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Infrared radiation cuts fat in gluten-free donuts: Study

Infrared radiation (IR) can be used in place of part of the traditional frying process to reduce fat in gluten-free donuts without impacting taste, research finds.

The low fat 'healthy halo': Fat labelling more powerful than calorie information in consumers' minds

When it comes to judging the health value of foods, a low fat label may be more powerful than caloric information, according to new research.

Comfort eating? Perceptions of fat are altered by mood and state of mind, finds study

People with mild depression or anxiety may have modified perceptions of how fat, sweet and bitter flavours which could result in higher consumption levels of unhealthy foods, researchers suggest.

Kellogg and General Mills RTE cereals: Sugar, sodium and fiber analysis

Kellogg and General Mills have largely slashed sugar and sodium and upped fiber in their US ready-to-eat (RTE) breakfast cereals, but in a number of products the sugar and sodium...

Researchers call for mandatory EU folic acid flour fortification

The European Union must embrace a mandatory folic acid flour fortification program given the prevalence of neural tube defects (NTDs) in newborns across the region, say researchers.

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.

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