A lack of fermentable fibres in people's diet may pave the way for allergic inflammatory reactions such as asthma - and increasing intake of these fibres could help battle asthma,...
Enzymatic treatment of fiber could help develop better quality high-fiber breads, finds research.
Using radio-frequency to dry partially fried potato chips can limit acrylamide formation, finds research.
A team of scientists plan to design a deep-fat fryer for outer space with the help of the European Space Agency (ESA).
Natural, active antimicrobial sachets containing concentrated oregano essential oil (OEO) should resonate well with consumers concerned about artificial preservation techniques, suggest researchers.
The look of a snack package holds significant influence on a consumer’s purchasing decision.
Optimizing volume and crumb texture in rice-based gluten-free bread leads to higher glycaemic index levels, finds research.
Semi-solid vegetable oils created using low-calorie sugars such as mannitol and sorbitol dioctanoates could provide alternatives to trans- and saturated fats, according to new research.
Bakers seeking to meet sodium reduction targets can take hope in new research conducted at Oregon State University that shows that consumers are willing to accept lower-salt breads and, if...
Industry must improve the quality of maize and sorghum steamed breads to ensure an appealing, cheaper alternative to wheat breads in Africa, say researchers.
Grupo Bimbo has developed a process that uses flavored fats to laminate pastry layers, enabling the end product to be toasted without flavor loss.
Adolescents who consume breakfast cereal in the morning are more alert, content and in some instances show improved cognitive performance, according to Kellogg-funded research.
Maltitol, isomalt and sorbitol can successfully replace sugar in muffins without any drastic changes to batter properties, finds research.
Vitafoods Europe and Probiota 2014 – two separate events – close the period for submission of scientific and other papers this Friday. Yes in two days.
General Mills has developed a no-bake method for granola that ensures the desired toasted appearance and flavor while reducing costs, energy and production time.
Jatropha protein concentrate can be used to fortify bread without adverse textural impact and bakers should consider using the ingredient more, researchers say.
Fluorescent sensors hold great potential for manufacturers looking to detect acrylamide rapidly in potato chips and cookies on the processing line, researchers say.
A controversial new report alleging that genetically engineered foods could be an environmental trigger for gluten sensitivity and celiac disease has been challenged by the Celiac Disease Foundation and a leading plant geneticist....
Oatmeal increases a sense of fullness and reduces hunger due to the viscosity and hydration properties of its beta-glucan content, according to research from PepsiCo.
Reducing the density of bread increases the perception of saltiness providing bakers with a novel salt reduction strategy, researchers say.
The marolo fruit should be used in flour form for snack bars because of its powerful nutritional properties and ability to improve taste and quality, researchers say.
Frequent consumption of nuts may be associated with a lower risk of developing pancreatic cancer in women, according to new findings.
Baking blueberries could lead to changes their polyphenol content, and alter the potential health benefits of the 'superfood', according to new research.
Wheat chips can be fortified with flaxseed but frying temperatures must be high to counteract textural and taste impacts, research shows.
Insignia Technologies will go ahead with trials in the US, UK and Europe after renewed interest with a sizeable cash investment.