Swedish researchers have found that breakfasting on rye bread significantly reduces appetite, resulting in 16% fewer calories consumed at lunch. What’s more, the suppression of appetite continued well into the afternoon.
An international team of scientists have completed what they claim is the ‘largest review ever conducted’ looking at agricultural crop diversity. The results are in: we are seeing ‘enormous’ diversity loss, with implications for future...
Baking the Future – the world’s first bakery acceleration programme hosted by Europastry – has singled out three revolutionary startups from hundreds of hopefuls, which are expected to change the bakery space.
Cutting-edge research from the European nut and dried fruit producer has identified three probiotic bacteria found in nuts that display significant beneficial effects for human health, which will enable producers to capitalise on the ever-growing consumer...
Promoting consumption of insects has the potential to combat climate change – more so than turning them into animal feed, says a new study. There is also a wider acceptance by Westerners for insect-enriched products like breads, cakes and energy bars....
French premium chocolate manufacturer Valrhona has joined forces with the Swiss-Ghanaian start-up Koa to create Oabika, a new cocoa fruit juice concentrate for chefs and other gastronomy professionals.
The global snack giant has officially inaugurated its largest R+D Accelerator – located at its fundamental research centre in Switzerland – and is inviting forward-thinkers to apply to participate in a six-month immersive ‘idea to shop’ programme.
A study by American research found that eating almonds daily reduces wrinkle severity – along with improving skin pigmentation – in postmenopausal women.
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.
