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.
A trial suggests that oral immunotherapy treatment, which involves repeated exposure over time to gradually increase doses of the allergen, could allow sufferers to increase their tolerance to peanuts. They would not be able to eat nuts at will, but their...
A recent study analysed recent advances to improve the quality of gluten-free bread, focusing not only on the latest conventional ingredients and innovative approaches to replace the gluten-network, but also on technological and processes methods that...
Baker’s yeast became one of the biggest sought-after pandemic commodity as people released their inner bakers at home. But how much do you really know about Saccharomyces cerevisiae?
French scientists claim that baking bread with wheat fertilized with human urine could slash nitrogen usage from artificial fertilizers, cut costs for farmers and boost yields, and retain nutrients often lost.
Researchers working on molecular-level responses in crops have taken a step closer to their goal of producing heat-tolerant wheat. “This benefits the sustainability of the food system by protecting food supply as the climate changes,” project lead Dr...
