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Almonds may reduce heart disease risk: Study

Eating almonds may reduce the risk of heart disease by increasing levels of the antioxidant alpha-tocopherol in the blood stream, reducing blood pressure and improving blood flow, according to UK researchers....

Date palm: Eco-efficient and functional, claim researchers

The natural sweetness and antioxidant properties of dates could add value to dairy, pastry and meat products, and would reduce waste of a fruit that was not being eaten fresh,...

‘Timely findings’: Canola oil offers blood sugar management potential for diabetics

Alpha-linolenic acid-rich canola oil, in combination with a low glycemic index diet, may help improve blood sugar control and other measures of heart health, says a new study from Canada.

White bread promotes improved gut microbiota: Study

White bread made from refined grains may promote increased Lactobacillus levels in the gut, researchers say.

‘The unique characteristics of oatmeal’: Quaker Oats-funded study shows that instant oatmeal keeps hunger at bay from breakfast until lunch

Eating instant oatmeal for breakfast may help to manage hunger better than the leading oat-based, cold cereal, says a new study funded by Quaker Oats with implications for weight management.

Healthy bread: The promise and challenges of maize, oat, barley, sorghum and millet

Non-wheat cereals have huge potential for nutritional breads, but further in-depth research is needed to overcome dough difficulties and nutrient retention concerns, say researchers.

Patent watch

Nestlé files patent for bite-size sports snacks

Nestlé has filed a patent for high-carb and high-protein bite-size dough snacks for athletes and health-conscious consumers looking to manage nutritional intake before and during exercise.

Grant for novel bacteria detection and separation method

A research team at the University of Massachusetts Amherst has received almost $500,000 to develop faster methods for detecting and separating microbial contamination from food.

Solving the unhealthy = tasty dilemma

As the number of overweight and obese people worldwide continues to climb, policymakers and public health officials are scratching their heads over how to stimulate healthier food choices among consumers. ...

Quinoa leaf bread: Antioxidant activity lower than expected

Bread fortified with quinoa leaves increases antioxidant levels, but bioavailability is lowered because of protein-phenolic interactions (PPI), say researchers.

Low glycaemic carbohydrate enhances mood and memory in older adults: Study

Lower glycaemic load (GL) meals have been shown to benefit cognition and mood in young people, and now a new study has found that Beneo’s low glycaemic carbohydrate Palatinose (isomaltulose)...

Allergen-bound flour may offer new food allergy hope

The development of a new type of flour containing small amounts of allergen proteins bound to polyphenols could help to desensitise allergic people using 'food therapy', say researchers.

Maternal gluten-free linked to lower diabetes risk: Mouse study

Consumption of a gluten-free diet during pregnancy may be correlated to the health of offspring, and in particular their risk of developing type 1 diabetes, according to new research in mice.

The ‘right’ snacking has nutritional value for kids, say researchers

The ‘right’ type of snack can improve diet quality in children under the age of 11, according to researchers looking into how snack and meal frequencies affect total energy intake and diet...

SPECIAL EDITION: CLOSING THE FIBER GAP

Fiber-rich bakery: What does the science say?

In this special edition article BakeryandSnacks.com takes a look at some of the key suggested benefits of fiber, and how manufacturers can utilize it to benefit consumers.

SPECIAL EDITION: CLOSING THE FIBER GAP

Clever fiber blends offer weight management hope, says Professor

Fiber composite blends used in healthy food matrixes hold weight management promise, according to a professor from the University of Liverpool.

Purdue study: Artificial dyes highest in beverages, cereal, candy

New research from Purdue University scientists has revealed the dye content of scores of packaged food products, some of which contain more than the 35 mg per serving that has...

GM wheat presents ‘attractive’ gluten-free opportunity: Review

Genetic modification (GM) of wheat genes to ‘silence’ protein fractions toxic to those with celiac disease holds promise for cereal development, researchers say.

Fibre may increase post heart attack life expectancy by a quarter

Recommending a higher intake of cereal fibre after a heart attack may improve long-term survival rates, according to a nine-year research project.

Vive la revolution! Eurogerm renews ‘historical’ bread

Eurogerm is offering a French bread history lesson with the revival of a pre-revolution bread recipe, Pain Égalité.  

‘Underutilized’ cereal bran holds bread fiber promise: Study

Cereal bran is underutilized as a functional food ingredient but can enrich the fiber content of bread providing the antinutrient components are reduced, researchers say.

Reduction potential: Salt and sugar have synergistic effects on extruded snacks

Salt and sugar may have synergistic effects on the texture and quality of extruded snack products, and there is potential to reduce both without negative effects, according to new research.

EU-backed metabolic syndrome project has health claim wins in sight

Nick Henson is the Reading-based associate director at the International Food Network (IFN), a key player in the EU’s new multi-million euro, multi-partner Metabolic Syndrome-battling project, PATHWAY-27 , that has health claim victories...

Kellogg: Increased fiber intake can slash health care costs

A Kellogg-commissioned study has suggested that $12.7bn in US healthcare costs could be saved if consumers ate more fiber.

An effective strategy for public cardio-metabolic health promotion? Resistant starch shows blood lipid and body composition benefits

Using resistant starch-enriched flour in place of regular flour may reduce cholesterol levels in people with metabolic syndrome, report researchers from South Dakota State University.

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