Isomalt can be used to protect the ascorbic acid content of apple snacks during baking, say researchers.
Salt and fat content in processed food could be reduced by altering food pore size - without affecting the taste, say scientists.
Cereal fiber has a ‘potentially protective’ role, say US researchers, after a study showed that people with the highest intake of cereal fiber had a 19% lower risk of death.
The world’s first DNA map of global wheat varieties will give unprecedented knowledge on genetic characteristics, helping breeders to innovate faster, says a Kansas State University plant pathology scientist.
Gluten-free bread can be enhanced with amino acid and sugar pairs ahead of baking to improve aroma in the final product, researchers find.
Adding an exotic ‘superfood’ ingredient gives fresh appeal to a well-established product – and manufacturers don’t have to look far for the latest one as analysts say that post-recession consumers...
White bread fortified with antioxidant-rich onion skins presents promise in preventing onset and spread of gastric cancer cells, researchers claim.
Almonds could present a huge allergen threat to people but the full extent of the risk is unknown because of the lack of data on their allergenic properties, according to...
White peanut kernel could help reduce Enterohaemorrhagic E. coli (EHEC) and Salmonella, according to a study.
Egg yolk granules can be used in gluten-free muffins to significantly reduce cholesterol and fat content, but further R&D is needed to overcome texture difficulties, find researchers.
General Mills has filed an international patent application to protect an invention that uses ‘fat particles’ to distribute sodium in localized concentrations in dough or bakery products, allowing it to...
A food and concept designer who designed a snack concept as a ‘fully edible ecosystem’ using 3D printing says she wants to show that lab-produced food can be natural, healthy...
Skipping breakfast may typically be associated with obesity but a recent study on young women suggested it could also lead to an increased risk of developing type 2 diabetes and...
Nestlé has filed a patent on a recipe and process to increase crispiness in China’s traditional sweet pastry Sachima to draw in younger consumers.
The number of children aged over two years diagnosed with coeliac disease in the UK has nearly tripled in the last two decades, but those from lower socioeconomic backgrounds are...
Lutein-enriched bakery products hold promise, particularly muffins and cookies where bioavailability is strong, say researchers.
Bacteria that have evolved to help us digest the yeast that give beer and bread their bubbles could also help to fight off yeast infections and autoimmune diseases such as...
Nestlé has filed a patent on a method to manufacture shelf stable, instant congee made adding hot water to target busier consumers.
Eating more whole grains may be linked to a reduced risk of mortality, especially in deaths due to heart disease, say researchers.
Ready-to-eat grain-based dessert manufacturers in the US must do more to reformulate cakes, donuts, pastries, pies and cookies because there has been little change between 2005 and 2012, researchers warn.
Kellogg has developed a process that micro-grinds bran to create a more versatile and palatable powder.
Auckland University researchers have found that a diet that is high in fibre helps reduce harmful inflammation in the lungs of smokers.
Using glycemic index (GI) as a guide to healthy food choices may not help improve cardiovascular risk factors or insulin resistance, researchers warn.
A new inulin-propionate ester (IPE) ingredient may increase appetite-reducing hormones and make people feel fuller, according to research published in the journal Gut.
General Mills has filed three patents for gluten-free doughs that it has developed in ready-to-bake format to offer an alternative to dry mixes.