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News > R&D

New Zealand

High-fibre diet improves lung health in smokers

Auckland University researchers have found that a diet that is high in fibre helps reduce harmful inflammation in the lungs of smokers.

No clear benefit of low GI diet for heart health, say 'surprised' researchers

Using glycemic index (GI) as a guide to healthy food choices may not help improve cardiovascular risk factors or insulin resistance, researchers warn.

Researchers eye satiety market following 'encouraging' results

A new inulin-propionate ester (IPE) ingredient may increase appetite-reducing hormones and make people feel fuller, according to research published in the journal Gut.

Patent Watch

General Mills eyes patent hat-trick for ready-to-bake gluten-free doughs

General Mills has filed three patents for gluten-free doughs that it has developed in ready-to-bake format to offer an alternative to dry mixes.

Potato extract may reduce weight gain by over 60%: Mice study

Polyphenol-rich Irish potato extract may help reduce weight gain, according to research in mice.

What drives unhealthy snacking?

Enjoying a special occasion, opportunistic eating and social pressures are just some of the drivers behind unhealthy snacking – factors that could be used to drive change, researchers claim.

Mobile eye-tracking insights hold promise for cereal pack design

Mobile eye-tracking technology has heaps of potential for breakfast cereal makers looking to better communicate product attributes, claim researchers.

Patent Watch

Grupo Bimbo files patent for reduced-fat pork rinds

Grupo Bimbo has developed an alternative processing method that reduces the fat content of pork rind snacks.

Sprouting for ‘superior’ gluten-free bread: Study

Sprouted brown rice flour can increase the protein, lipid and antioxidant activity in gluten-free breads, finds research.

Patent Watch

General Mills files patent for cost-efficient flexible dough pack

General Mills has developed a flexible package for chemically-leavened refrigerated dough that it claims is considerably cheaper than market options and ensures better baking quality.

Corporate responsibility programmes may create a ‘health halo’

Consumers underestimate calorie counts for, and consume more of, foods from companies with positive corporate responsibility programmes, say researchers.

Live from Gulfood Manufacturing 2014

Cargill Foods launches commercial operation for METNA

Cargill Foods has launched a commercial operation for METNA (Middle East, Turkey & North Africa) to operate under one business sector.

Not the only culprit? Celiacs react to non-gluten wheat proteins

Past celiac research has focused on gluten wheat proteins as the cause of reactions, but researchers say there may be other non-gluten proteins in wheat also to blame.

News in brief

UK’s first cereal cafe to open on Brick Lane

The UK’s first speciality cereal cafe will open on Brick Lane, London on December 10.

Brazilians at risk due to high trans-fat content of their snacks:Study

Increased saturated and trans fatty acids in salty snacks pose health hazard to Brazilian college students, say researchers.

Protein gummies hit sweet spot of convenience, taste and consumer weariness with other sources, developer says

Protein fortification continues to be a hot topic, with high protein forms of shakes and other beverages, nutrition bars, cereals and other foods crowding the market.  Now startup company Rap...

Bran more effective than whole grain in alleviating obesity symptoms: Study

Supplementation with finger millet bran may help alleviate symptoms of obesity like oxidative stress, inflammation and gut microbial imbalances, according to mice research published in the British Journal of Nutrition....

Swapping out the sat fat backed for cholesterol benefits, finds ‘weight gain’ study

While replacing saturated fats with polyunsaturated fats may have no influence on overall weight, it may improve cholesterol and other markers of heart health, say researchers.

Olive oil may be best option for frying foods, say researchers

Olive oil withstands the heat of the fryer or pan better than several seed oils and also yields healthier foods, say researchers.

Dispatches: AACCI annual meeting 2014

Non-GMO soft durum wheat promising for bakers, says USDA-ARS

The USDA’s Agricultural Research Service has developed a soft durum wheat variety that can be used in a range of baked goods.

‘Robust evidence’ supports oat beta-glucan’s cholesterol-lowering potential

Daily consumption of at least 3 grams of oat beta-glucan may reduce cholesterol levels, with greater effects linked to high molecular weight forms of the ingredient, says a new meta-analysis...

EU project seeks to improve GM food safety testing

An EU-funded project that aims to improve safety testing for genetically modified (GM) foods has published its first results.

Crispy, crumbly or chewy? Exploring the human touch in sensory analysis

Human beings may be fallible, but they are still a crucial tool in the process of sensory analysis, according to DuPont Nutrition & Health.

Cassava shapes up as an alternative source for starch sweeteners

New research led by Du Pont Industrial Biosciences concludes that enzyme technology currently used with maize and wheat could be applied far more widely to cassava root starch to produce...

Dispatches: AACCI Annual Meeting 2014

AACCI president: Cereal scientists need to think 5-10 years ahead

The cereal and grain science community must think ahead in order to remain relevant and overcome challenges amid huge change, says the president of AACC International.

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Using Barley to Formulate Healthy Food Products
Alberta Barley Commission

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Raising the Bar: Ingredients, Claims and Increasing Consumer Appeal
Almond Board of California
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