CyBake developers RedBlack Software has restructured the company into two distinct divisions to allow BakePlan Software to focus wholly on its instore bakery customers.
Wheat strains that do not produce the gluten forms that trigger a dangerous immune reaction could be used to replace regular wheat in baked goods, according to a study.
German GoodMills Innovation has developed a new variety of wheat based on ancient grains called 2ab Wheat, the first to be cultivated and processed exclusively for its improved digestibility, suitable for those who are gluten sensitive.
Cereals Canada and Agriculture and Agri-Food Canada (AAFC) have released the 2017 Canadian Wheat Research Priorities Report, outlining the priorities stakeholders should focus on that could help counter the effects climate change would have on wheat production,...
Nordic scientists will investigate the link between acrylamide exposure and obesity, diabetes and fertility with a €1.5m grant from the European Research Council (ERC).
Food scientists at Ingredion Incorporated’s Idea Labs have developed a range of multi-functional tapioca flours, based on more than two decades of research to understand the role tapioca can play in clean label applications.
Japanese snack giant Calbee’s operations have returned to normal, following a potato shortage that disrupted the production of 15 its potato chip brands.
CSM Bakery Solutions is collaborating with 3D Systems Corp to develop 3D printers for the food industry, expected to be ready for distribution by the end of 2018.
US scientists suggest Americans increase their consumption of grains foods such as bread, rolls, tortillas and ready-to-eat (RTE) breakfast cereals to make up their shortfall in nutrients.
Gluten-free has moved from trend to mainstream. BakeryandSnacks reviews the demand and its demise in certain areas, as well the confusion and the rising number of contentious health risks.
Portuguese scientists suggest fortifying bread with fruit and yeast by-products increases fiber content in bread and could reduce waste in the environment.
Indian scientists suggest adding the citrus fruit to bread lowers its glycemic index, which increases its nutritional value and decreases the risk of diabetes.
