Research conducted on behalf of the Beneo-Institute found that Europeans still do not manage to consume the recommended daily intake of fiber, despite being aware that it is key for a healthy digestive system. BakeryandSnacks chats to Thomas Schmidt,...
Although high amylose starches are associated with a number of health benefits their use is not widespread in the food industry. The development of new sources like high amylose wheat flour could be set to change this, researchers predict.
The US cereal giant is purportedly in talks with Haldirams, India’s largest snack producer, to acquire a majority stake in its Delhi and Nagpur businesses.
US agribusiness and food company Bunge Limited has added a lentil functional flour to its product portfolio, which bakery and snack producers can use to replace modified starches, while offering a clean label.
February is National Snack Food Month. It’s also known as the month of love, with sweethearts around the globe celebrating Saint Valentine’s Day (February 14), so here’s a cornucopia of treats that are fitting for this time of year.
Attempts by soil and improvement company Ancientgrain to sue bakery ingredients conglomerate Bakels Senior NV for patent infringement over teff have been rejected by the Court of The Hague.
Dutch company FrieslandCampina Kievit is exploiting its 120 years of experience to develop innovative products in response to the bakery industry’s dichotomous demands for both clean label and indulgent experiences.
The Food and Drug Administration (FDA) department in Pune, Maharashtra, has announced a programme to fortify staple foods in the city, supported by a package of support for food and nutrition firms.
Studies show the bio-availability of some nutrients is higher in sprouted grains. However, effects vary widely according to the grain, temperature, and sprouting period, while a lack of human clinical data makes it hard to make generic claims about whether...
Sonoma Brands has introduced what it calls a ‘revolutionary’ protein snack pack that features two ‘perfectly boiled’ organic free-range eggs paired with a protein-packed dip.
A six-year large-scale research study has concluded that gluten-free diets may be good at dealing with bloating but for health benefits such as a lower risk of cardiovascular disease and type 2 diabetes you should look to whole grains.
New York-based restaurant consultancy group Baum + Whiteman named ‘plant-based’ the top food trend to watch in 2018 and there are no signs of it slowing down this year, evident in the number of vegan snacks in our line-up this month.
