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 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.
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.
Eating muffins made with safflower oil may help individuals lose more weight and receive greater improvements in cardiovascular health, a study has determined.
'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...
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...
Using enzymes to extract protein from rapeseed press cakes in a sustainable and cost-effective way could transform 34 million tonnes of waste product into a valuable protein source, a Finnish...
Increased textural complexity in foods could help consumers to feel fuller for longer, say researchers.
Which food firms are top for scoping out innovative start-ups and harnessing the latest research projects? FoodNavigator takes a look at the different incubator, accelerator and partnering schemes used by industry...
The discovery of ‘gut enzymes’ in sweet taste receptors on the tongue could point industry towards a new route in the development of non-caloric sweeteners, say those behind the research.
Low-fat, light and diet versions of products may actually contribute to rising obesity rates by encouraging over consumption compared to regular products both in the short- and long-term, Dutch scientists have...
Scientists at food and agricultural services provider Cargill have developed new processes that they say could reduce saturated fat content in baked goods by as much as 40%.
Altering the type of fat used in bread baking could help to blunt post-meal spikes in blood sugar, say researchers.
‘Consumer expectations are getting higher and higher,” according to Justin Shimek, chief technology officer at Mattson, based near San Francisco, US.
‘“Three gummy bears, a licorice twist, and two lollipops please.” That was how children used to spend their pocket money at the candy store.
Food developers, manufacturers and ingredients suppliers gathered in Birmingham, UK, last month for a seminar on tackling production challenges in the snack industry.
Bread design could be substantially improved to better protect heart health, according to new research from New Zealand.
Olive oil phenol hydroxytyrosol has been shown to be highly bioavailable and to lower oxidised LDL (low density lipoprotein) levels when incorporated into biscuits, suggesting functional food applications could be on...
Certain strains of lactic acid bacteria can increase the shelf life of bread by up to four days, according to a recent study.
Dutch 3D printer manufacturer byFlow has created a portable 3D printer that prints desserts.
Cereal manufacturers will continue to diversify through acquisitions and by switching resources to other parts of the breakfast market, according to analysts Lux Research.
Netherlands-based Enzymes supplier DSM has developed a new glucose oxidase for bakeries to improve the stability of products during fermentation.
Start-up EQUInom has secured financing for a seed breeding program that it says might help food businesses cheaply and efficiently develop products such as more nutritious breakfast cereal.
Members of European Parliament (MEPs) voted today to scrap nutrient profiles, a result that leaves consumer rights groups, public health campaigners and some industry players sorely disappointed.