R&D

US researchers develop vending machine technology to help improve snack habits

Scientist have developed a new vending machine technology that delays dispensing snacks, giving consumer's time to choose healthier options. Pic: ©iStock/kasto80

Scientists discovered that delaying access to high-calorie snacks in vending machines can potentially shift people’s choices to purchase healthier options – and developed a technology to do just that.

The Lactips bio pellets. Picture: agriculture.gouv.fr

Lactips creates edible plastic packaging from milk protein

Rice flour: is that dry, wet, jet, roll or stamp milled?

Researchers create gluten-free bread with bubbles (but without the additives)

S.cerevisiae is used in baking; the carbon dioxide generated by the fermentation is used as a leavening agent in bread and other baked goods. ©iStock

Synthetic yeast creations pave way for improved food industry applications

Ulrick & Short have developed a tapioca-based starch that it claims will replace half of the sugar content in Swiss rolls. Pic: Ulrick & Short

Ulrick & Short launches sweetener that could halve sugar in sweet baked goods

©iStock

Businesses make €14 for every €1 spent on reducing food waste: Study

PepsiCo's "guilt-free" products now account for 45% of the company's revenue.

PepsiCo profits benefit from ‘guilt-free’ snacks

New strains of wheat rust were found in numerous regions across the world last year. Pic: ©iStock/Volokhatiuk

Rust continues to damage world wheat supplies

'Prime Lyfe 175A' is a high protein yeast for enhancing

Lallemand touts high protein yeast extract for meat alternatives

'We know it is not enough to improve flavour delivery and enhance the perception of sweetness with no aftertastes...' © iStock/bogdandreava

Patented sugar reduction molecule will be on shelves next year, says DouxMatok

More R&D