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PepsiCo-funded study: Oatmeal better for satiety than RTE cereal

Oatmeal increases a sense of fullness and reduces hunger due to the viscosity and hydration properties of its beta-glucan content, according to research from PepsiCo.

Texture trick enables salt reduction in bread: Study

Reducing the density of bread increases the perception of saltiness providing bakers with a novel salt reduction strategy, researchers say.

Native Brazilian fruit holds snack bar promise: Study

The marolo fruit should be used in flour form for snack bars because of its powerful nutritional properties and ability to improve taste and quality, researchers say.

Nut consumption linked to lower pancreatic cancer risk in women

Frequent consumption of nuts may be associated with a lower risk of developing pancreatic cancer in women, according to new findings.

Baked blueberries may have altered polyphenol content warn researchers

Baking blueberries could lead to changes their polyphenol content, and alter the potential health benefits of the 'superfood', according to new research.

Frying temperatures key for flaxseed wheat chips: Study

Wheat chips can be fortified with flaxseed but frying temperatures must be high to counteract textural and taste impacts, research shows.

Insignia Technologies hits $1m for global trials

Insignia Technologies will go ahead with trials in the US, UK and Europe after renewed interest with a sizeable cash investment.

Protein source crucial to quality of gluten-free sweet baked goods: Study

The proteins in a formulation can drastically impact the quality and texture of gluten-free baked goods and therefore must be selected wisely, suggest researchers.

Low dietary fibre intake may increase cardiovascular risk: Study

There is a significant association between low intakes of dietary fibre intake and cardiometabolic risks including metabolic syndrome, cardiovascular inflammation, and obesity, according to new research that strengthens the previously...

Hydrocolloids improve seasoning adhesion on crackers: Study

Gums and modified starch have strong adhesive properties and can therefore replace oil and sugar for powder toppings on crackers, in turn reducing fat content, finds research.

Parents seeking balanced approach to nutrition in bakery: Cargill

As parents look to strike a balance between healthy and unhealthy foods in their childrens' diets, bakery manufacturers have an opportunity to innovate with healthier products in the cookies, breads/rolls, crackers...

Portion size science: There is still a lot we do not know, says review

Simply reducing portion sizes is not an easy solution to reducing energy intakes as results from laboratory based experiments do not necessarily reflect what happens in the real world, according...

Horizon Milling study: What drives consumer liking of whole wheat bread?

Although consumers vary widely in their sensory preferences when it comes to whole wheat bread, certain characteristics in whole wheat flour—such as decreased bitterness and increased sweetness—improve liking among most...

Almonds: satiating and nutritious snack without weight gain?

Snacking on almonds could fill you up and provide you with nutrients without making you put on weight, a study which looked at people with an increased risk of type...

Advertising of own-brand products 'absolutely necessary', say researchers

Increased 'brand awareness' of private label and own-brand products will help to reduce consumer perceptions of inferior quality and increased risk, therefore increasing the customer base, say researchers.

Popcorn lung: Diacetyl butter flavour alternatives may also carry risks

Butter flavour alternatives touted as replacements for the potentially harmful popcorn butter flavour diacetyl may be just as unsafe, warn researchers.

Chip makers can slash sodium by reducing salt crystal size, say researchers

Smaller salt crystals give a faster, more concentrated perception of saltiness in potato chips, offering a viable sodium reduction strategy, researchers say.

Nestlé files flax omega-3 cereal fortification patent

Nestlé claims to have overcome disadvantages in omega-3 fortification of breakfast cereals by using fatty acids derived from flaxseed and incorporating antioxidants for shelf-life.

Sweet findings: Prebiotic sugar replacers pack nutrition, improve gluten-free bread

The incorporation of prebiotic sugar substitutes can optimize nutrition and improve the eating quality and consumer acceptance of gluten-free bread, research finds.

General Mills files patent for improved RTE cereal fortification

High levels of fiber and/or calcium can be incorporated into a ready-to-eat (RTE) cereal without impacting eating quality by pelletizing the ingredients, General Mills says.

Want a winning energy bar? Go heavy, go rough, and take a pass on the fruit pieces

Connecting subtle cues consumers use to judge the quality and taste of a food with the context in which they experience those cues can help companies more closely align their...

International salt reduction: Local tailoring is crucial, warn researchers

Understanding and behaviours on salt consumption differ hugely from market to market across the globe – something manufacturers must take heed of when reducing levels, researchers warn.

RTE cereals: The childhood obesity culprits?

Manufacturers of high-sugar ready-to-eat cereals are misleading and confusing kids in child-targeted TV advertising, researchers claim.

Rye bran extract holds gluten-free promise despite industrial limitations: Study

Pentosan extract from rye bran can be used to thicken and nutritionally improve gluten-free bread but the complex processing could limit industrial-scale use, researchers find.

Could beetroot bread help lower heart disease risk?

Enriching bread with nitrate-rich beetroot could help to lower our risk of heart disease by reducing blood pressure and improving blood vessel functioning, according to new research.

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