Yes, 'snacking’ has its place in health promotion campaigns but there are communication barriers to overcome and recommendations must consider age and meal behavior, a review finds.
Planning, wording and relevant science are the keys to fibre health claim success in the EU, researchers have found after scrutinising the European Food Safety Authority (EFSA) approach to hydrocolloids.
Grain growers in the state of Victoria will benefit from a new five year agreement that will increase research and development in their industry, according to the Australian agriculture minister.
There is hope for cheaper and more accessible wheat as a draft genetic blueprint of bread wheat genome is unveiled by the International Wheat Genome Sequencing Consortium.
Cereal makers should consider moving NPD away from the breakfast table and introducing milk-free snack bags to be eaten like crisps, according to Canadean.
Gluten-free bread made with omega-3 and flavonoid-rich chia seed and tartary buckwheat flour has 12 times greater alpha-linolenic acid (ALA) content and 75% greater total antioxidant capacity than wheat bread, according to researchers.
A study published in the New England Journal of Medicine found that 26% of children with two copies of a high-risk variant in a specific group of genes develop an early sign of celiac disease called celiac disease autoimmunity (CDA) by age five.
Eating almonds may reduce the risk of heart disease by increasing levels of the antioxidant alpha-tocopherol in the blood stream, reducing blood pressure and improving blood flow, according to UK researchers.
The natural sweetness and antioxidant properties of dates could add value to dairy, pastry and meat products, and would reduce waste of a fruit that was not being eaten fresh, Spanish researchers say.
Alpha-linolenic acid-rich canola oil, in combination with a low glycemic index diet, may help improve blood sugar control and other measures of heart health, says a new study from Canada.
Eating instant oatmeal for breakfast may help to manage hunger better than the leading oat-based, cold cereal, says a new study funded by Quaker Oats with implications for weight management.
Non-wheat cereals have huge potential for nutritional breads, but further in-depth research is needed to overcome dough difficulties and nutrient retention concerns, say researchers.
Nestlé has filed a patent for high-carb and high-protein bite-size dough snacks for athletes and health-conscious consumers looking to manage nutritional intake before and during exercise.
A research team at the University of Massachusetts Amherst has received almost $500,000 to develop faster methods for detecting and separating microbial contamination from food.
As the number of overweight and obese people worldwide continues to climb, policymakers and public health officials are scratching their heads over how to stimulate healthier food choices among consumers.
Bread fortified with quinoa leaves increases antioxidant levels, but bioavailability is lowered because of protein-phenolic interactions (PPI), say researchers.
Lower glycaemic load (GL) meals have been shown to benefit cognition and mood in young people, and now a new study has found that Beneo’s low glycaemic carbohydrate Palatinose (isomaltulose) can improve mood and memory in over-45s with good glucose tolerance.
The development of a new type of flour containing small amounts of allergen proteins bound to polyphenols could help to desensitise allergic people using 'food therapy', say researchers.
Consumption of a gluten-free diet during pregnancy may be correlated to the health of offspring, and in particular their risk of developing type 1 diabetes, according to new research in mice.
The ‘right’ type of snack can improve diet quality in children under the age of 11, according to researchers looking into how snack and meal frequencies affect total energy intake and diet quality.
In this special edition article BakeryandSnacks.com takes a look at some of the key suggested benefits of fiber, and how manufacturers can utilize it to benefit consumers.
New research from Purdue University scientists has revealed the dye content of scores of packaged food products, some of which contain more than the 35 mg per serving that has been shown in certain trials to affect behavior among a small percentage of...
Genetic modification (GM) of wheat genes to ‘silence’ protein fractions toxic to those with celiac disease holds promise for cereal development, researchers say.
Cereal bran is underutilized as a functional food ingredient but can enrich the fiber content of bread providing the antinutrient components are reduced, researchers say.
Salt and sugar may have synergistic effects on the texture and quality of extruded snack products, and there is potential to reduce both without negative effects, according to new research.
Nick Henson is the Reading-based associate director at the International Food Network (IFN), a key player in the EU’s new multi-million euro, multi-partner Metabolic Syndrome-battling project, PATHWAY-27, that has health claim victories trained in its...
Using resistant starch-enriched flour in place of regular flour may reduce cholesterol levels in people with metabolic syndrome, report researchers from South Dakota State University.
From the benefits of gluten-free to those of Mediterranean and Palaeolithic diets, many claims that one dietary strategy are better than another for health and weight loss are simply 'unjustified' and 'sometimes utter nonsense', according...
Consumers can eat up to 34% more calories when eating breakfast cereal with smaller flakes; a physical factor cereal makers should take a closer look at, says the lead scientist of a new study.
A protein that could help fight celiac disease gut symptoms may struggle to overcome strict EU rules on genetically modified organisms, says the research director of the institute behind the project.
A 'butter-like' extract of natural compounds from rice bran oil shows promise for several food applications, including use as a replacement for butter, margarine and shortening in baked goods, say researchers from the USDA.
The human protein elafin could be delivered into the gut using a probiotic bacterium to reduce the inflammatory reaction typical of celiac disease, researchers suggest.
Mascots on breakfast cereals that gaze directly into a consumer’s line of vision can spark trust; findings that researchers say could be used to fuel growth of better-for-you lines.
Sugar has been linked to everything from heart disease to obesity and cancers in recent months. But is it as bad as all that? Our free-to-attend debate aims to tackle the key questions in the sugar debate. Have you registered yet?
Revoking the GRAS status of partially hydrogenated oils (PHOs) in a bid to crack down on artificial trans fats is like using a sledgehammer to crack a nut, says the American Bakers Association (ABA), which has urged the FDA to consider four alternative...
Replacing modern wheat with Kamut International’s trademarked ancient wheat in the diet may reduce symptoms of irritable bowel syndrome (IBS), finds research.
A professor of cardiovascular medicine has said industry must get their act together after his UK study found bread and cereal to collectively be the highest contributors to salt consumption among children.
Fiber-rich almonds and almond skin may selectively boost the populations of bifidobacteria and lactobacilli in the gut, says a new study funded by the Almond Board of California.
