Arcadia Biosciences has appointed Randy Shultz as head of R&D to nurture its recently formed specialty genomics team and focus on the company’s wheat project with Ardent Mills.
The ‘snack evolution’ will continue for the foreseeable future as half of consumers are snacking at least three times a day, according to IRI’s Sally Lyons Wyatt.
Fruits have their day with Cheerios, tortilla chips get a makeover and chocolate pretzels become part of a full-fledged snack mix: Our roundup of what's new on the shelf this spring.
Lesaffre has added another Baking Center to its network of more than 40 Baking Centers around the world; the group’s first entirely dedicated to industrial customers.
General Mills’ plans to roll out a new cereal made from Kernza across the US have stalled. However, instead of crying over spilt milk, the company has put a new spin on marketing climate beneficial foods.
Adventurous flavors – albeit those with a touch of nostalgia – are driving new snack launches around the globe, evident at SNAC International’s annual SNAXPO, held in Orlando, Florida, from March 31 to April 2.
The cricket chip brand beat nine other startups to take first place in SNAC International’s inaugural challenge, modeled after the popular television show, Shark Tank.
The crunchy snack combines chicken with spent grain from breweries or vegetable scraps leftover from juicing, which Tyson packages in a recycled aluminium tallboy can to add to its food waste mission (and tie in with the beer concept).
Plant-based, protein and fiber trends remain in the top ten for 2019, but consumer demand has expanded into personal connections and ‘adventurous’ discovery. Virginia Lee, insights and innovation manager at Innova Market Insights, shared details and plenty...
The snacking giant has finalized the reorganization of its corporate structure to prioritize regional leadership and now looks toward a holistic approach that supports smaller brands, rapid R&D and up-and-coming markets – and one that provides consumers...
Nutrient infused veggie chips, banana-based breakfast cereal, sugar reduced chocolate chip cookies and biostimulated wheat to increase yield and quality are some of the 2019 projects being undertaking by the European Institute of Innovation & Technology...
A group of international researchers have developed a new wheat variety that is safe to be consumed by people who suffer from celiac disease and gluten allergies.
From a cheese and tomato snack to buckwheat dipping strips, four teams of food science students shared their modern twists on ancient grain flatbreads at the BakingTech conference held in Chicago, US, on February 25.
