Kellogg Company has joined a swathe of multinational food manufacturers – including General Mills and PepsiCo – to adopt new policies banning animal testing.
A Singapore laboratory has developed an ingredient blend that will lower the glycemic index (GI) of everyday staples, like bread and rice, in an effort to tackle Singapore’s rising diabetes crisis.
Gene-editing technology can be used to remove epitopes – the molecules responsible for inducing coeliac disease in susceptible individuals – from wheat, according to recent research. However, with Europe’s strict GM rules, will this make a dramatic difference...
The International Crops Research Institute for the Semi-Arid Tropics (ICRISAT) says it foresees rolling roll out new varieties of drought- and disease-resistant grains to African farmers next year to increase food security in the region.
A Brazilian academia-turned-entrepreneur duo, recently relocated from New Zealand to France, has developed the world’s first range of low calorie fermented flours – from byproducts of fruits and veggies usually thrown away – that are rich in protein...
The International Wheat Genome Sequencing Consortium (IWGSC) has announced its partnership with Arbor Biosciences to accelerate research efforts into the highly complex bread wheat genome.
India's fortified flour distribution scheme is spreading further throughout Haryana, with Ambala and Karnal the latest districts to see the scheme introduced among its residents by February 1.
The Wilkinson Baking Company has debuted the first, fully automated breadmaking machine at the Consumer Electronics Show (CES) being held in Las Vegas, US.
The University of the Pacific in Stockton, California, is serving as a test site for PepsiCo’s Snackbots delivering better-for-you snack and beverage brands from Hello Goodness via an app.
Facebook IQ’s 2019 Topics & Trends Report confirmed what BakeryandSnacks had picked up on long ago: bread’s renaissance is a rising, hot topic on social media.
The Israeli foodtech company has developed a world-first technology that enables the extraction of 70% protein concentrate from chickpeas, which it has used in prototypes for various applications, including snacks, dairy alternatives, meat analogues and...
The bread crust is usually relegated to the bin along with the wrapper; however, what many fussy eaters may not realize is it is more nutritious than the bread itself.
