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‘Yo-yo diet’ weight gain may be caused by gut bacteria

Rapid post-diet weight gain, often referred to as yo-yo dieting, could be a result of obesogenic gut bacteria which remain even after weight loss, say researchers who hope their findings...

Emulsifier combination backed for ‘optimal’ eggless cake

A combination of emulsifiers and whey protein concentrate could be used to totally replace egg in cake products, suggest researchers.

DOLCE consortium adds two food categories

Research into sugar reduction in food and beverages has been given a boost with the inclusion of two major food categories in DOLCE.

Holista CollTech sets out to develop world’s first low-GI noodles

Malaysian-Australian collagen-based ingredients specialist Holista CollTech will conduct joint research with Wing’s Food Products, a major Canadian noodle manufacturer, to develop the world’s first low-GI noodles.

Canadian research finds oat beta-glucan exhibits a lowering effect on all bad cholesterol

Oat beta-glucan has a lowering effect not only on LDL-cholesterol, but on other ‘bad cholesterol’ too, a Canadian review and meta-analysis has concluded.

Novel method developed to detect irradiation of cashew nuts and nutmeg

A quicker and more sensitive method for detection of 2-alkylcyclobutanones (2-ACBs) which uses fewer resources than the EU standard has been developed by researchers.

X-ray fat for formulation wins?

Food scientists are X-raying fats in a bid to understand how saturated and trans-fats can be replaced by healthier versions without compromising taste or texture.

NPD round-up September 2016: Limited-batch Kind bars and Warburtons protein bread

BakeryandSnacks presents the monthly round-up of product launches, relaunches and innovation that caught our eye

Eating bread made with ancient grains could benefit heart health, study shows

Eating bread with ancient grains can significantly reduce total cholesterol and blood glucose levels, according to a recent randomized, double-blinded crossover trial.

Too much gluten may trigger coeliac disease in babies

High gluten intake before the age of two carries coeliac disease risk, researchers say, challenging coeliac development links with breastfeeding and age.

Food affects almond skin polyphenol release: Study

Milk may significantly lower the release of polyphenols from almond skins during digestion, while consuming almond skins with food also has a significant effect on their release, according to a...

How the sugar lobby paid scientists to point the finger at fat: JAMA

The US sugar lobby paid for influential research in the 1960s to downplay the link between sugar and coronary heart disease and instead point the finger at fat, according to...

Modified barley yields 30% more in salty soil: Study

A genetic anomaly discovered in barley may allow the crop to thrive in high-salt conditions, a study has determined.

Dolce consortium to develop 'mystery' natural sweeteners

French ingredient supplier Roquette has teamed up with a German biotech company and a natural product specialist to develop and bring to market natural sweeteners and sweetness enhancers.

‘We want to be the top superfood company in Poland’: Chlorella start-up

Polish start-up Purella Food is on a mission to popularise chlorella and it's arming itself with a vast portfolio of ‘superfood’ products for the battle.

Leftover coffee grounds: Unlocking 6m tonnes of unused antioxidant dietary fibre

The use of leftover coffee grounds as an antioxidant dietary fibre is a low-cost value-added opportunity for an otherwise waste product, say Spanish researchers.  

Warburtons and Cigi partner to develop new pulse flour-based baked goods

Top-selling UK bread brand Warburtons has partnered with the Canadian International Grains Institute (Cigi) in a research project designed to increase the use of pulse-based flours.

High protein and fibre pastas do not increase satiety

High protein and high fibre pastas are not more filling than normal pasta while high protein pasta is rated as being less tasty, say Barilla-funded scientists.

Australia

Diabetics should be wary of paleo diet ‘hype’

The Australian Diabetes Society president has said people with type 2 diabetes should be wary of social media hype about the benefits of going on the paleo diet, arguing there...

Modified rye bread found to ease irritable bowel symptoms, study finds

Modified rye bread may ease the symptoms of irritable bowel syndrome (IBS) according to a study, which recommends this food as a way to increase fibre intake for patients with...

Nestlé renews successful salt reduction collaboration with Chromocell

Nestlé has renewed its collaboration with US-based life sciences firm Chromocell to cut salt levels in its global portfolio, after investing nearly €12 million in 2012.

Eating cereal fibre could reduce heart disease & cancer deaths – analysis

Regularly eating cereal fibre could reduce the risk of heart disease-related deaths by up to 18% and cancer mortality by 15%, a new analysis claims.

Safflower-infused muffins a potential aid for weight loss: Study

Eating muffins made with safflower oil may help individuals lose more weight and receive greater improvements in cardiovascular health, a study has determined.

Changing supply chain

Interconnected diets: Two thirds of crops we consume are result of ‘food globalisation’

'Foreign' crops dominate national food consumption patterns and farming practices, according to new research that finds nearly 70% of fruit, vegetables, legumes and grains in an average country's diet originate...

Wood-derived ingredients: Clean label innovation or consumer turn-off?

Finnish researchers are developing a range of clean-label wood-derived ingredients to replace current emulsifiers, texturisers and additives for bakery, meat and dairy products - but do consumers want wood in...

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