While the typical addition of iron salts or iron powder to breads sold in the UK can cause organoleptic challenges, UK scientists say they have so far not seen alterations in colour, taste or functionality in wheat genetically modified (GM) to contain...
Research by Baker & Baker reveals 59% of UK foodservice providers – bakeries, coffee shops, pubs, convenience stores and higher education caterers – report a decrease in trading on the previous 12 months.
The health watchdog has pointed a finger of blame at politicians for failing to reduce population salt intakes since 2014, the year the food industry was voluntarily encouraged to follow the Government’s previously successful salt reduction programme.
Using the genomics concepts, a combination of instrumental-analytical techniques and sensory analyses, scientists have decoded the secrets of sourdough - which they believe can be used as ‘a kind of blueprint’ for the replication of sourdough breads in...
Research from the UK Brain Music Research Project has identified the sound of some of the nation’s favourite breakfast toppings – measuring brain activity when eating syrup, marmalade and butter – and turned them into music.
There is "room for the improvement" of design, analysis and reporting of nutrition studies, researchers have concluded following a meta-epidemiological analysis of more than 2,000 studies.
The ingredients specialist has extended its partnership with APC Microbiome Ireland, a Science Foundation Ireland (SFI) Research Centre, for a two-year project to delve into how dietary fibres can impact the functioning of the gut microbiome.
The consumption of fortified infant cereals could help reduce the burden of iron-deficiency anaemia on Indonesian infants and young children, and have longer-term economic, health and social benefits, according to a study funded by Nestlé Infant Nutrition...
Researchers from Ohio State University and University of Notre Dame have cautioned marketers not to rely on scientific backing when it comes to selling their indulgent product.
The European Food Information Council (EUFIC) examined the science behind the cancer study that has caused an uproar in the media recently and has cautioned not to read the headlines out of context.
Researchers at the Whistler Centre for Carbohydrate Research, US, have discovered a way to select prebiotic fibres that promote bacteria propagation for improved gut health and are effective in any microbial environment.
Texture-modified, antioxidant-rich, plant-based snacks are a useful nutrition support to benefit healthy ageing via the elevation of antioxidant ability and alteration of gut microbiota, according to new research.
New research provides insights into which elements of packaging have the biggest impact on the consumer's perception of product healthiness, and how the demographics of the consumer will impact these perceptions.
Cutting-edge research from the European nut and dried fruit producer has identified three probiotic bacteria found in nuts that display significant beneficial effects for human health, which will enable producers to capitalise on the ever-growing consumer...
Remove gluten and the most crucial ingredient for a dough’s rheology, the breadmaking processes, characteristics like structure and mouthfeel, along with a longer shelf life, has effectively been removed. But with gluten intolerance a global epidemic...
The old adage of 'eating with your eyes' remains true, confirmed by research that has demonstrated that, by changing the surface texture of a snack, food producers could alter a consumer’s perception of its tastiness and the likelihood of purchasing...
A group of European scientists have successfully made gluten free bread using a technique called Ohmic heating (OH), in which the bread itself is a conductor for electricity.
Researchers analyzed the gluten intake of more than 6,000 genetically predisposed children and found a 6% to 7% risk level for every additional gram of gluten consumed.
Soft pretzels elicit a characteristic aroma that is markedly different from other baked goods, but scientific data on this is scarce, prompting researchers to pinpoint the odorants responsible.
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.
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,...
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.
A recent study published in the American Journal of Preventive Medicine suggests toddlers are more likely to demand specific breakfast cereals after viewing television advertisements for these products.
A new study from Italy finds edible insect powder can be successfully incorporated into leavened baked goods to improve their nutritional trait, but there is a downside.
Global food giant Unilever is to relocate its R&D centres for food, home and personal care to Wageningen University in the Netherlands, creating what it calls "a global food innovation centre".
Number one UK bread brand Warburtons is hoping to tap consumer demand for protein with the launch of products boasting higher protein content than its standard range.
An trend for outsourcing science and research may be good news for contract research organisations (CROs) and open innovation partnerships, but does it mean that internal R&D is suffering?
Researchers at SINTEF, an independent research organisation in Scandinavia, have built a robot called Gribbot to extract breast fillets from chickens, normally done by human hands.
A team of researchers at the Harvard School of Engineering and Applied Sciences have come up with robotic technology that offers precise, gentle handling of materials; the technology could have implications for food processing.
JBT FoodTech said the development of its latex based ceramic insulation system – an IPA innovation award winner this week - was informed by insights gained from space shuttle engineering.
Projects that foster collaboration between industry, funding bodies and science and technology providers will be given impetus by a new publication which outlines the future needs of the food and drink processing industries, claims Campden BRI.
Funding to bolster research into new food uses for cereals and
oilseeds is behind a fresh R&D strategy released by the UK
cereals industry this week, a move designed to open up new market
opportunities for the sector.
Food research company Preservation Sciences has settled its patent
infringement lawsuit with rival company Preservation Products
(PPLLC). The settlement specifically acknowledges that the
company's NuPreserv 2000 (a preservative...
Applied Biosystems, the UK-based provider of testing and analysis
systems for bacteria, has supplied Dr Specht & Partner Chemical
Laboratories with an API 4000 LC/MS/MS System to work alongside two
existing API 2000 LC/MS/MS Systems...
A research project to develop eco-friendly food packaging from
latex is nearing its completion at the University of Karlstadt, in
Sweden. Coating packaging in the material is said to be an
eco-friendly alternative to the more traditional...
Research work is taking place at Agriculture and Agri-Food Canada's
Food Research and Development Centre in Saint-Hyacinthe to develop
a more efficient and hygienic canning process for jars and cans.
