Maltitol, isomalt and sorbitol can successfully replace sugar in muffins without any drastic changes to batter properties, finds research.
Vitafoods Europe and Probiota 2014 – two separate events – close the period for submission of scientific and other papers this Friday. Yes in two days.
General Mills has developed a no-bake method for granola that ensures the desired toasted appearance and flavor while reducing costs, energy and production time.
Jatropha protein concentrate can be used to fortify bread without adverse textural impact and bakers should consider using the ingredient more, researchers say.
Fluorescent sensors hold great potential for manufacturers looking to detect acrylamide rapidly in potato chips and cookies on the processing line, researchers say.
A controversial new report alleging that genetically engineered foods could be an environmental trigger for gluten sensitivity and celiac disease has been challenged by the Celiac Disease Foundation and a leading plant geneticist....
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.
Reducing the density of bread increases the perception of saltiness providing bakers with a novel salt reduction strategy, researchers say.
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.
Frequent consumption of nuts may be associated with a lower risk of developing pancreatic cancer in women, according to new findings.
Baking blueberries could lead to changes their polyphenol content, and alter the potential health benefits of the 'superfood', according to new research.
Wheat chips can be fortified with flaxseed but frying temperatures must be high to counteract textural and taste impacts, research shows.
Insignia Technologies will go ahead with trials in the US, UK and Europe after renewed interest with a sizeable cash investment.
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.
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...
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.
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...
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...
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...
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...
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.
Butter flavour alternatives touted as replacements for the potentially harmful popcorn butter flavour diacetyl may be just as unsafe, warn researchers.
Smaller salt crystals give a faster, more concentrated perception of saltiness in potato chips, offering a viable sodium reduction strategy, researchers say.
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.
The incorporation of prebiotic sugar substitutes can optimize nutrition and improve the eating quality and consumer acceptance of gluten-free bread, research finds.