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Study unlocks trigger for late-night snack cravings

An evolutionary trait that helped predecessors store energy in times of food scarcity may now be the driving factor behind obesity, say researchers studying the reason behind late-night snack cravings.

Don’t ‘replace’ salt – just use it better, says formulation expert

Food and snack manufacturers should be looking at innovative solutions that involve using less salt to do more, rather than simply using salt replacement products, according to Wayne Morley of...

Antioxidants could take acrylamide mitigation to the next level, say researchers

Researchers and industry wishing to reduce acrylamide levels in food should put more work in to understanding the full formation mechanism of the potential carcinogen - and how antioxidants can...

Sourdough improves quality of par-baked frozen breads, study

Use of certain sourdough cultures can improve volume and crumb firmness in partially baked whole wheat bread, finds new research.

The true taste of strawberry: Researchers reveal mechanism to allow biosynthesis of key aroma compound

Molecular analysis has revealed a new route for the biosynthetic production of key strawberry aromas that may help industry produce products with 'the true flavour of strawberry', researchers have revealed.

How to slash oil content in sweet potato chips by 60%: Study

The oil content of sweet potato chips can be reduced by 60% if vacuum fried with an additional de-oiling mechanism, finds new research.

Study unlocks benefits of walnut for heart health

The heart health benefits of walnuts may be linked to different parts of the nuts acting on different physiological functions, says new data in the Journal of Nutrition.

Looking for the perfect low sodium snack? Try salted peanuts…

While health-conscious consumers are increasingly sprinkling almonds, walnuts and other more ‘upmarket’ (and expensive) nuts on their oatmeal or Greek yogurt for a nutritional boost; peanuts - especially the salted,...

Slashing food waste: Turning bread into useful enzymes

Waste bread does not need to go to landfill sites but can instead be broken down into useful enzymes, finds new research.

Oatmeal beats ready-to-eat cereal on satiety, PepsiCo research shows

Remember the gluey texture of the oatmeal your mom served you as a kid? Turns out, this is a good thing, according to new research comparing the satiating effects of...

Pea protein + soluble fiber may slash cholesterol levels: Animal data

Combining pea protein with oat fiber or apple pectin may help reduce cholesterol, with the effects being additive, suggests new results from the University of Milan in Italy.

Millet promise stopped short by processing shortfalls, review

Millet is nutritionally superior to wheat and other gluten-free grains, yet a lack in novel processing technologies at a commercial level is holding industry use back, a new review finds.

RTE cereals reduce BMI in obesity-prone minority, low-income kids: Study

Obesity-prone minority US children from low-income families could reduce their body mass index (BMI) by prolonged consumption of ready-to-eat (RTE) breakfast cereals, new research suggests.

Fibrous barley and mushroom beta-glucans reduce glycemic response of extruded snacks: Study

Fiber content of extruded snacks can be upped while the glycemic response is lowered with the inclusion of beta-glucan fractions from barley and mushrooms, finds new research.

Multiple emulsions backed for functional food development

Better use of multiple emulsion systems could help industry to develop better functional foods by reducing levels of fat, sugar and salt whilst also providing ways to incorporate bioactive compounds,...

Sorghum is celiac-safe: Study

The cereal grain sorghum is a safe food for consumers with celiac disease and therefore ideal for gluten-free formulations, new research finds.

RTE cereals can help close ‘chronic’ US fiber gap: Study

Only one in ten US consumers gets the recommended amount of fiber, but fibrous whole grain ready-to-eat (RTE) cereals can boost daily intake by around 14%, a new study finds.

Protein-rich breakfast prevents 'unhealthy snacking' later: Study

A protein-rich breakfast can significantly improve appetite control and help to reduce unhealthy snacking in the evening, new research says.

Texture and fullness: The psychology of satiety

Texture is important for the liking of a food, but it also offers valuable clues to our expected feelings of fullness. Now experts believe that subtle alterations in food texture...

Apple cider waste to snacks: UK NPD specialist develops process

UK new product development (NPD) specialist Omniceutica has developed a process that transforms apple pulp and surplus fruit waste from cider making into nutrient-dense, bite-sized snacks.

Omega-3 fish oil and fish proteins stable and accepted in kids' snacks: Study

Corn snacks fortified with omega-3 fish oil and fish protein powder through seasoning are accepted by children and stable but shelf-life is limited to 12 weeks, a new study finds.

African yam bean RTE breakfast cereal holds promise for diabetics: Study

Ready-to-eat (RTE) breakfast cereal made using African yam bean, maize and coconut extract holds promise for diabetics, researchers say.

Coarser flours give best volumes in gluten-free maize bread: Study

Maize flours with coarser particle size are the most suitable for making gluten-free bread, a study finds.

Resistant starch may aid in IBD and cancer resistance: Study

A diet packed with resistant starch may help to prevent both inflammatory bowel disease and colorectal cancer, say researchers.

Natural antifungals from sourdough have food potential: Researchers

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...

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