the government clamps down on the use of genetically modified (GM) products which are especially common in the soybean area.
To mark Whole Grain Day (19 November), Cereal Partners Worldwide (CPW) has again called on governments and policymakers to recognise the contribution of whole grains and help their nation make it a priority inclusion in their diets.
Barry Callebaut is planning a global push for its La Morella Nuts business as it works to tap into growing demand for plant-based products and consumer interest in health and sustainability.
Australia’s national science agency CSIRO and vegetable producer Fresh Select have jointly established a new food manufacturing company, Nutri V who will upcycle surplus vegetables into powders and snacks.
Flourish – wheat flour that contains more than 5x the fiber of refined flour and twice the fiber of whole wheat flour, but looks and cooks like regular all-purpose flour – is making its debut on Amazon this week, marking brand owner Bay State Milling’s...
Meridian Foods has committed to donate 25p per jar of its new Gingernut Butter to International Animal Rescue (IAR) to further highlight the devastating impact of deforestation.
