Ardent Mills added a grain elevator in Oregon on July 1 to complement its community mill and mix plant in the state, a move that will also support relationships with research universities.
Dutch multinational Royal DSM is collaborating with French agro-industrial group Avril to create a unique plant-based protein to meet growing consumer demand for flexitarian, vegetarian and vegan diets.
Latin America has increased its agricultural output in the past 20 years thanks to increased investment in research and development (R&D), according to a report by the FAO and OECD.
UK researchers have found that – in addition to being healthier – low fat/sugar biscuits have the lowest environmental impact, while chocolate-coated biscuits are the least sustainable.
Morning snack bars and flavor-packed cereals from General Mills and Kellogg's show that breakfast is still big, with colorful and hearty options hitting shelves this summer.
The Wisconsin-based cheese company has extended its Balanced Breaks snack pack line – a breakout star for the brand since its 2015 debut – with a sweet-and-savory breakfast version.
DoubleTree Hotels’ cookie dough will travel in late 2019 to the International Space Station (ISS) in a shuttle carrying a prototype oven built to withstand long-duration space flights.
The bakery supplier expanded its Missouri facility to 33k square feet, featuring its bakingHUB innovation lab and a yeast development center, while adding a technology center.
Archaeologists have found tiny donuts touted to resemble Cheerios that were made long before General Mills developed its ‘puffing gun’ to create the circular-shaped oat breakfast cereal.
A study published in Frontiers of Nutrition revealed that adding 2% of blood orange and lemon fibers to wholewheat durum flour was a viable approach to producing high-fiber bread with respectable shelf life.
A new collective of research has found consumers are drawn more to claims based on the presence of something good like ‘high in protein,’ than the absence of something bad like ‘low in sugar.’
The New York-based company, part of Bimbo Bakeries USA, is again inviting American consumers to create their dream donut to celebrate National Donut Day (the first Friday in June each year).
PepsiCo and Stacy’s, under the Frito-Lay umbrella, are calling for women-led startups to apply to the Stacy’s Rise Project incubator competition, a mentorship and grant program.
The US artisan wholesale bakery has enlisted founder Nancy Silverton, who sold the company in 2001, to create a range of sourdough breads to celebrate its 30th anniversary.
Mondelēz International announced the two winners of its first SnackFutures ‘Future of Snacking’ pitch competition at the Seeds & Chips annual Global Innovation Summit held in Milan, Italy, from May 6-9 2018.
Kids' snacks get the better-for-you treatment with the help of chickpeas and butternut squash, along with allergen-friendly labels for parents' peace of mind; veggie crisps (chips) omit the usual carbs; and hot peppers find their way into bagels...
Consumers will not compromise on taste, but they are asking ‘weirder’ questions about the origins, ingredients and benefits of their food, according to Ipsos survey data and industry thought leaders who spoke at Puratos’ Taste Tomorrow event in Chicago,...
A new study claims refined grains are not associated with the chronic diseases usually attributed to them and even states current whole grain consumption recommendations is inadvertently causing consumers to overlook crucial nutrients.
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.
The Maize for Colombia partnership will invest US$1 million over the next five years to develop non-GMO corn varieties that are resistant to climate change.
Consumer eating habits will change in the coming decades and we will have to find new sources to provide humankind with sustenance in the future, according to Bühler.
Kellogg Company has joined a swathe of multinational food manufacturers – including General Mills and PepsiCo – to adopt new policies banning animal testing.
A Singapore laboratory has developed an ingredient blend that will lower the glycemic index (GI) of everyday staples, like bread and rice, in an effort to tackle Singapore’s rising diabetes crisis.
Gene-editing technology can be used to remove epitopes – the molecules responsible for inducing coeliac disease in susceptible individuals – from wheat, according to recent research. However, with Europe’s strict GM rules, will this make a dramatic difference...
The International Crops Research Institute for the Semi-Arid Tropics (ICRISAT) says it foresees rolling roll out new varieties of drought- and disease-resistant grains to African farmers next year to increase food security in the region.
