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.
It's really colorful snacking this month, with Kellogg’s Pop-Tarts and limited edition Peeps cereals, Nestlé Shreddies Breakfast to Go, Plamil's new free from chocolate snack and Real Handful yogurt-covered Bundlz for children.
Italian firm Obà Food has received the green light from the European Commission to market the West African ancient grain called Fonio on the continent.
Italy is to enforce a new labeling law today (December 19) to distinguish fresh bread from products that have been ‘preserved for prolonged durability’.
The Allergen Control Group (ACG) – which owns the Gluten-Free Certification Program (GFCP) – is inviting applications from brand owners, retailers and manufacturers to participate in the development of the first internationally-recognized Plant-Based...
Facebook IQ’s 2019 Topics & Trends Report confirmed what BakeryandSnacks had picked up on long ago: bread’s renaissance is a rising, hot topic on social media.
Henrik de Vries, commercial manager at KRÖNER-STÄRKE, explores ways in which bakeries can optimize their use of flours and starches to keep up with changing consumer demands – without the use of chemicals, modified starches or E-numbers.
Tritordeum has added another award to its belt with the nomination of the Best Better-for-You Ingredient of the Year at the Food Matters Live Awards 2018.
Drought-resistant shrubs that grow wild in the Sahel can boost millet yields by an impressive 900% simply when planted amongst the crop, thanks to a natural ‘bio-irrigation’ method.
Functional elements, repurposing waste ingredients, emphasis on plant-based and eco-friendly processes and packaging – these are the key elements of what today’s food technology students consider important for innovative snacks.
