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

Corbion's new emulsifiers can be used cakes, muffins, cupcakes, pound cakes and boxed caked mixes. Pic: Corbion

Corbion launches emulsifiers to reduce PHOs and saturated fat in sweet baked goods

Among the snack trends Innova identified for 2017 is a hunger for snacks that come from 'real food items'. Pic: Lay's

Innova Market Insights identifies hybrid and "moment-centric" snack trends

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

Limagrain Céréales Ingrédients has released its LCI Touch range that focuses on clean label ingredients. Pic: LCI

LCI adds clean touch to functional bakery ingredients

Puratos has launched a range of bread mixes that have a strong provenance, including Puratos Tegra Cornbread. Pic: Puratos

Puratos puts provenance at the forefront with new bread mixes

The oil palms were developed using conventional plant breeding and micro propagation techniques. © iStock

New oil palms promise highest crude palm oil yields in industry: GAR

© Renaissance

Orkla snaps up distribution deal for acrylamide-reducing yeast

More Ingredients