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.
