Varying the extrusion conditions of snacks made with lentil flour may help to create more acceptable sensory attributes in new product development, according to a new study. The study, published in ...

KANSAS CITY — The fast-growing trend of healthful snacking is expected to fuel many varied innovations in the category, according to Fortune Business Insights. The market research firm predicts the ...

Powder from yellow mealworm larvae may boost the protein content of an extruded cereal snack and boost the microstructure of the products, says a new study. Snacks enriched with 10% mealworm (Tenebrio ...

Up to 40% rye bran could be included in extruded snacks without affecting their structural and textural properties, or compromising the taste, according to a PhD study to be defended at the University ...