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.
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.
Ingredion has announced it is investing $60m to grow its specialty food ingredients business in Asia-Pacific, beginning with the expansion of its modified and clean-label specialty starch capabilities in tapioca, waxy corn and rice.
Scientists have finally cracked the DNA sequence code of wheat, which will undoubtedly revolutionize how the world's most important crop can continue to feed a growing global population and, more importantly, alleviate the suffering of those with...
Natural ingredients producer Doëhler said the ever-growing demand for naturalness and functionality is firmly cemented as a lifestyle choice – no longer niche and not just an occasional quest to feel good when snacking.