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.
Scientists have finally cracked the DNA sequence code of wheat, which will undoubtedly revolutionize how the world's most important crop can continue to feed a growing global population and, more importantly, alleviate the suffering of those with...
The European Commission launched the ESMERA (European SMEs Robotics Applications) project this year and is offering €200k ($232,000) to European Small and Medium sized Enterprises (SMEs) who have robot technology that can unlock real-life problems.
Gluten-free snacks targeted at children – often perceived as healthy – can be just as nutritionally poor as their regular counterparts, according to Canadian researcher Charlene Elliott.
A new study from Italy finds edible insect powder can be successfully incorporated into leavened baked goods to improve their nutritional trait, but there is a downside.
Ingredients provider Ingredion has launched a high-capacity carrier that allows manufacturers to transform a wide variety of oil- and water-soluble liquids into homogenous and flowable powders.
