GoodMills Group Expands Operations in Poland, Reinforcing European Market Leadership

01-Jul-2025 - With the official opening of its newly expanded mill in Kutno, the GoodMills Group – Europe’s leading milling company and a subsidiary of Leipnik-Lundenburger Invest Beteiligungs AG (LLI) – has taken a significant step in strengthening its market leadership in the European flour sector. The ...

Bread of the future: making wheat bread even more nutritious

How nutritious and healthy a loaf of bread is depends not only on the type of wheat - but also on the baking process

27-Jun-2025 - Wheat contains many valuable nutrients - and can help to make a diet with bread even healthier. However, the nutrient content depends on the type of wheat. A rapid test method could help to increase the nutrient content of wheat along the entire value chain. This is the conclusion reached by ...

Lack of labeling can be life-threatening

24-Jun-2025 - Many people suffer from food allergies. It is important for those affected to know which allergens are contained in the products. The consumer protection portal lebensmittelwarnung.de, which was redesigned exactly one year ago, offers allergy sufferers additional safety with its information ...

Germinated flours in breadmaking: Striking a balance between nutrition and quality

28-May-2025 - A recent study explores the potential of germinated flours as functional ingredients in breadmaking, highlighting both their nutritional benefits and their technological challenges. The growing demand for healthierfoodshas inspired the scientific community to reexamine traditional ingredients ...

Colored wheat breads in a baking marathon

Researchers test colored wheat breads in a baking marathon

29-Apr-2025 - Production of the test breads, professional aroma and quality tasting and press conference / Backstube BeckaBeck, Unter Lau 3, 72587 Römerstein Colored wheat for a healthier diet with bread: White and purple wheats are hardly established in Germany, but can help to make wholemeal bread more ...

Study Reveals Gaps in Food Classifications

A Call for More Nuanced Approach to Plant-Based Food Processing

14-Apr-2025 - A study conducted at theFoodSciences unit of the University of Turku in Finland showed that different processing methods significantly affect the biochemical composition of plant-basedfoods. Currentfoodclassification systems do not sufficiently acknowledge the biochemical composition of the ...

2. New Food Festival Stuttgart: How innovations are revolutionizing the food industry

From agricultural robot dogs to drinking straws made from food waste: the New Food Festival Stuttgart at the University of Hohenheim showcases trends and innovations from the field to the fork.

06-Mar-2025 - Whether it's vegan organic pizza cheese, agricultural robots, snacks made from food waste, smart sales forecasts in gastronomy and retail or functional drinks - visionary ideas and creative approaches are changing the food system. They offer answers to the challenges of recent years, caused by ...

Nearly 90% of US adults believe inaccurately that it’s important to eat animal products to get adequate protein

In new survey, women and Gen Z adults were most likely to disagree with incorrect notion

06-Mar-2025 - Nearly 9 out of 10 U.S. adults wrongly believe that it’s important to eatmeat, dairy products, eggs, or other animal products to get adequate protein, according to a newPhysicians Committee for Responsible Medicine/Morning Consult survey. Women and Gen Z adults were among those most likely to ...

Products made from alternative proteins and automated cleaning processes - the Fraunhofer IVV at the IFFA

26-Feb-2025 - From May 3-8, 2025, the leading international trade fair IFFA in Frankfurt am Main will revolve around the topic "Technology for Meat and Alternative Proteins". In line with this, the Fraunhofer Institute for Process Engineering and Packaging IVV will be showing how alternative ingredients and ...

Value-added pancakes

WSU using science to improve nutrition of breakfast staple

06-Feb-2025 - Typical breakfast pancakes are soft, fluffy and delicious but, sadly, not terribly healthy.Foodscientists at Washington State University are working to change that by boosting the popular morning favorite’s nutritional value while enhancing its taste and texture.“Generally, pancakes are made ...