Inside BENEO’s new pulse plant: pioneering sustainable protein from faba beans
Packaged food is a concept built on deep consumer insight. It has a constant requirement of innovation. From a packet of chips to the jams that are now household staples, convenience foods have become a
A new study conducted at the University of Bonn, Germany, found that the sweetstevia plant molecules remain unchanged throughout the stages of processing. It supported stevia’s naturality and found all nine of the steviol glycoside
China will allocate more resources to genetically-modified crop research and development, according to a five-year plan for science and technology progress published by the State Council. The plan listed science and technology targets for the
Warburtons, the United Kingdom’s largest bakery brand, is joining forces with the Canadian International Grains Institute on a unique multi-year pulse research project to produce healthier baked products and ultimately increase the use of pulse
Warburtons, a UK-based baking brand, is teaming up with the Canadian International Grains Institute and Saskatchewan Pulse Growers to fund a three-year research project designed to facilitate the use of pulse flours within the food
The unique challenges and needs of the international market are helping us to spur innovation and create new products. Local is the new global. We are creating products inspired by the international end consumer requirement.
A team of researchers from Singapore has discovered a class of small RNA molecules, known as oncomiRs, which are responsible for fuelling lung cancer. Published in Nature Communications, the findings provide fresh insight into understanding
Robert Collignon, food expert has created a freeze-dried ice cream which doesn’t melt even after one week of British summer. The product name ’Gastronaut Ice Cream’ combines the word gastronomy the art of cooking and
A study published in Circulation shows that eating more whole grains may reduce the risk of premature death. The researchers reviewed the findings of 12 published studies as well as data from the National Health and Nutrition
Cornell University researchers in the Department of Food Science found that exposure to light-emitting diode (LED) sources for even a few hours degrades the perceived quality of fluid milk more so than the microbial content