Researchers from Ohio State University and University of Notre Dame have cautioned marketers not to rely on scientific backing when it comes to selling their indulgent product.
Cereal fibre is consistently associated with lower inflammation compared with vegetable and fruit fibre, according to a recent US study assessing the relationship between dietary fibre, inflammation, and CVD incidence.
PepsiCo has developed groundbreaking tech for condensing and treating the steam evaporated from its fryers to recover more than 50% of the water used in potato chip manufacturing lines, an approach that could save 60 million litres of water a year.
The food industry has seen a shift in attitude from both regulators and consumers, who are increasingly making the link between diet and population health. As food innovators develop their reformulation and fortification plans, they walk a fine line....
A team of scientists have developed a method to effectively produce and extract plant-based oil from a common microalgae that, they claim, could be a ‘healthier and greener’ alternative to palm oil.
The Foundation for Food & Agriculture Research (FFAR), in partnership with the Global Alliance for Improved Nutrition (GAIN), is on a mission to attract more private sector investment in the development of underutilised crops to feed an increasingly...
Swiss food giant Nestlé is beefing up its capabilities in agricultural research in a bid to support the transition towards a regenerative food system and deliver its net zero roadmap.
The Israeli foodtech company has appointed Liat Lachish Levy as CEO to steer it through a new phase of strategic growth following a successful $8m funding round.
PepsiCo has expanded its green tech accelerator programme in partnership with the UAE Ministry of Climate Change and Environment (MOCCAE) to reach sustainable design innovators across the Middle East and North Africa (MENA) region.
The European Food Information Council (EUFIC) examined the science behind the cancer study that has caused an uproar in the media recently and has cautioned not to read the headlines out of context.
Kerry’s survey of more than 6,300 consumers in 12 countries across the globe found that 75% of respondents are happy to pay a higher price for snacks and treats fortified with protein.
Researchers at the Whistler Centre for Carbohydrate Research, US, have discovered a way to select prebiotic fibres that promote bacteria propagation for improved gut health and are effective in any microbial environment.
Yeast and fermentation specialist Lesaffre continues its relentless push to expand its international expertise network with the opening of a new innovation technology centre in Dubai, UAE.
Researchers from the University of New South Wales in Sydney are developing colourimetric sensors attached to food packaging to let consumers know when to eat products before they go off.
The business unit of AB Biotek – which is part of the global yeast and bakery ingredients specialist – is hosting the first International Congress of DAO Deficiency online on 4 November.
Swedish researchers have found that breakfasting on rye bread significantly reduces appetite, resulting in 16% fewer calories consumed at lunch. What’s more, the suppression of appetite continued well into the afternoon.
An international team of scientists have completed what they claim is the ‘largest review ever conducted’ looking at agricultural crop diversity. The results are in: we are seeing ‘enormous’ diversity loss, with implications for future...
Baking the Future – the world’s first bakery acceleration programme hosted by Europastry – has singled out three revolutionary startups from hundreds of hopefuls, which are expected to change the bakery space.
Cutting-edge research from the European nut and dried fruit producer has identified three probiotic bacteria found in nuts that display significant beneficial effects for human health, which will enable producers to capitalise on the ever-growing consumer...
Promoting consumption of insects has the potential to combat climate change – more so than turning them into animal feed, says a new study. There is also a wider acceptance by Westerners for insect-enriched products like breads, cakes and energy bars....
French premium chocolate manufacturer Valrhona has joined forces with the Swiss-Ghanaian start-up Koa to create Oabika, a new cocoa fruit juice concentrate for chefs and other gastronomy professionals.
The global snack giant has officially inaugurated its largest R+D Accelerator – located at its fundamental research centre in Switzerland – and is inviting forward-thinkers to apply to participate in a six-month immersive ‘idea to shop’ programme.
A study by American research found that eating almonds daily reduces wrinkle severity – along with improving skin pigmentation – in postmenopausal women.
The latest instalment of the Innovation Challenge series sees a collaboration with Kraft Heinz to scale up the stand-out submissions from forward-thinking startups.
Remove gluten and the most crucial ingredient for a dough’s rheology, the breadmaking processes, characteristics like structure and mouthfeel, along with a longer shelf life, has effectively been removed. But with gluten intolerance a global epidemic...
Mondelez has partly funded a study to investigate the complex relationship between the diet, microbiota and individual health with a view to developing prebiotic snacks.
The Israeli minerals and chemical specialist has launched ICL Planet Startup Hub, which will provide pioneering start-ups with backing and mentorship to propel game-changing ideas to market.
For today’s increasingly health-conscious consumers, what goes into the food they buy is more important than ever, driving the demand for shorter, more natural and less tongue-twisting ingredient lists. In turn, new and fresh grain-based snack and bakery...
About 65% of Japanese snacks and 76% of South Korean snacks have hard textures, according to a study assessing new snack food ideas from existing products.
Kellogg Company has launched the Innovation Challenge, a collaborative initiative with Future Food-Tech, designed to give new talent in the industry a chance to shine on the virtual stage.
An international consortium of scientists has developed a hardy new wheat variety that is resistant to a particularly virulent fungal disease that threatens global food security.
Researchers have found evidence that, while both commercial and sourdough yeasts have indeed evolved over time, the two strains have followed very different domestication paths, mobilised by various genetic events.
Organic certified flavour and colour specialist Flavorchem has inaugurated its SRS Center for Taste Innovation in Illinois, designed to create a boutique customer experience to encourage innovation, collaboration and experimentation.
Research revealing how the starch structure of potato flakes impacts oil uptake during deep frying could enable snack makers to slash the fat content of Pringles-style potato chips by up to a third, say the authors of a new study.
The dietary supplement and functional food industries has a huge opportunity to create new products across all life stages in order to tap the full potential of the healthy ageing market in Asia-Pacific.
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.
A trial suggests that oral immunotherapy treatment, which involves repeated exposure over time to gradually increase doses of the allergen, could allow sufferers to increase their tolerance to peanuts. They would not be able to eat nuts at will, but their...
A recent study analysed recent advances to improve the quality of gluten-free bread, focusing not only on the latest conventional ingredients and innovative approaches to replace the gluten-network, but also on technological and processes methods that...
Baker’s yeast became one of the biggest sought-after pandemic commodity as people released their inner bakers at home. But how much do you really know about Saccharomyces cerevisiae?
French scientists claim that baking bread with wheat fertilized with human urine could slash nitrogen usage from artificial fertilizers, cut costs for farmers and boost yields, and retain nutrients often lost.
Researchers working on molecular-level responses in crops have taken a step closer to their goal of producing heat-tolerant wheat. “This benefits the sustainability of the food system by protecting food supply as the climate changes,” project lead Dr...
A new fund and accelerator programme has been launched in the UK to support food and beverage brands who are targeting a reduction in childhood obesity linked to inequality.
AI food technology company Spoon Guru has launched an Immunity Support TAG system for online grocers to help customers find foods that boost the immune system during Coronavirus.
