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DISPATCHES FROM INTERNATIONAL WHEY CONFERENCE 2014

Opportunities in protein-enriched 'everyday food' for the elderly: Fonterra

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 give better gluten-free texture and nutrition: Study

Bovine proteins freeze dried with inulin can improve the overall structure and nutritional value of gluten-free breads, say researchers.

Eating can be addictive - but sugar and fat are not like drugs: Review

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 products must address celiac metabolic disorders, warns researcher

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.

Almond intake may lower heart disease chance in high-risk groups

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...

Junk food could reduce appetite for healthier balanced diet

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...

Study backs fibre-based satiety ingredient to reduce food intake

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.

A taste of the future? Wine waste to fortify baked goods

Wine grape pomace can be used to increase the antioxidant and dietary fiber content in breads, muffins and brownies, find researchers.

Kids’ cereal in New Zealand needs regulatory overhaul, say 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.

Patent Watch

General Mills files patent for sodium-reduction via enhanced saltiness

General Mills has developed a method to enhance perceived saltiness using taste-modulating bioactive compounds, thus enabling sodium reduction.

Does snacking have a place in dietary guidelines?

Yes, 'snacking’ has its place in health promotion campaigns but there are communication barriers to overcome and recommendations must consider age and meal behavior, a review finds.

Tree nuts can improve glycemic control in type 2 diabetics: review

A review of 12 clinical trials found that daily intake of tree nuts improve glycemic control in adults with type 2 diabetes. 

Researchers unravel EU hydrocolloid health claims

Planning, wording and relevant science are the keys to fibre health claim success in the EU, researchers have found after scrutinising the European Food Safety Authority (EFSA) approach to hydrocolloids.

Veggie bread: Yellow pepper boosts nutrition, lowers GI

Yellow pepper flour can boost the antioxidant content and slow glucose release in bread, find researchers.

Optimizing bakery production: Modified genetic algorithm most ‘promising method’

Using a modified genetic algorithm (MGA) to design scheduling plans in an industrial bakery can save costs and resources, scientists say.

Australia

Victorian grains to reap long-term research benefits

Grain growers in the state of Victoria will benefit from a new five year agreement that will increase research and development in their industry, according to the Australian agriculture minister.

Dietetic products an ‘easily attainable’ goal for bakers: Review

Baked goods that meet specific nutrient needs, food intolerances or strict diets and still taste good are easy to develop, a review suggests.

DIGGING INTO INNOVATION AND NPD WITH DATAMONITOR CONSUMER

What do women want (from bread)?

Manufacturers should look to develop breads tailored to women’s nutritional needs, according to a Datamonitor researcher.

Hope for cheaper, more accessible wheat as genetic blueprint of bread wheat genome unveiled

There is hope for cheaper and more accessible wheat as a draft genetic blueprint of bread wheat genome is unveiled by the International Wheat Genome Sequencing Consortium.

Salty snacks may increase metabolic syndrome risk by 56%: Study

Higher consumption of salty energy-dense snacks may be a factor in the development of metabolic syndrome, according to Iranian researchers.

‘Stand-still’ cereal segment should consider milk-less snack bags: Canadean

Cereal makers should consider moving NPD away from the breakfast table and introducing milk-free snack bags to be eaten like crisps, according to Canadean.

Chia seed, tartary buckwheat gluten-free bread ticks nutritional boxes: Research

Gluten-free bread made with omega-3 and flavonoid-rich chia seed and tartary buckwheat flour has 12 times greater alpha-linolenic acid (ALA) content and 75% greater total antioxidant capacity than wheat bread,...

Gene marker increases celiac risk in young children; environment can’t be ignored

A study published in the New England Journal of Medicine found that 26% of children with two copies of a high-risk variant in a specific group of genes develop an...

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,...

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