R&D

Acrylamide can be found in baked goods, such as biscuits and cookies. © iStock/Nastco

EU injects €1.5m into acrylamide research

By Niamh Michail

Nordic scientists will investigate the link between acrylamide exposure and obesity, diabetes and fertility with a €1.5m grant from the European Research Council (ERC).  

Ingredion's researchers have created a range of clean-label tapioca flours that it is launching globally. Pic: ©iStock/Boonchuay1970/fototips

Ingredion launches range of clean label tapioca flours

By Gill Hyslop

Food scientists at Ingredion Incorporated’s Idea Labs have developed a range of multi-functional tapioca flours, based on more than two decades of research to understand the role tapioca can play in clean label applications.

Globally, few shoppers are interested in gluten=free products because of gluten intolerance, however, the trend has become mainstream. Pic: ©iStock/Highwaystarz-Photography

Gluten-free surges into mainstream despite challenges

By Gill Hyslop

Gluten-free has moved from trend to mainstream. BakeryandSnacks reviews the demand and its demise in certain areas, as well the confusion and the rising number of contentious health risks.

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