Global farming practices – dominated by wheat, corn and rice – are playing havoc with the preservation of wildlife and putting food security at further risk, according to a new report by the World Wildlife Fund (WWF).
Consumers are embracing snacks made with love and care for both themselves and the environment, that are also convenient and accessible, support society as a whole, and make them feel engaged. This month, we round up some of the snacks we believe fit...
Canadian food producer GoGo Quinoa has begun production of its organic and gluten-free cookies and snacks, following a $1.6m investment in state-of-the-art production lines.
Kraft Heinz’s platform to foster the next generation of F&B players has announced its second class of participants it believes will shape the future of food.
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.
Plant-based and free-from were identified as two of the top trends that influenced the industry in 2018, according to research by The International Food & Drink Event (IFE).
US agribusiness and food company Bunge Limited has added a lentil functional flour to its product portfolio, which bakery and snack producers can use to replace modified starches, while offering a clean label.
Attempts by soil and improvement company Ancientgrain to sue bakery ingredients conglomerate Bakels Senior NV for patent infringement over teff have been rejected by the Court of The Hague.
New York-based restaurant consultancy group Baum + Whiteman named ‘plant-based’ the top food trend to watch in 2018 and there are no signs of it slowing down this year, evident in the number of vegan snacks in our line-up this month.
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.
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.
Aim-listed speciality baker Finsbury Food Group has acquired free-from producer Ultrapharm for a possible £25m ($32.2m) to capitalize on the burgeoning popularity of gluten-free.
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...
KunaPops, puffed quinoa and chia snacks produced by Ecuadorian organic flour and snack producer LiveKuna, will be listed on Amazon US this month, following its success in Canada.
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.
Bakers can use non-traditional flours and the fermentation process of sourdoughs to enhance the functional properties of baked goods without sacrificing any of the organoleptic, says study.
UK researchers suggest whole grain foods with a fiber:carb ratio of less than 10:1 have the lowest fat, sugar and salt content, which could set in motion a new whole grain labelling system to help consumers chose healthier options.
A group of biologists from the Missouri-based Donald Danforth Plant Science Center have uncovered a genetic mechanism that could increase the yields of some of the world’s most important cereal crops, like maize and sorghum.
The Gluten Intolerance Group (GIG), a certifying agent in the US gluten-free market, said visual examination is pivotal in determining the safety of whole grains, beans, seeds, pulses and legumes.
Ecuadorian company LiveKuna has launched two organic flours – made from quinoa and bananas – that are suitable for celiac suffers, securing a listing in 2,000 Walmart stores in the US.
American Valerie Bowden and her Ethiopian husband Alula Kibrom have developed a line of vegan, gluten- and oil-free snacks made from the ancient grain teff aimed at boosting the local community.
Wheat strains that do not produce the gluten forms that trigger a dangerous immune reaction could be used to replace regular wheat in baked goods, according to a study.
German GoodMills Innovation has developed a new variety of wheat based on ancient grains called 2ab Wheat, the first to be cultivated and processed exclusively for its improved digestibility, suitable for those who are gluten sensitive.
ADM Milling has launched a multiseed concentrate that contains ancient grains in the UK, in response to growing consumer demand for wellness-focused foods.
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.
Australian natural foods company, Freedom Foods Group, is launching a range of cereal and snack products in the US made from a non-GMO Australian barley grain that promotes better gut nutrition.
For the first time, researchers have identified the genome sequence of Wild Emmer – the original form of nearly all domesticated wheat – which will have a significant impact on global food safety and security.
Bread makers should use nutritional add-ons like protein and fiber to appeal to health and fitness-conscious consumers who shy away from buying bread because of carbs, says Mintel.
Biofortification alone is not enough to enhance bread with optimum iron and zinc levels to fight deficiencies, a study says as it cites other production methods that should factor in its creation.
A breakfast cereal made from French popped quinoa with a one-word ingredient list (quinoa - and that's it) is finding success as consumers use it for croutons and salad toppings thanks to the lack of sugar. "We're targetting intelligent...
