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Spanish team flags up 'right' formulation for functional bread

A blend of oat, rye, and buckwheat flours with wheat flour ensures a bread with added value in terms of nutrition, palatability, shelf life and ease of handling during processing,...

Vitamin D2-rich yeast effective for fortifying bread

Consuming bread formulated with vitamin D2-rich yeast is equally effective at boosting bone health measures as vitamin D3, suggests new data from an animal study.

Sweet potato derived flour best source of vitamin A, study

Orange sweet potato based flour is claimed to be a good delivery system of vitamin A and could be used to reduce deficiency in developing countries, a new study claims.

Consumption of grain based dietary fibres may reduce risk of death from CVD

Dietary fibre sourced from grains may reduce the risk of death from cardiovascular, infectious, and respiratory diseases, according to a new US study.

Sight and sound has limited impact on chewing of crispy foods: Study

Auditory and visual perception do not appear to play a significant role in control of chewing crispy foods, according to a new study from The Netherlands and Brazil – at...

Acidic ingredient yields rice flour bread with better texture, study

Adding monosodium phosphate to dough increases the volume of gluten-free bread based on rice flour and hydroxypropylmethylcellulose (HPMC) and improves its texture, claims new research.

Study begins to unlock the development of child taste preferences

Children’s knowledge and consumption of fast food has a significant impact on their palate and preference for foods that are high in added sugars, salt and fats, according to new...

Salty snacks increase asthma risk in children, study

New research suggests that children who consume salty snacks more than three times a week are almost six times more likely to have asthma symptoms.

UK agencies call for more research on food allergies

The UK’s food and medical research bodies are looking to expand understanding of the mechanisms underlying food allergies, with a call for new research that could help improve diagnosis, prognosis...

Antioxidant properties of ancient organic grain can protect against oxidative stress, study

Kamut Khorasan wheat, an ancient and organic grain, has antioxidant properties which protect against oxidative stress suggests a new study.

Fermented wheat flour may be safe for celiac patients, suggests study

Baked goods made from wheat flour fermented with certain micro-organisms may be tolerated by celiac disease patients, according to new research.

Enriched milk fats may aid weight control: Study

Milk fats, used as ingredients in confectionary and bakery, could be enriched with compounds called diacylglycerols which may aid weight control, according to a team of Dutch researchers.

Studies prompt interest in seaweed as salt replacer

Interest in seaweed granules as a salt replacer has soared in the last year, according to the producer, as the first results of a UK government-funded study indicate high consumer...

Study: Australia benefiting from folic acid fortification programme

A Medical Journal of Australia study has found blood folate levels have increased in the Australian population after mandatory folic acid fortification of bread products was introduced in September, 2009.

Plant sterol enriched rye breads may benefit serum lipids: Study

Study shows high fiber rye bread enriched with plant sterols significantly reduces levels of lipids in blood serum.

Food structure important to breakdown and sensory perception: Study

The structure of multi-ingredient foods may affect the way we chew, and break down, such products – and may influence the way we perceive foods with complicated structures, according to...

Reduction of pH key to green tea enriched biscuit quality, finds new study

Retention of green tea extracts in biscuits is improved by a reduction in the pH of the dough, finds new research looking at the stability of different catechins when fortifying...

Kids are just as happy with low-sugar cereals, suggests study

Children like and will eat low-sugar cereals if given a range of choices and may compensate for any lack of sweetness by eating more fruit instead, suggests new research published...

Wholegrain foods can reduce risk of cardiovascular disease, study

New research suggests that eating wholegrain foods, such as whole-meal bread or porridge could be as effective as blood pressure-lowering drugs.

Study supports concerns over popcorn butter flavor

Diacetyl - a chemical used in butter flavoring – may damages the lungs by reacting and forming complexes with amino acids in cell membranes, according to a new US study.

Pea flour can cut acrylamide levels in wholegrain breads, study

Acrylamide levels can be dramatically reduced by the addition of pea flour in wheat bran and wholegrain breads without any negative impact on colour and sensory properties, claims a new...

Bran fibre shows sugar-reducing, gut health boosting potential in cookies

Replacing sugar with wheat bran fibres in sugar snap cookies may allow up to 30 per cent sucrose replacement, and potentially offer gut health boosts, says a new study from Belgium.

Study predicts future US snack trends

A study claims to predict future US consumption and snack trends and help manufacturers adjust their business strategies to the “changing market”.

Study unlocks optimal conditions for enzymatic acrylamide reduction

Intermediate levels of the enzyme asparaginase, and low temperatures, may be the ideal conditions for low acrylamide formation in biscuits, suggests a new study.

Phenolic acids deliver high antioxidant functionality in dough, study

Phenolic acids retain their antioxidant activity after the baking process, said researchers who claim their findings are critical in terms of the development of functional foods.

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