Innovation is the ‘life lead’ of Kellogg’s snacks arm and efforts will be pumped into new product development and flavor additions to set the segment soaring in 2013, the president of...
Donuts fortified with green tea and green coffee extract have heightened antioxidant properties and lower acrylamide levels, a new study finds.
PepsiCo’s baked potato chips are an outstanding example of fat reduction in a popular snack and from a public health perspective it is a tragedy they are not a mainstream...
Replacing wheat flour with resistant starches may improve the nutritional profile of cookies that are also tastier than ‘conventional’ cookies, says new research.
Using tagatose to sweeten food and drink products has taken a step forward as Korean scientists report the ‘first quantitative data on the relationship between the sweetness of tagatose and...
Wheat-rye bread fortified with cereal dietary fiber, beta-glucan hydrogel and sourdough starter culture could be used in diabetes and obesity programs, a study suggests.
A diet rich in buckwheat products would provide a daily dose of the sugar d-fagomine linked to benefits in the range of the active dose seen in supplemental studies, says...
Adding rice bran to a rice flour-based gluten-free bread recipe could boost fiber content and improve the sensory acceptance and shelf life, according to researchers.
Enriching breads with wheat bran, resistant starch and locust bean gum results in favourable tasting products but can reduce volumes and lengthen mixing times, study finds.
Adding soy protein to the formulation recipe for dough may enhance the quality of the product after freezing, suggests new research from Ohio State University.
Ginseng powder used in bread and cookie formulations adds nutritional punch but significantly reduces end product size and volumes, a study finds.
Fibre, prebiotics, quinoa and omega-3 are just some of the ingredients manufacturers are formulating into bread as health commands a hold on the sector.
The addition fibre to partially baked and frozen breads could help to improve functional characteristics whilst meeting consumer demand for healthy foods, according to new research.
Lentil flours can be successfully incorporated into sponge cake formulations but flour particle size is crucial to the end quality of the product, finds a new study.
Buckwheat flour significantly improves the nutritional and textural properties in gluten-free bread formulations, a study has found.
Prevalence of celiac disease in the United States may vary by ethnicity, with the highest prevalence among non-Hispanic whites, according to a new study published in The American Journal of Gastroenterology....
Researchers claim to have found a stevia muffin formulation that has all the qualities of a sugar muffin and gives four times the amount of fibre content.
The artificial butter flavouring 2,3-pentanedione, used to provide butter taste and aroma in microwave popcorn is an ‘inhalation hazard’ that may cause severe lung disease in food industry workers, warns new research....
Researchers claim that coffee silverskin can be used as a dietary fibre source in bread without impacting quality.
An artificial food flavoring compound used for its butter-like taste and mouthfeel may be linked with key processes in the development of Alzheimer's disease, according to new research.
Bread made with chickpea flour could help to make gluten-free breads more acceptable, according to new research.
Interest in cognitive benefits and claims is building in the food industry, with continued work to strengthen the science behind them, according to a leading nutritionist.
On-going quality issues with high-fibre baked goods mean consumer acceptance of such products remains low, despite increased demands for healthy products, say researchers.
A new study has questioned advice to include quinoa in gluten-free diets for those with celiac disease, finding that some varieties may trigger symptoms.
Calcium salts can be added to gluten-free breads with the addition of inulin without affecting product quality, according to a study.