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Focus on cognitive benefits builds

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.

Fibre-rich bakery goods: An on-going industry challenge

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.

Some quinoa varieties may be unsuitable for strict gluten-free diets, study suggests

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.

Fortify gluten-free bread with calcium without quality loss, say researchers

Calcium salts can be added to gluten-free breads with the addition of inulin without affecting product quality, according to a study.

Study backs antioxidant-rich coriander bread fortification

Naturally antioxidant-rich coriander leaves improve the sensory and bakery characteristics of white bread significantly, while also prompting enhanced shelf-life, according to researchers.

Study: Almonds may have 20% fewer calories than previously thought

Almonds may contain 20% fewer calories than previously thought, with potential implications for nutrition labeling, according to new research published in the American Journal of Clinical Nutrition.

Nestlé study claims multi-micronutrient fortified cereal pros

Cereal and milk fortified with multiple micronutrients beyond simply iron can reduce iron-deficiency anaemia in children, according to Nestlé commissioned research.

Functional gluten-free biscuit developed using ancient cereal

Researchers have developed a functional biscuit from the ancient cereal teff flour that it claims is suited to celiac patients and sportsmen.

New rice fiber adds fiber without bulk or taste issues, claims SunOpta

Canadian natural and organics group SunOpta has introduced a new rice fiber ingredient made from rice hulls, which the company says allows formulators to add clean label fiber without the...

Milk fat may lead to bowel diseases by altering gut bacteria: Study

Saturated milk fats commonly found in Western processed foods could be leading to changes in the gut ecosystem that result in higher risks of inflammatory bowel diseases, warn researchers.

Ensuring quality in nutritional pulse based pitas: Study

Navy and pinto beans are the best suited when making pita breads with pulse flours in place of wheat but substitution must be minimised to 25% if quality is to...

Inulin can up nutritional profile of gluten-free bakery if water binding can be mastered – study

Researchers claim to have found the key to preventing dough modification from inulin addition for functional gluten-free bakery.

‘Wholegrain is not the whole answer’ says Kellogg

Consumers are mistaken in immediately assuming that wholegrain foods are a good source of dietary fibre, says Kellogg.

Low carb diets may increases heart disease risk

Schemes to reduce fat in foods may lead to reductions in heart disease risks, but switching to low carbohydrate foods may lead to increased cholesterol levels and higher risks of...

Resistant starch balances texture in reduced-fat biscuits, study

Replacing some flour content with resistant starch (RS) in short-dough biscuits is a good way of balancing out the detrimental effects of fat replacement on texture, according to a study.

Cereal fibers show prebiotic potential in bread: Puratos study

Bread enriched with specific cereal fibers may beneficially modify bacterial populations in the gut without any adverse effects, says a new study by scientists from the University of Reading, UK...

Taste receptor discovery could help industry ease the bitter taste of stevia

The discovery of a taste receptor that controls the bitter flavour notes associated with stevia could lead industry to new ways to improve the taste of the natural sweetener, suggest...

Spanish research team look to develop healthy ‘traditional’ breads

Traditional unprocessed breads could be about to get a health kick from Spanish researchers, who are investigating ways to produce bakery products with high levels of omega-3 and fibre.

Sunflower can replace soy lecithin claims Sternchemie

Baked goods manufacturers can use sunflower lecithin as an alternative to identity preserved (IP) soy lecithin if they are concerned about the latter being contaminated by genetically modified variants, claims...

Researchers develop new beta glucan-rich oats

Researchers at the University of Wisconsin claim to have developed a new oat variety that is richer in beta glucan, a compound that has been linked to heart health.

Snacks account for a quarter of kids’ calories: Study

Changing children’s snacking intentions and behavior could be crucial in reducing childhood obesity rates, as US children consume about a quarter of their daily calories from snacks, according to a...

Industry damns sucralose study at cancer conference

Research led by the controversial Italian scientist, Dr Morando Soffriti, linking the artificial sweeteners sucralose and aspartame to cancer, was presented today at the Children with Cancer science conference in...

Packaging counts but taste trumps health in biscuit study

Consumers are reluctant to sacrifice taste for health but brand and product familiarity does help, a new study suggests.

Baked goods and fast-foods linked to depression: Study

Consumption of fast food and commercial baked goods are linked to an increased risk of depression, according to new research.

Mushroom waste can boost fibre and lower glycaemic response in extruded snacks, says study

Spent mushroom compost could help regulate the glycaemic response of snacks and boost the nutritional profile, according to a study.

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