Foods that are rich in advanced glycation end products (AGEs) from high cooking temperatures - including fried and cooked meats - may increase the risk of developing dementia, according to...
Frito-Lay has filed a patent for a pita chip production method that it claims reduces manual handling, wastage and plant footprint.
Understanding how the freezing process impacts wheat gluten proteins rather than whole gluten may enable better preservation of frozen dough, researchers say.
UK scientists have developed a new strain of hemp plants with 'dramatically increased' contents of oleic acid, making it an attractive oil for industrial use.
Hurdles in food safety, taste and consumer acceptance await on the London South Bank University’s quest to join two big food innovations: 3D printing and insect-based ingredients.
KP Snacks has filed a patent on a method to incorporate flavors into the matrix of potato chips, rather than dust onto the surface with oil, enabling fat reduction.
High intakes of salt throughout adolescence may be associated with levels of obesity and inflammation, regardless of calories consumed, say researchers.
University of Adelaide researchers have been using nanotechnology and the fossils of single-celled algae to develop a novel chemical- and resistance-free way of protecting stored grain from insects.
A Frito-Lay leader says that for creative packaging ideas to work, developers must put the consumer first and create packs that “delight” the shoppers they’re targeted at.
Protein-rich red seaweed extract can be used in bread to aid heart health, say researchers.
The fiber and whole grain intakes of many Americans are still falling well short of the recommendations, but food such as ready to eat cereals, yeast bread/rolls, and oatmeal are...
We know that almost a third of the population has a genetic predisposition to celiac disease, in that they have particular versions (DQ2 or DQ8) of a cellular receptor called...
Nestlé has developed a method to manufacture crunchy, extruded purple sweet potato puffs to use in breakfast cereal and cereal bars.
Regular consumption of quinoa appears to be safe for people with celiac disease, according to research published in The American Journal of Gastroenterology.
The quality of baked goods made with ancient grains and pseudo-cereals can be improved with better fermentation technologies, say researchers.
General Mills has filed a patent for salt-flavored fat particles that enable cost effective sodium reduction and fat replacement in baked dough products.
The idea that wheat causes obesity or sickness has been rubbished by scientists conducting a review.
High tree nut consumption is strongly associated with lower risk of obesity and metabolic syndrome, according to a new study published in PLOS ONE.
The metabolic benefits associated with increased an increased dietary intake of fermentable fibres may be due to the way in which our bacteria in use them to control levels of...
A lack of fermentable fibres in people's diet may pave the way for allergic inflammatory reactions such as asthma - and increasing intake of these fibres could help battle asthma,...
Enzymatic treatment of fiber could help develop better quality high-fiber breads, finds research.
Using radio-frequency to dry partially fried potato chips can limit acrylamide formation, finds research.
A team of scientists plan to design a deep-fat fryer for outer space with the help of the European Space Agency (ESA).
Natural, active antimicrobial sachets containing concentrated oregano essential oil (OEO) should resonate well with consumers concerned about artificial preservation techniques, suggest researchers.
The look of a snack package holds significant influence on a consumer’s purchasing decision.