Wheat-rye bread fortified with cereal dietary fiber, beta-glucan hydrogel and sourdough starter culture could be used in diabetes and obesity programs, a study suggests.
A diet rich in buckwheat products would provide a daily dose of the sugar d-fagomine linked to benefits in the range of the active dose seen in supplemental studies, says a new study.
Adding rice bran to a rice flour-based gluten-free bread recipe could boost fiber content and improve the sensory acceptance and shelf life, according to researchers.
Enriching breads with wheat bran, resistant starch and locust bean gum results in favourable tasting products but can reduce volumes and lengthen mixing times, study finds.
Adding soy protein to the formulation recipe for dough may enhance the quality of the product after freezing, suggests new research from Ohio State University.
Fibre, prebiotics, quinoa and omega-3 are just some of the ingredients manufacturers are formulating into bread as health commands a hold on the sector.
The addition fibre to partially baked and frozen breads could help to improve functional characteristics whilst meeting consumer demand for healthy foods, according to new research.
Lentil flours can be successfully incorporated into sponge cake formulations but flour particle size is crucial to the end quality of the product, finds a new study.
Prevalence of celiac disease in the United States may vary by ethnicity, with the highest prevalence among non-Hispanic whites, according to a new study published in The American Journal of Gastroenterology.
Researchers claim to have found a stevia muffin formulation that has all the qualities of a sugar muffin and gives four times the amount of fibre content.
The artificial butter flavouring 2,3-pentanedione, used to provide butter taste and aroma in microwave popcorn is an ‘inhalation hazard’ that may cause severe lung disease in food industry workers, warns new research.
An artificial food flavoring compound used for its butter-like taste and mouthfeel may be linked with key processes in the development of Alzheimer's disease, according to new research.
Interest in cognitive benefits and claims is building in the food industry, with continued work to strengthen the science behind them, according to a leading nutritionist.
On-going quality issues with high-fibre baked goods mean consumer acceptance of such products remains low, despite increased demands for healthy products, say researchers.
A new study has questioned advice to include quinoa in gluten-free diets for those with celiac disease, finding that some varieties may trigger symptoms.
Naturally antioxidant-rich coriander leaves improve the sensory and bakery characteristics of white bread significantly, while also prompting enhanced shelf-life, according to researchers.
Almonds may contain 20% fewer calories than previously thought, with potential implications for nutrition labeling, according to new research published in the American Journal of Clinical Nutrition.
Cereal and milk fortified with multiple micronutrients beyond simply iron can reduce iron-deficiency anaemia in children, according to Nestlé commissioned research.
Canadian natural and organics group SunOpta has introduced a new rice fiber ingredient made from rice hulls, which the company says allows formulators to add clean label fiber without the bulk of rice bran.
Saturated milk fats commonly found in Western processed foods could be leading to changes in the gut ecosystem that result in higher risks of inflammatory bowel diseases, warn researchers.
Navy and pinto beans are the best suited when making pita breads with pulse flours in place of wheat but substitution must be minimised to 25% if quality is to be maintained, according to new research.
Schemes to reduce fat in foods may lead to reductions in heart disease risks, but switching to low carbohydrate foods may lead to increased cholesterol levels and higher risks of heart disease, warn researchers.
Replacing some flour content with resistant starch (RS) in short-dough biscuits is a good way of balancing out the detrimental effects of fat replacement on texture, according to a study.
Bread enriched with specific cereal fibers may beneficially modify bacterial populations in the gut without any adverse effects, says a new study by scientists from the University of Reading, UK and Puratos.
The discovery of a taste receptor that controls the bitter flavour notes associated with stevia could lead industry to new ways to improve the taste of the natural sweetener, suggest researchers.
Traditional unprocessed breads could be about to get a health kick from Spanish researchers, who are investigating ways to produce bakery products with high levels of omega-3 and fibre.
Baked goods manufacturers can use sunflower lecithin as an alternative to identity preserved (IP) soy lecithin if they are concerned about the latter being contaminated by genetically modified variants, claims Sternchemie.
Researchers at the University of Wisconsin claim to have developed a new oat variety that is richer in beta glucan, a compound that has been linked to heart health.
Changing children’s snacking intentions and behavior could be crucial in reducing childhood obesity rates, as US children consume about a quarter of their daily calories from snacks, according to a new study published in International Quarterly of Community...
Research led by the controversial Italian scientist, Dr Morando Soffriti, linking the artificial sweeteners sucralose and aspartame to cancer, was presented today at the Children with Cancer science conference in London; a move industry is damning “irresponsible”.
A study in Korea has added to the growing body of research that says adding functional ingredient resistant starch (RS3) affects the rheological properties of wheat flour.
Double yeasted dough (DY) has been found to improve the quality of sweet bakery products in research which used the Central European marble cake Kougelhopf.
Older women whose diets include a substantial amount of trans-fats are more likely than their counterparts to suffer an ischemic stroke, a new study suggests.
Replacing fats and oils with fibre in the form of inulin could lead to 70% reductions in fat, whilst maintaining good taste and functionality, in bakery products, according to new research.
