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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.

Cutting carbs, gluten or fat? The 'utter nonsense' behind claims to be the best diet

From the benefits of gluten-free to those of Mediterranean and Palaeolithic diets, many claims that one dietary strategy are better than another for health and weight loss are simply 'unjustified'...

The secret to healthy cereal NPD? More air, less flake...

Consumers can eat up to 34% more calories when eating breakfast cereal with smaller flakes; a physical factor cereal makers should take a closer look at, says the lead scientist...

EU backs bioactives to help Metabolic Syndrome

A multi-party, EU-funded project is investigating the potential of docosahexaenoic acid (DHA); β-glucan and anthocyanins to be used in ‘bioactive-enriched foods (BEF)’ that could help the range of maladies known...

Elafin for gluten toxicity faces GMO hurdle, says chief scientist

A protein that could help fight celiac disease gut symptoms may struggle to overcome strict EU rules on genetically modified organisms, says the research director of the institute behind the...

Butter-like rice bran ingredient shows low fat bakery potential

A 'butter-like' extract of natural compounds from rice bran oil shows promise for several food applications, including use as a replacement for butter, margarine and shortening in baked goods, say...

Celiac Disease breakthrough?

Natural protein elafin ‘promising’ in battle against gluten toxicity: Study

The human protein elafin could be delivered into the gut using a probiotic bacterium to reduce the inflammatory reaction typical of celiac disease, researchers suggest.

Cereal psychology: Mascot eye contact sparks consumer trust

Mascots on breakfast cereals that gaze directly into a consumer’s line of vision can spark trust; findings that researchers say could be used to fuel growth of better-for-you lines.

ONE WEEK TO GO - HAVE YOU REGISTERED YET?

One week to go: FoodNavigator’s Sugar Debate separates the fact from the fiction

Sugar has been linked to everything from heart disease to obesity and cancers in recent months. But is it as bad as all that? Our free-to-attend debate aims to tackle...

Bakers blast 'flawed' FDA trans-fat crackdown: 'It's unlawful, unnecessary and will have unintended consequences'

Revoking the GRAS status of partially hydrogenated oils (PHOs) in a bid to crack down on artificial trans fats is like using a sledgehammer to crack a nut, says the...

Kamut wheat reduces IBS symptoms, finds human study

Replacing modern wheat with Kamut International’s trademarked ancient wheat in the diet may reduce symptoms of irritable bowel syndrome (IBS), finds research.

The FoodNavigator Forum

How does sugar affect health? Find out at FoodNavigator’s Sugar Debate: Separating Fact from Fiction

Sugar – at least in excess – has been blamed for everything from heart disease to obesity and cancers in recent months. But is it as bad as all that?

Bread and cereal highest contributors to children’s salt intake: Study

A professor of cardiovascular medicine has said industry must get their act together after his UK study found bread and cereal to collectively be the highest contributors to salt consumption...

Almonds & their skins show prebiotic potential: Human data

Fiber-rich almonds and almond skin may selectively boost the populations of bifidobacteria and lactobacilli in the gut, says a new study funded by the Almond Board of California.

Functional bakery: Could ‘edible films’ be a new strategy for probiotic delivery?

The use of edible films could be a new approach to the production of functional cereals and bakery products with added probiotics, according to new research.

Fat-busting seaweed: Scientists identify fat-blocking seaweed alginates

Alginates isolated from certain types of seaweed may have potential in weight loss supplements and foods, according to new research.

Healthy snackers driving growth in US cracker market

As Americans continue to trade traditional meals for smaller eating occasions throughout the day, the $7 billion market for US crackers (as of 2013) is benefiting from this shift in...

Sat fat linked to increased levels of dangerous abdominal fat

The fat composition of food not only influences cholesterol levels and the risk of cardiovascular disease but also governs where the fat will be stored in the body, say researchers.

AGE related dementia: Cooked foods and meats linked to Alzheimer's risk

Foods that are rich in advanced glycation end products (AGEs) from high cooking temperatures - including fried and cooked meats - may increase the risk of developing dementia, according to...

Frito-Lay files patent for ‘improved’ pita chip production

Frito-Lay has filed a patent for a pita chip production method that it claims reduces manual handling, wastage and plant footprint.

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