Olive oil withstands the heat of the fryer or pan better than several seed oils and also yields healthier foods, say researchers.
The USDA’s Agricultural Research Service has developed a soft durum wheat variety that can be used in a range of baked goods.
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...
An EU-funded project that aims to improve safety testing for genetically modified (GM) foods has published its first results.
Human beings may be fallible, but they are still a crucial tool in the process of sensory analysis, according to DuPont Nutrition & Health.
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...
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.
Frito-Lay has developed a method to adhere large, three-dimensional food flakes such as meat and vegetables to regular snacks, to emulate pizza, nachos and tostadas.
Extruded snacks made from colored-flesh potatoes have antioxidant levels two to three times higher than regular potato varieties, a study finds.
PepsiCo is seeking to patent a method of making chewy granola bars, bites and other snack products containing carbonated ‘fizzy’ candy.
Reformulation is not the sole solution to obesity, as health-conscious consumers could be increasing their calorie consumption by choosing low-sugar or low-fat products, according to research from AB Sugar.
With a growing pressure to reduce fats in baking scientists look at novel means of structuring fats and cite waxes oleogels and emulsions as potential alternatives, but this will depend on...
Flavonoids can effectively reduce acrylamide formation and there are low-cost methods of measuring the antioxidant activity to optimize impact, claim researchers.
Hi-oleic and regular peanuts suppress energy intake better than potato chips and are therefore a preferred snack for weight management, researchers say.
Frito-Lay has filed a global patent to make snacks with high fruit content that combine crunch with a melt-in-the-mouth sensation.
A mid-morning snack of almonds may decrease food intake at lunch and dinner, making the nuts a ‘snack food choice for a healthy diet’, according to a new study from...
The elderly needn't make significant dietary changes to boost their daily intake of protein and could instead rely on enriched "everyday food", research by Fonterra suggests.
Bovine proteins freeze dried with inulin can improve the overall structure and nutritional value of gluten-free breads, say researchers.
People can become addicted to the process of eating but not to consuming specific foods like those high in sugar or fat, according to research.
Gluten-free manufacturers should develop products according to metabolic disorders common among celiacs; improving the nutritional profile and lowering glycemic load, says a nutrition expert.
Eating a handful of almonds may help lower risk of coronary heart disease (CHD) in populations with abnormally high fat concentration in the blood (hyperlipidaemia), according to a study published...
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.