Supplementing cookies with a mixture of the ethnologic extracts of medicinal herbs can raise antioxidant activity in cookies and reduce chemical spoilage, according to a study from Serbian researchers.
The flavonoid epicatechin that is present in dark chocolate could be used to treat human diseases, but studies to date have been too small and longer controlled tests are required,...
European consumers prefer bread with soft and springy qualities that deliver consistent quality, according to a study commissioned by bakery ingredients firm Novozymes.
The addition of xanthan gum may improve the quality of gluten free cakes, leading to improved bakery products for celiac patients, according to a new review.
A new study led by psychologists at the University of Bristol has found that when children are familiar with a snack food they will expect it to be more filling,...
Lightening the colour of protein rich flaxseed meal by bleaching it with hydrogen peroxide will improve the potential for using it as an ingredient in foods, say researchers.
Extracts from grape seeds or clove buds may prevent the formation of acrylamide in potato-based food products by over 60%, suggests a new study.
The addition of thickeners and stabilisers such as guar gum could help to boost the usage chestnut flour in gluten free breads, according to new research.
New research is hoping to determine whether the rising demand for ‘free from’ foods is driven by a real need or a fad, while also identifying the potential opportunities for...
Breakfast cereals make a significant contribution towards the micronutrient intake of the low-income UK population, according to new research.
A vitamin contained in breakfast cereals could help men with impotence problems, according to new research.
Increased intakes of folate following the introduction of fortification in the US was associated with a reduction in the incidence of colorectal cancer, says a new analysis.
Formulating gluten-free products with proteins from egg white may improve the volume of bread and enhance the overall product, suggests new research.
When it comes to bread, products containing 'functional ingredients' are less attractive to consumers than those with a clear and direct health benefit, says new research.
Research investigating the immune reactivity of tef, millet, amaranth, and quinoa has confirmed their safety in the diet of celiac disease patients.
The number of TV advertisements US children see for high-fat, salty and sugary foods and beverages has declined in recent years – but the majority of kids’ TV food advertising...
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.
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 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.
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.
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.
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...
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.
Breads containing extruded bran could help to provide a better quality loaf than its non- extruded counterpart, according to new research.
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,...