Kellogg Company has launched the Innovation Challenge, a collaborative initiative with Future Food-Tech, designed to give new talent in the industry a chance to shine on the virtual stage.
An international consortium of scientists has developed a hardy new wheat variety that is resistant to a particularly virulent fungal disease that threatens global food security.
Researchers have found evidence that, while both commercial and sourdough yeasts have indeed evolved over time, the two strains have followed very different domestication paths, mobilised by various genetic events.
Organic certified flavour and colour specialist Flavorchem has inaugurated its SRS Center for Taste Innovation in Illinois, designed to create a boutique customer experience to encourage innovation, collaboration and experimentation.
Research revealing how the starch structure of potato flakes impacts oil uptake during deep frying could enable snack makers to slash the fat content of Pringles-style potato chips by up to a third, say the authors of a new study.
The dietary supplement and functional food industries has a huge opportunity to create new products across all life stages in order to tap the full potential of the healthy ageing market in Asia-Pacific.
Kerry Taste & Nutrition has released a white paper that provides snack producers with the most advanced research information to guide their development of protein bars.
A trial suggests that oral immunotherapy treatment, which involves repeated exposure over time to gradually increase doses of the allergen, could allow sufferers to increase their tolerance to peanuts. They would not be able to eat nuts at will, but their...
A recent study analysed recent advances to improve the quality of gluten-free bread, focusing not only on the latest conventional ingredients and innovative approaches to replace the gluten-network, but also on technological and processes methods that...
Baker’s yeast became one of the biggest sought-after pandemic commodity as people released their inner bakers at home. But how much do you really know about Saccharomyces cerevisiae?
French scientists claim that baking bread with wheat fertilized with human urine could slash nitrogen usage from artificial fertilizers, cut costs for farmers and boost yields, and retain nutrients often lost.
Researchers working on molecular-level responses in crops have taken a step closer to their goal of producing heat-tolerant wheat. “This benefits the sustainability of the food system by protecting food supply as the climate changes,” project lead Dr...
A new fund and accelerator programme has been launched in the UK to support food and beverage brands who are targeting a reduction in childhood obesity linked to inequality.
AI food technology company Spoon Guru has launched an Immunity Support TAG system for online grocers to help customers find foods that boost the immune system during Coronavirus.
The term clean label has yet to be clearly defined, but it is generally agreed it refers to foods that are free from artificial ingredients and are minimally processed. As an increasing number of consumers now expect clean label as standard, Myriam Snaet,...
The British artisan crisp producer has launched a limited edition pack to raise money for The Brain Tumour Charity in memory of Lizzie Bramall, an Essex schoolgirl who passed away in November 2018.
An international group of scientists has pinpointed the genes responsible for the dietary content of white flour, which opens possibilities to manufacturers to satiate the consumers' love of white bread, while critically boosting their fibre intake.
Moon Cheese has refreshed its branding with packaging that has a stronger presence on shelves, new funky names for existing varieties and the extension of its lineup with two new flavours.
A new type of wheat developed by Agricultural Research Service (ARS) breeders and collaborators has made its first appearance in a breakfast cereal made by the Kellogg Company.
DuPont’s food and beverage arm has just launched a snacking campaign focused on research into ASEAN consumer trends and has identified seven food and beverage concepts to zoom into within this.
A group of international researchers called the Doggie Bag Study Group has found that gluten ingestion is often common, even among consumers who make a concerted effort to avoid it.
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...
Researchers from Michigan State University (MSU) have collaborated with a US family-owned snack producer to create limited edition potato chips that are packed with antioxidants.
Snacking has become an ‘all-day habit’ in the US, which is a positive trend, especially among children from ethnically-diverse and low-income populations.
Finnish food company Fazer is investing €30m ($33.1m) in its oat milling business to strengthen its position in Northern Europe and meet the growing demand for 'healthy and sustainable oats'.
BakeryandSnacks spoke with Lauren Egan, brand VP at Peckish, about how the product and positioning has evolved since launching earlier this year – from tweaking the front-of-pack call-outs to dipping into other flavors.
Researchers from the University of Belgrade have examined the large-scale production of biscuits fortified with apple pomace flour produced by a new low-cost drying method.
AMCO Proteins has extended its line of dough conditioners with HG-80, a plant-based nutritional supplement that reduces mix time, according to the New Jersey-based supplier.
The $74bn Asian market is set to expand and innovate over the next five years, opening the door for new technology, according to a report from Food and Hotel Asia (FHA).
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.
Clean label continues to dominate the entire packaged food industry, but natural flavors/colors pose a unique challenge to bakers. BakeryandSnacks asks two decoration and coloring suppliers what's trending and how bakers can reach new audiences.
The global ingredients supplier has opened its $1.5m Bakery Innovation Centre – designed to inspire innovation in the bakery sector – at its headquarters in Des Moines, Iowa, US.
The fruit ingredient supplier will debut Jus Fruit Fibre+ designed for snack producers at Food Ingredients Europe, to be held December 3-5 in Paris, France.
The baking and confectionery supplier hosted an opening party for about 150 customers at the brand-new 6,700-square-feet facility in Chicago’s Pilsen neighborhood.
The company displayed the latest additions to its $2bn snacking portfolio at the National Association of Convenience Stores (NACS) show, with both old-school and modern brands adding SKUs and entering new sub-categories.
From better-for-you to permissible indulgence, snack SKUs have ballooned in recent years. The Colorado investment firm tells BakeryandSnacks what makes a brand worthy of investment.
Tetra Pak has joined the European Commission Graphene Flagship project to explore future applications of graphene in food and beverage (F&B) manufacturing.
The terms of KIND's first-ever acquisition were not disclosed, but the company said it would harness its distribution network and R&D capabilities to speed up innovation for Creative Snacks.
The company's scientists have developed a series of wheat varietals through traditional breeding methods that provide functional benefits like high fiber content, extended shelf life or reduced gluten. Arcadia debuted these ingredients in the form...
DSM Food Specialities celebrated 150 years of spearheading the global fermentation and biotechnology sector by focusing on how the bread industry can ensure healthy growth for the future.
At its first Digital Innovation Hub, Dawn hopes the new space and pool of tech-forward talent will guide the 100-year-old company into a more digitally connected future.
