R&D

Proposed “benchmark” acrylamide levels set to impose further food firm limits

Deep fried potato products, biscuits and crackers as well as bread and some baby foods are dietary sources of acrylamide.©iStock/Zerbor

Measures to reduce acrylamide levels in food took a step forward as new draft proposals outline "benchmark" mandatory levels for the industry.

Puraslim lowers the fat levels in baked goods without affecting the taste. Pic: ©iStock/AND-ONE

Puratos takes a novel look at reducing fat in baked goods with virtual reality campaign

The National Research Council of Canada is giving Renaissance BioScience a funding boost to further develop its novel yeasts. Pic: ©iStock/13-Smile

Renaissance BioScience receives funding to advance next-generation yeast R&D

Personalisation in both bread metabolism and the gut microbiome, suggests that understanding dietary effects requires integration of person-specific factors.©iStock

Sourdough or white? Trust in gut reaction to provide the answer

Agrasys, the commercial arm of Spain's research council, is looking for partners in the UK and elsewhere to commercialize it's new durum wheat/wild barley hybrid in the bakery sector. Pic: Agrasys

Spanish scientists roll out low gluten wheat alternative onto new markets

Arla has officially opened its Arla Innovation Centre, in Skejby, Denmark.

Arla Foods opens new global innovation center in ‘Silicon Valley’ of food development and innovation

Marcia Pires, polymer science researcher, Braskem.

Braskem packaging changes color if a product is unfit for consumption

© iStock/klenova

Smells like teen spirit? Different age groups have specific food smells - and that's important for tailored NPD

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

US researchers develop vending machine technology to help improve snack habits

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

Lactips creates edible plastic packaging from milk protein

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