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.
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...
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...
Use of certain sourdough cultures can improve volume and crumb firmness in partially baked whole wheat bread, finds new research.
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.
The oil content of sweet potato chips can be reduced by 60% if vacuum fried with an additional de-oiling mechanism, finds new research.
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.
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,...
Waste bread does not need to go to landfill sites but can instead be broken down into useful enzymes, finds new research.
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...
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 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.
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.
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.
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,...
The cereal grain sorghum is a safe food for consumers with celiac disease and therefore ideal for gluten-free formulations, new research finds.
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.
A protein-rich breakfast can significantly improve appetite control and help to reduce unhealthy snacking in the evening, new research says.
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...
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.
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.
Ready-to-eat (RTE) breakfast cereal made using African yam bean, maize and coconut extract holds promise for diabetics, researchers say.
Maize flours with coarser particle size are the most suitable for making gluten-free bread, a study finds.
A diet packed with resistant starch may help to prevent both inflammatory bowel disease and colorectal cancer, say 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...