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.
AAK USA recently showcased several new flavored shortening flakes developed specifically to give bakers functional advantages over traditional packaged shortening.
Arla Foods Ingredients will be showcasing a new high protein biscuit concept that overcomes the technical challenges associated with protein fortification at Health Ingredients Europe next week.
Functional elements, repurposing waste ingredients, emphasis on plant-based and eco-friendly processes and packaging – these are the key elements of what today’s food technology students consider important for innovative snacks.
The Australian macadamia industry has released research findings showing that consumers are increasingly snacking to destress or unwind, which has set the stage for the second round of the Macadamia Innovation Challenge.
Research by Charles Sturt University (CSU) and Agriculture Victoria aims to increase lentil consumption down under by developing new products that will deliver health benefits to consumers and boost returns for producers.
Ingredion has announced it is investing $60m to grow its specialty food ingredients business in Asia-Pacific, beginning with the expansion of its modified and clean-label specialty starch capabilities in tapioca, waxy corn and rice.
The UK has confirmed it will ‘consider’ relaxing the European Union’s controversial decision to include gene editing techniques within its regulatory framework that restricts the use of genetically modified organisms (GMOs) in the food chain after Brexit.
At this year’s event – being held in Munich, Germany, on September 15-20 – a swathe of exhibitors will be showcasing their innovations and solutions for bakers and confectioners – from raw materials and baking ingredients to equipment and packaging solutions,...
Nestlé has upped its efforts in the personalized nutrition trend with the rollout of the Wellness Ambassador program that combines artificial intelligence (AI), DNA testing and Instagramming food to tailor nutrition for Japanese consumers.
