NEW ‘Fruit Juice Drops’ for chocolate panning, fruit snacking or baking applications
Paradise Fruits (Paradies Früchte)
News > R&D
Sourdough improves quality of par-baked frozen breads, study
Use of certain sourdough cultures can improve volume and crumb firmness in partially baked whole wheat bread, finds new research.
The true taste of strawberry: Researchers reveal mechanism to allow biosynthesis of key aroma compound
Molecular analysis has revealed a new route for the biosynthetic production of key strawberry aromas that may help industry produce products with 'the true flavour of strawberry', researchers have revealed.
How to slash oil content in sweet potato chips by 60%: Study
The oil content of sweet potato chips can be reduced by 60% if vacuum fried with an additional de-oiling mechanism, finds new research.
Study unlocks benefits of walnut for heart health
The heart health benefits of walnuts may be linked to different parts of the nuts acting on different physiological functions, says new data in the Journal of Nutrition.
Looking for the perfect low sodium snack? Try salted peanuts…
While health-conscious consumers are increasingly sprinkling almonds, walnuts and other more ‘upmarket’ (and expensive) nuts on their oatmeal or Greek yogurt for a nutritional boost; peanuts - especially the salted,...
Slashing food waste: Turning bread into useful enzymes
Waste bread does not need to go to landfill sites but can instead be broken down into useful enzymes, finds new research.
Oatmeal beats ready-to-eat cereal on satiety, PepsiCo research shows
Remember the gluey texture of the oatmeal your mom served you as a kid? Turns out, this is a good thing, according to new research comparing the satiating effects of...
Pea protein + soluble fiber may slash cholesterol levels: Animal data
Combining pea protein with oat fiber or apple pectin may help reduce cholesterol, with the effects being additive, suggests new results from the University of Milan in Italy.
Millet promise stopped short by processing shortfalls, review
Millet is nutritionally superior to wheat and other gluten-free grains, yet a lack in novel processing technologies at a commercial level is holding industry use back, a new review finds.
RTE cereals reduce BMI in obesity-prone minority, low-income kids: Study
Obesity-prone minority US children from low-income families could reduce their body mass index (BMI) by prolonged consumption of ready-to-eat (RTE) breakfast cereals, new research suggests.
Fibrous barley and mushroom beta-glucans reduce glycemic response of extruded snacks: Study
Fiber content of extruded snacks can be upped while the glycemic response is lowered with the inclusion of beta-glucan fractions from barley and mushrooms, finds new research.
Multiple emulsions backed for functional food development
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,...
Sorghum is celiac-safe: Study
The cereal grain sorghum is a safe food for consumers with celiac disease and therefore ideal for gluten-free formulations, new research finds.
RTE cereals can help close ‘chronic’ US fiber gap: Study
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.
Protein-rich breakfast prevents 'unhealthy snacking' later: Study
A protein-rich breakfast can significantly improve appetite control and help to reduce unhealthy snacking in the evening, new research says.
Texture and fullness: The psychology of satiety
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...
Apple cider waste to snacks: UK NPD specialist develops process
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.
Omega-3 fish oil and fish proteins stable and accepted in kids' snacks: Study
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.
African yam bean RTE breakfast cereal holds promise for diabetics: Study
Ready-to-eat (RTE) breakfast cereal made using African yam bean, maize and coconut extract holds promise for diabetics, researchers say.
Coarser flours give best volumes in gluten-free maize bread: Study
Maize flours with coarser particle size are the most suitable for making gluten-free bread, a study finds.
Resistant starch may aid in IBD and cancer resistance: Study
A diet packed with resistant starch may help to prevent both inflammatory bowel disease and colorectal cancer, say researchers.
Natural antifungals from sourdough have food potential: Researchers
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...
Pea protein favored for starch based gluten-free bread: Study
Pea is the ‘most acceptable’ protein for starch based gluten-free bread, finds new research.
Science in brief
'Masked' toxins in food should be subject to safety regulations: Experts
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.
Presweetened cereals do not predict child obesity: Kellogg
Consumption of presweetened cereals does not predict obesity in children, a new study published by Kellogg finds.
