It has been 20 years since Tesco launched its free from brand - pioneering the way UK supermarkets cater for customers with food allergies - and the food landscape has dramatically changed since then.
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 global ingredients specialist has created an online platform to provide its clients with access to the authoritative science behind its ingredients, which it hopes will go a long way to address public health challenges.
Flowers Foods is celebrating the 100th anniversary of its Wonder Bread brand with a $100,000 Wonder of Science initiative focused on bolstering science education in US schools.
Abigail Ratcliffe, head of licensing for the Science Museum Group, told BakeryandSnacks that ‘to learn while you’re having fun’ is the ethos behind the Groups licensing program.
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...
Quaker's involvement in oat research does not need to be compromised by its interest in the sector and should be supported given the lack of funding from elsewhere, says an analyst.
One cannot envy the chief executive faced with a scientific study
that casts doubt over the efficacy or safety of his core product.
But avoiding a sales slump, media vilification and even charges of
fraud means squaring up to such...
We take a look at the freshly elected officials for the 2003-2004
season at the American Association of Cereal Chemists (AACC) - to
be inaugurated at the organisation's annual meeting later this
month.
In the US, Ann Hollingsworth, president of Better Built Foods of
Carrollton, Georgia, has been elected president-elect of the
Institute of Food Technologists.
