R&D

Canada has identified the five wheat research priorites required to maintain its status quo as one of the leading wheat producers in the world. Pic: ©GettyImages/TomasSereda

Canada prioritizes wheat research to fight climate change

By Gill Hyslop

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,...

Acrylamide can be found in baked goods, such as biscuits and cookies. © iStock/Nastco

EU injects €1.5m into acrylamide research

By Niamh Michail

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).  

Ingredion's researchers have created a range of clean-label tapioca flours that it is launching globally. Pic: ©iStock/Boonchuay1970/fototips

Ingredion launches range of clean label tapioca flours

By Gill Hyslop

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.

Globally, few shoppers are interested in gluten=free products because of gluten intolerance, however, the trend has become mainstream. Pic: ©iStock/Highwaystarz-Photography

Gluten-free surges into mainstream despite challenges

By Gill Hyslop

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.