A diet of ‘junk food’ not only increases weight gain, but could also lead to changes in food preference that include a loss of appetite for a balanced diet, according...
A novel composite satiety ingredient from made up of a viscous fibre and whole-grain corn flour can help to boost satiety responses in men and women, say researchers.
Wine grape pomace can be used to increase the antioxidant and dietary fiber content in breads, muffins and brownies, find researchers.
Policies governing nutrient and health claims, labeling and use of mascots on breakfast cereals in New Zealand need a serious re-think, researchers say.
General Mills has developed a method to enhance perceived saltiness using taste-modulating bioactive compounds, thus enabling sodium reduction.
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.
A review of 12 clinical trials found that daily intake of tree nuts improve glycemic control in adults with type 2 diabetes.
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.
Yellow pepper flour can boost the antioxidant content and slow glucose release in bread, find researchers.
Using a modified genetic algorithm (MGA) to design scheduling plans in an industrial bakery can save costs and resources, scientists say.
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.
Baked goods that meet specific nutrient needs, food intolerances or strict diets and still taste good are easy to develop, a review suggests.
Manufacturers should look to develop breads tailored to women’s nutritional needs, according to a Datamonitor researcher.
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.
Higher consumption of salty energy-dense snacks may be a factor in the development of metabolic syndrome, according to Iranian researchers.
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,...
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...
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,...
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.
White bread made from refined grains may promote increased Lactobacillus levels in the gut, researchers say.
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.