Better use of multiple emulsion systems could help industry to develop better functional foods by reducing levels of fat, sugar and salt whilst also providing ways to incorporate bioactive compounds, researchers say.
Only one in ten US consumers gets the recommended amount of fiber, but fibrous whole grain ready-to-eat (RTE) cereals can boost daily intake by around 14%, a new study finds.
Texture is important for the liking of a food, but it also offers valuable clues to our expected feelings of fullness. Now experts believe that subtle alterations in food texture can trick us into feeling fuller for longer.
UK new product development (NPD) specialist Omniceutica has developed a process that transforms apple pulp and surplus fruit waste from cider making into nutrient-dense, bite-sized snacks.
Corn snacks fortified with omega-3 fish oil and fish protein powder through seasoning are accepted by children and stable but shelf-life is limited to 12 weeks, a new study finds.
Powerful antifungal compounds produced from linoleic acid found in bread flour are the key reason for sourdough bread’s mould resistant properties, and have potential to be used in a host of food and agricultural applications, say researchers.
Regulatory limits on the levels of moulds and toxins present naturally in foods produced from grain crops should be expanded to include so-called ‘masked mycotoxins’, suggest researchers.
The rise of celiac disease is not a result of higher gluten content from wheat breeding but more likely a result of increased per capita consumption of wheat flour and vital glutens, a scientist says.
There is potential in hot extrusion processing to enhance the nutritional profile of ready-to-eat (RTE) snack products enabling health demands to be plugged in a booming sector, a new review finds.
Researchers have claimed that mixing has a much bigger impact on the quality of gluten-free bread than was previously understood and have found variations depending on levels of hydration in the dough.
More frequent meals and snacks among primary school children may be associated with a lower risk of overweight and obesity, according to new research published in Public Health Nutrition.
Spanish food research technology centre AZTI-Tecnalia is developing an international community of ‘foodwatchers’ to detect trends and business opportunities for the food and beverage industry.
The publication of a new report on GM foods is an opportunity for industry, consumers, and policy makers to put aside the confusion of the past and ‘take a fresh look’ at the evidence for GM safety, according to EuropaBio and the ABC.
Fruit powders incorporated into extruded snacks improve the nutritional profile and are well accepted by children in terms of taste and appearance, finds study.
Controlling levels of a bran compound known as ferulic acid could help to improve the taste and smell of whole wheat bread products, researchers suggest.
The compound believed to one of the ‘active ingredients’ in a high-fibre diet could have clinical potential to control the progression of prostate cancer in patients diagnosed in early stages of the disease, suggest researchers.
Three main methods to determine fat levels in bakery show up conflicting results in the same commercial samples, say researchers who warn that measurement and labelling of fat may be inconsistent between countries as a result.
Onion skins that are normally consigned to waste bins could be used to up antioxidant activity in wheat bread without affecting consumer appeal, according to researchers.
Consumption of junk food and snacks could significantly increase the risk of certain cancers in people with a pre-defined high risk due to a genetic condition, warn researchers.
Food companies are looking for new ways to appeal to frugal consumers while cutting their own costs – and ingredient companies are coming up some innovative answers.
The production of celiac safe food products from non-commercial, traditional wheat strains has great potential, despite a recent study suggesting some are not suitable, say researchers.
Consumer demand for fiber-rich products is predicted to continue to sky rocket, with some industry observers claiming fiber will have ‘rock star’ status for the food and nutrition industries.
Barley has great potential to leach the charge in a new era or functional bread products, but more needs to be done in understanding the key formulation challenges, warn researchers.
GMO content is harder to quantify in breads made from maize flour than maize semolina because the grain has a smaller particle size and has been processed more, a new study finds.
A new way to produce heart healthy bread from whole grain oats could help industry create a new area of functional bread products backed by EU health claims, according to new research.
Bakery and snack manufacturers are only at the ‘tip of the fiber-enriched product iceberg’ and novel ingredients present opportunities to drive the sector further, according to a new report.
Daily consumption of flaxseed-fortified bakery products may reduce blood pressure levels in patients with peripheral arterial disease (PAD), suggests new data presented at the November American Heart Association 2012 Scientific Sessions.
Researchers have developed modified bread and durum wheat that they claim could combat obesity and diabetes using a non-genetically modified technology known as ‘TILING’.
Organic logos and claims generally have positive effects on consumers, but even the most positive supporter has negative inferences towards organic products when they are judged on functional health benefits, suggest researchers.
Dried distillers grain, produced during ethanol processing has until now only found use in animal feed. But that could soon change after US researchers developed a way to turn this by-product in to a value-added food grade ingredient.
Innovation is the ‘life lead’ of Kellogg’s snacks arm and efforts will be pumped into new product development and flavor additions to set the segment soaring in 2013, the president of its US snacks division says.
PepsiCo’s baked potato chips are an outstanding example of fat reduction in a popular snack and from a public health perspective it is a tragedy they are not a mainstream choice, a nutrition expert says.
Replacing wheat flour with resistant starches may improve the nutritional profile of cookies that are also tastier than ‘conventional’ cookies, says new research.
Using tagatose to sweeten food and drink products has taken a step forward as Korean scientists report the ‘first quantitative data on the relationship between the sweetness of tagatose and sucrose over a range of sweetness levels commonly encountered...
