R&D

Gluten-free products ‘not as healthy’ as conventional

©iStock

A new study has found gluten-free products are often not as healthy as their conventional counterparts.

The complex genome sequence of Wild Emmer will enable scientists cherry-pick the best characterists to develop hardier, more productive strains of modern wheat, which will help with food security. Pic: ©Depositphotos/pmmart

Ancient grain genome breakthrough advances struggle for food security

The Schubert 3D camera. Picture: Schubert.

Schubert 3D camera ‘one step closer to long-term goal of optical 3D recognition’

Passatempo kid's biscuits. Picture: cba B+G deisgn agency.

Nestlé’s innovation platform HENRi@Nestlé marks one year anniversary

Kelly Harris, NSF International, conducts an EyeSucceed remote food safety and quality audit. Pic: NSF.

EyeSucceed to address food safety issues with wearable technology

Scientists have identified the genome sequence of Wild Emmer - the ancestor of modern wheat - which could enable them to cherry-pick the more advantageous genes and characterists involved in domestication. Pic: ©iStock/monsitj

Cereal breakthrough: Scientists unveil wild wheat genome sequence capable of boosting future food production

EnWave's REV technology is growing commercially. Picture: EnWave.

EnWave and Nestlé’s Nestec to pilot food dehydration technology

Snacking is no longer entirely indulgent, but part of a balanced diet. Pic: ©DepositPhotos/marilyna

Snack makers moving beyond pure indulgence to functionality, says European Snacks Association

DuPont has had the approval to market three bread enzymes on the Japanese market. Pic: ©iStock/flyparade

DuPont’s bakery enzymes approved in Japan

Iron and zinc deficiency is particularly severe in populations where cereal-based foods represent the major daily caloric intake. ©iStock

Biofortification one of many factors in tackling iron and zinc deficiencies: Study

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