Increased intakes of resistant starch and wheat bran may improve regular bowel habits in healthy adults, say findings from a new study funded by Tate & Lyle.
Formulating bread with Bifidobacterium strains may reduce levels of a compound in high-fibre bread thought to be behind fibre’s impairment of mineral absorption, says a new study from Spain.
One of Ireland’s natural resources - seaweed – could yield a range of new food ingredients, including colour, flavours and healthy compounds.
Replacing the sugar in strawberries with the natural sweetener stevia could lead to a new range of low-calorie dried fruit products, says a new study from the Americas.
Inulin can replace trans-fatty acids in snack food formulations, turning it into a healthy snack with good consumer acceptance, says a new study from Brazil.
Specific enzymes could lead to better quality oat-based bread for the burgeoning gluten-free market, says a new study from Ireland.
Exposing Baker’s yeast to a salt solution prior to bread baking can improve the volume, texture, taste, and aroma of the finished product, says a new study.
Recommendations to increase folic acid intakes during the early stages of pregnancy may reduce mental and emotional health problems in children, says a new study.
Microparticles made from seaweed may provide low-cost fat replacers for food and texturizers for beverages, as well as delivery vehicles for value-added bioactives, suggests new research.
German scientists have identified two strains to produce amaranth-based sourdoughs, potentially opening the way towards new gluten-free formulations.
A low-salt, low-fat gluten ingredient is being developed in Australia, with the potential to offer formulators a product with a lighter colour and enhanced texture.
Meals based on pea protein make a smaller contribution to global warming and are better for soil than animal protein meals, but they fall down on energy use, says a...
Proline, an amino acid found in wheat flour, may reduce the formation of acrylamide by 80 per cent, suggests new research from the UK.
Climate change could result in severe shortages of two of America’s most important grains, according to the authors of a new study published online in the Proceedings of the National...
An abnormal response to wheat proteins may tip a person’s delicately poised immune system into developing type-1 diabetes, suggests a study from Canada.
Eating a high-fibre breakfast from rye may increase feelings of satiety and lead to reduced food intake later in the day, says a new study from Sweden.
A blend of trans fat-free stearic acid-rich and oleic acid-rich oils can produce cookies with the same characteristics and consumer acceptance, says new research from Canada.
Formulating breads with one quarter of current levels is possible without detrimentally affecting the rheological properties and the performance of the dough, says a new study from Ireland.
Crackers made from the flour of chickpeas may contain between 3 to 6 times more iron than existing products, offering nutrient-rich options to the burgeoning gluten-free market.
Certain cereals and salty snacks like popcorn may be healthier than previously thought thanks to their unusually high antioxidant content.
Leatherhead Food International (LFI) is launching a new industry collaboration project to explore the replacement of fats with water-in-oil (W/O) emulsions.
The appearance of an undesirable greenish hue on cooking oats and oat products may be related to leavening agents and the water used, say new results from the US.
National Confectioners Association (NCA) has rejected data and factual claims from a new study suggesting that confectionery makers are returning to the US.
Formulating gluten-free breads with common emulsifiers may delay the staling of the products, leading to longer shelf-life, according to new research from Germany.
NutraIngredient’s Snack Size Science brings you the top nutrition research news every two weeks. This week we spill the beans on the potential of chocolate to lower blood pressure.