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Victorian grains to reap long-term research benefits

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.

Dietetic products an ‘easily attainable’ goal for bakers: Review

Baked goods that meet specific nutrient needs, food intolerances or strict diets and still taste good are easy to develop, a review suggests.

DIGGING INTO INNOVATION AND NPD WITH DATAMONITOR CONSUMER

What do women want (from bread)?

Manufacturers should look to develop breads tailored to women’s nutritional needs, according to a Datamonitor researcher.

Hope for cheaper, more accessible wheat as genetic blueprint of bread wheat genome unveiled

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.

Salty snacks may increase metabolic syndrome risk by 56%: Study

Higher consumption of salty energy-dense snacks may be a factor in the development of metabolic syndrome, according to Iranian researchers.

‘Stand-still’ cereal segment should consider milk-less snack bags: Canadean

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.

Chia seed, tartary buckwheat gluten-free bread ticks nutritional boxes: Research

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,...

Gene marker increases celiac risk in young children; environment can’t be ignored

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...

Almonds may reduce heart disease risk: Study

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....

Date palm: Eco-efficient and functional, claim 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,...

‘Timely findings’: Canola oil offers blood sugar management potential for diabetics

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 promotes improved gut microbiota: Study

White bread made from refined grains may promote increased Lactobacillus levels in the gut, researchers say.

‘The unique characteristics of oatmeal’: Quaker Oats-funded study shows that instant oatmeal keeps hunger at bay from breakfast until lunch

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.

Healthy bread: The promise and challenges of maize, oat, barley, sorghum and millet

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.

Patent watch

Nestlé files patent for bite-size sports snacks

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.

Grant for novel bacteria detection and separation method

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.

Solving the unhealthy = tasty dilemma

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. ...

Quinoa leaf bread: Antioxidant activity lower than expected

Bread fortified with quinoa leaves increases antioxidant levels, but bioavailability is lowered because of protein-phenolic interactions (PPI), say researchers.

Low glycaemic carbohydrate enhances mood and memory in older adults: Study

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)...

Allergen-bound flour may offer new food allergy hope

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.

Maternal gluten-free linked to lower diabetes risk: Mouse study

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’ snacking has nutritional value for kids, say researchers

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...

SPECIAL EDITION: CLOSING THE FIBER GAP

Fiber-rich bakery: What does the science say?

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.

SPECIAL EDITION: CLOSING THE FIBER GAP

Clever fiber blends offer weight management hope, says Professor

Fiber composite blends used in healthy food matrixes hold weight management promise, according to a professor from the University of Liverpool.

Purdue study: Artificial dyes highest in beverages, cereal, candy

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...

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