An extract from amaranth may extend the shelf-life of both gluten-containing and gluten-free breads, according to new research from Italy.
Adding polyphenols compounds to liquid peanut butter may reduce the level of proteins in the product responsible for peanut allergy, suggests a new study.
With satiety food formulations on the rise, breakthrough research from British scientists offers a deeper insight into the role of gut hormones on appetite and why a low GI (glycaemic...
Combining buckwheat flour and guar gum could lead to the gluten-free French bread with “improved quality attributes”, says a new study from France.
Formulating cakes with sesame oil, hydrocolloids and emulsifiers could replace fat in cakes, leading to low-fat alternatives of family favourites, suggests a new study.
Formulating rice noodles with alginate may enhance the structural properties of rice dough, which could lead to the development of a successful commercial rice noodle product, says a new study.
Portion-controlled packaging for snacks could play a dual role in fighting raging obesity rates by reducing consumer calorific in-take and heightening awareness to portion size, finds new research from the...
The use of salt replacers in the diet, as a means of reducing sodium intake, may improve blood pressure and artery health, says a new study from China.
Women with low blood levels of vitamin B12 are at increased risk of having a child with neural tube defects, according to the findings of a new study.
Adding the polyol glycerol to a whey protein based nutritional bar maintains the soft texture and consumer acceptability of the product during storage, says a new study.
Too much snacking on potato chips may increase the risk of hardening of the arteries, and raise the risk of cardiovascular disease, says a joint Polish-Swedish study.
Bread enriched with lupin kernel flour at the expense of wheat flour may reduce blood pressure and boost heart health, says new research from Australia.
Extracts from blueberries may reduce the size of tumours primarily found in infants and children, and improve survival, suggest new findings from a study with mice.
Hydrocolloids containing beta-glucan could be used to replace fat in cookies and peanut spreads, according to a new study from the US and Korea.
Reducing the intake of salt from the diet may improve the health of blood vessels, with the effects going beyond blood pressure benefits, says a new study.
Researchers at Tufts University have reported that low-carbohydrate diets may impair cognitive performance, following a study comparing an Atkins-type diet with a reduced-calorie regime.
Researchers at Princeton University claim that they have laid down the final pieces of evidence necessary to prove the existence of sugar addiction in animal studies.
New pest management legislation in Europe could result in crop production shifting to other countries and prices for commodities shooting up, a study has warned.
Curcumin, the natural pigment that gives the spice turmeric its yellow colour, may reduce the potential detrimental effects of acrylamide, says a new study from China.
A fragment released from pectin may protect against cancer by binding to a protein that plays a role in all stages of cancer progression, suggests new research from the UK.
Consuming too many calories may disturb the pathway in the brain that directly affects food intake and body weight, according to a new study.
Essential oils from cinnamon may inhibit the growth of micro-organisms by as much as 60 per cent, suggests new research from Greece.
A joint US-Japanese study has identified the compounds in pre-germinated brown rice responsible for the potential health benefits of this emerging health food.
New product design for health-profiled snacks demands a clear message, as a new study demonstrates consumers may opt to ignore the healthy snack, despite what they say.
Microparticles made from red seaweed may provide low-cost fat replacers for food and texturisers for beverages, according to new research.