The inclusion of resistant starch (RS) and fibre blend in bake-off bread formulation induces a reduction in the specific volume of the bread and an increase of hardness while pectin...
A diet that includes pistachios could help improve heart health, according to a new study, which suggests that regular servings of the nuts reduce the risk of cardiovascular disease.
The next generation of gluten-free products may be achieved with sourdough technology and better processing of oats, according to the EU’s HealthGrain project.
Flaxseed lignans might offer protection against breast, prostate, colon, and skin cancers while the soluble fibre they contain could help maintain steady blood sugar levels, found a review of research...
Consuming a gluten-free or a casein-free diet may not offer any benefits for people suffering from autism or its related disorders, says a new review of the science to date.
Interesterified trans free bakery shortenings (IETFS) can be used effectively to replace hydrogenated shortening (HS) and still give better spread ratio, lesser hardness and higher sensory acceptability for baked products...
Bakery workers were nearly eight times more likely to have an asthma exacerbations than those working in other industries, reports a new analysis of 2003 European research data.
Reducing intakes of saturated fats in the diet, and consuming polyunsaturated fats in their place, may reduce the risk of coronary heart disease by 19 per cent, says a new...
American children are moving toward ‘constant eating’ with three snacks a day as well as three regular meals, according to a paper published in the journal Health Affairs.
Consumption of fibre-rich rye bread may ease constipation and perform commercial laxatives, according to a new study from Finland.
A new study has uncovered several barriers for adolescents in reaching the recommended wholegrain intake of three portions per day – including lack of availability and taste preference.
Bakery formulators who use ingredients like glycerol or fats should exercise caution when using sucralose, suggests a new study from Canada.
Adding inulin to white breads increases its nutrition quality but also accelerates the baking process and the crucial Maillard reaction, according to new research on the fibre.
Increased intake of salt may boost the risk of heart disease, while increased consumption of salted foods may increase the risk of cancer, says a new study from Japan.
Young Swedish men are consuming twice as much salt as recommended, says a new study which increases pressure on the food industry to curb the salt content of its products.
A new study has indicated that packed lunches given to school children by parents in the UK do not meet the nutritional standards for meals provided by the educational establishment.
Supplemental blueberries for only 12 weeks may boost memory in older people with early memory problems, says a new study from the US.
Rye’s reputation as a cereal particularly at risk of acrylamide formation could be unfounded, according to a new study published in the Journal of Agricultural and Food Chemistry.
Bran cereal with unsweetened raisins does not increase the levels of acid in dental plaque than bran flakes alone, which may put paid to the commonly held perception that raisins...
A preference for fast food may enhance our preference for salt, says a new study from Korea with important implications for salt reduction targets around the world.
Incorporating an apple skin powder, an under-utilised food-processing by-product, in bakery products could boost the fibre-content of the product, says new research.
In the second part of our special on cranberries, NutraIngredients looks at the supply for the berry, and asks ‘what issues are bogging down cranberry supply?’
Folic acid supplements during pregnancy may not only reduce the risk of birth defects but also protect the children from congenital heart defects, says a new study from the Netherlands.
Extracts from apples may inhibit the formation of acrylamide in potato chips, offering formulators an alternative to reduce levels of the suspected carcinogen.
An inulin-rich extract that also contains polyphenols and other bioactive compound is very well tolerated, says a new study from France that builds the science behind an emerging product.