Powerful antifungal compounds produced from linoleic acid found in bread flour are the key reason for sourdough bread’s mould resistant properties, and have potential to be used in a host...
Pea is the ‘most acceptable’ protein for starch based gluten-free bread, finds new research.
Regulatory limits on the levels of moulds and toxins present naturally in foods produced from grain crops should be expanded to include so-called ‘masked mycotoxins’, suggest researchers.
Consumption of presweetened cereals does not predict obesity in children, a new study published by Kellogg finds.
The rise of celiac disease is not a result of higher gluten content from wheat breeding but more likely a result of increased per capita consumption of wheat flour and...
Researchers have claimed that mixing has a much bigger impact on the quality of gluten-free bread than was previously understood and have found variations depending on levels of hydration in...
There is potential in hot extrusion processing to enhance the nutritional profile of ready-to-eat (RTE) snack products enabling health demands to be plugged in a booming sector, a new review...
Smaller and larger snack portions are equally effective in decreasing cravings and feelings of hunger, say researchers.
Regular consumption of foods that have been deep-fried is associated with an increased risk of developing prostate cancer, warn researchers.
More frequent meals and snacks among primary school children may be associated with a lower risk of overweight and obesity, according to new research published in Public Health Nutrition.
Spanish food research technology centre AZTI-Tecnalia is developing an international community of ‘foodwatchers’ to detect trends and business opportunities for the food and beverage industry.
The publication of a new report on GM foods is an opportunity for industry, consumers, and policy makers to put aside the confusion of the past and ‘take a fresh...
Fruit powders incorporated into extruded snacks improve the nutritional profile and are well accepted by children in terms of taste and appearance, finds study.
The compound believed to one of the ‘active ingredients’ in a high-fibre diet could have clinical potential to control the progression of prostate cancer in patients diagnosed in early stages...
Controlling levels of a bran compound known as ferulic acid could help to improve the taste and smell of whole wheat bread products, researchers suggest.
Three main methods to determine fat levels in bakery show up conflicting results in the same commercial samples, say researchers who warn that measurement and labelling of fat may be...
Onion skins that are normally consigned to waste bins could be used to up antioxidant activity in wheat bread without affecting consumer appeal, according to researchers.
Increased intakes of vitamin B6 and riboflavin (B2) are associated with a 20% reduction in the risk of colorectal cancer, says a new study.
Frito-Lay North America has filed an international patent for a method it has developed to reduce the oil content of potato chips by around a third.
Consumption of junk food and snacks could significantly increase the risk of certain cancers in people with a pre-defined high risk due to a genetic condition, warn researchers.
Food companies are looking for new ways to appeal to frugal consumers while cutting their own costs – and ingredient companies are coming up some innovative answers.
The production of celiac safe food products from non-commercial, traditional wheat strains has great potential, despite a recent study suggesting some are not suitable, say researchers.
General Mills is seeking label friendly ingredients that prevent the growth of yeasts and molds in dry packaged fruit-based foods.
United Biscuits has injected huge efforts into new product development (NPD), range extensions and flavor variants as it heads into 2013 minus its flagship snacks arm KP Snacks.
Consumer demand for fiber-rich products is predicted to continue to sky rocket, with some industry observers claiming fiber will have ‘rock star’ status for the food and nutrition industries.