Barley Protein Powering Better-For-You Bakery, Cereals & Snacks
October 2025
Consumers are driving a shift toward healthier, more sustainable everyday foods, without compromising taste, price or clean labels. This evolving landscape opens the door for trusted grain-based ingredients that deliver enhanced nutrition, functionality and sustainability, making now the ideal time to explore how barley protein can power innovation across these growing categories.
This Technical Paper is brought to you by ClonBio.
Functional Ingredients
DTU-EFSA’s SafeNov collaboration to speed up EU novel food approval
The Technical University of Denmark (DTU) National Food Institute is leading SafeNov, a new European consortium helping the European Food Safety Authority (EFSA) review novel foods — like new proteins, algae, and insects...
Functional Ingredients
TraceGains senior director on Formula AI and the future of food R&D
TraceGains has launched Formula AI, an AI-powered laboratory and workspace specifically for food scientists and product developers in the F&B industry. The digital platform can help speed up the sector’s R&D and...
Functional Ingredients
AgSphere and EIT Food link Canada and Europe to accelerate agri-food innovation
AgSphere, a Canadian agri-food innovation hub, has partnered with EIT Food to strengthen collaboration between Canada and Europe’s agri-food sectors, creating a new pathway for Canadian start-ups to access European markets,...
