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Fresh ideas to stay fresh: Bran may extend bakery shelf-life

Bran may help extend the shelf-life of bakery products like cakes, and enhance the taste profile, according to results of a new study from Greece.

Lancet paper blasts Cochrane salt study

Commentary in The Lancet, along with a new analysis of the data, has slammed the recent Cochrane review that claimed salt reduction had no effect on strokes or heart attacks.

High salt diet increases risk of CVD, death: Study

High sodium intake, especially when combined with a low potassium intake, is associated with an increased risk of cardiovascular disease and mortality, according to new research.

Finger millet flour may boost bakery nutrition: Study

The use of finger millet flour in bakery products may help to boost their nutritive profile without affecting quality or taste, according to new research.

Study highlights potential of African grains for bread production

Non-conventional African grains show promise in producing breads with good nutritional and sensory properties, and “deserve an increasing interest in bakery industry,” according to new research.

Research gaps means cereal based probiotic benefits for infants unclear: review

Data gaps are preventing a comprehensive assessment of the risk and benefits of probiotics in processed cereal-based baby foods, finds a Norwegian food safety body, which has flagged up the...

New extraction technique leads to enriched beta-glucan: Study

Dry extraction with supercritical carbon dioxide can enhance the separation of oat beta-glucan, starch and protein in distinct fractions, meaning a higher quality final product, according to new research.

Extruded bran makes better bread: Study

Breads containing extruded bran could help to provide a better quality loaf than its non- extruded counterpart, according to new research.

Grape extract gives sourdough rye bread antoxidant shot in the arm, study

The addition of a red grape by-product to sourdough mixed rye bread increased the antioxidant content of the increasingly popular bakery product but formulators need to ensure strict dosage control,...

Taurine may inhibit acrylamide formation: Study

Taurine, an ingredient most famously linked to energy drinks, may help reduce levels of acrylamide in foods, suggests new research from China.

Folic acid unlikely to worsen B12 deficiency problems: NIH study

Consuming folic acid from supplements or fortified grain products is unlikely to exacerbate problems associated with low vitamin B12 levels, says a new study.

Study shows French are sweet on snacks

The French Nutrinet- Santé study has published its first results on snacking habits and their impact on nutritional balance.

Aflatoxin levels in almonds warrant ongoing scrutiny, US study

The frequency of aflatoxin contamination was high in almonds from southern California when compared to that from central or northern California, claims a new US study.

‘Liquid shortening’ may reduce sat fats and improve cake quality, suggests study

Replacing more traditional solid ‘plastic’ shortenings with a liquid version made from oils and emulsifiers may increase the structural quality and shelf life of bakery products whilst reducing the need...

Fibrex can boost antioxidant levels in cookies, study

New research from Serbia has flagged up the antioxidant benefits and shelf life extension properties of a sugar beet fibre derived ingredient, Fibrex, when added to cookies.

Study reveals the ‘health halo’ of organic foods

Consumers may consider organic cookies, yogurt and potato chips to be tastier, healthier and lower in calories because they carry an organic label, according to a new study conducted by...

Mushroom β-glucan could be high-fibre wheat substitute, study

A wheat substitute derived from mushrooms containing β-glucans could be used to produce healthier cakes with quality attributes similar to those of the control, finds a new study.

Studying genes may lead to higher yield, sustainable oil palms

A new research project aims to optimise the production and quality of oil palm, helping to produce more sustainable crops, by using molecular genetics to boost crop breeding.

Millers seek incentives for research, greater policy coherence

Flour millers in the EU are calling for greater coherence between EU policies affecting supply, more incentives for research and innovation in addition to safety nets to deal with extremely...

Oil-hydrocolloid mix may cut trans fats without affecting quality: Study

The hydrogenated fat content of bakery products may be reduced by replacing trans fats with sunflower or coconut oils, and still maintain characteristics similar to ‘full-fat’ products, says new research.

‘Non-conventional’ yeasts may offer new tastes: EU project

A culture of new opportunities from yeasts may soon be on offer for food the food industry, as a new EU project aims to explore the potential of ‘non-conventional’ yeast...

Whey protein structure discovery heralds next generation gluten-free breads

Researchers in The Netherlands claim to have pushed back boundaries on gluten-free bread formulation by using whey protein and locust bean gum structured into a ‘mesoscopic’ protein particle suspension.

Enzyme treatment may remove peanut allergens, suggests study

An enzymatic treatment process may effectively reduce allergens in roasted peanuts by up to 100 per cent, according to new research.

Spanish team flags up 'right' formulation for functional bread

A blend of oat, rye, and buckwheat flours with wheat flour ensures a bread with added value in terms of nutrition, palatability, shelf life and ease of handling during processing,...

Vitamin D2-rich yeast effective for fortifying bread

Consuming bread formulated with vitamin D2-rich yeast is equally effective at boosting bone health measures as vitamin D3, suggests new data from an animal study.

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