Bread enriched with specific cereal fibers may beneficially modify bacterial populations in the gut without any adverse effects, says a new study by scientists from the University of Reading, UK...
The discovery of a taste receptor that controls the bitter flavour notes associated with stevia could lead industry to new ways to improve the taste of the natural sweetener, suggest...
Traditional unprocessed breads could be about to get a health kick from Spanish researchers, who are investigating ways to produce bakery products with high levels of omega-3 and fibre.
Baked goods manufacturers can use sunflower lecithin as an alternative to identity preserved (IP) soy lecithin if they are concerned about the latter being contaminated by genetically modified variants, claims...
Researchers at the University of Wisconsin claim to have developed a new oat variety that is richer in beta glucan, a compound that has been linked to heart health.
Changing children’s snacking intentions and behavior could be crucial in reducing childhood obesity rates, as US children consume about a quarter of their daily calories from snacks, according to a...
Research led by the controversial Italian scientist, Dr Morando Soffriti, linking the artificial sweeteners sucralose and aspartame to cancer, was presented today at the Children with Cancer science conference in...
Consumers are reluctant to sacrifice taste for health but brand and product familiarity does help, a new study suggests.
Consumption of fast food and commercial baked goods are linked to an increased risk of depression, according to new research.
Spent mushroom compost could help regulate the glycaemic response of snacks and boost the nutritional profile, according to a study.
A study in Korea has added to the growing body of research that says adding functional ingredient resistant starch (RS3) affects the rheological properties of wheat flour.
Adding lactic acid bacteria to sourdough can improve the nutritional value of white bread without hampering product appeal, according to a study.
Double yeasted dough (DY) has been found to improve the quality of sweet bakery products in research which used the Central European marble cake Kougelhopf.
Older women whose diets include a substantial amount of trans-fats are more likely than their counterparts to suffer an ischemic stroke, a new study suggests.
Swiss flavor giant Givaudan has launched a new programme aimed at developing reduced-calorie products that do not compromise on taste or mouthfeel.
Replacing fats and oils with fibre in the form of inulin could lead to 70% reductions in fat, whilst maintaining good taste and functionality, in bakery products, according to new research.
Altering the release profile of salt in crisps and snacks could help to lower levels of ‘unperceived’ sodium without affecting taste, say researchers.
‘On-the-go’ food and drink consumption has increased significantly in recent years in Germany, finds new research from Nestlé.
The British Nutrition Association has said that there is insufficient evidence that bread causes bloating and gastrointestinal discomfort.
Increased intakes of fiber may reduce the risk of pancreatic cancer by 60%; with both soluble and insoluble forms offering benefits, suggests a new study from Italy.
Using amaranth, millet or buckwheat flour to replace traditional flours can lower the glycaemic response in extruded breakfast cereals spelling opportunities for manufacturers, according to a study.
The discovery of a 'nourishing gene' that controls how nutrients are distributed in plants and crops could offer hope for improved crop yield and increased food production, say researchers.
Consuming up to 50% of all grain foods as refined grains will not lead to any increased disease risk, according to a study reviewing all relevant literature from the Noughties.
The culinary herb western parsley (WP) can boost antioxidant activity in fatty foods and improve stabilisation over a long storage period, according to a study by Japanese researchers.
Replacing wheat flour with lupin flour by up to 30% can increase protein and dietary fibre content without affecting taste, colour, texture and flavour, according to researchers in Australia.