A study claims that while snacks in schools are getting healthier, snack companies are still targeting children with unhealthy snacks.
People with better control of blood sugar after eating barley kernel bread also have a different balance of microbes in the gut, a new study in Cell Metabolism reveals....
While many people have snacks, sugar and sodas pinned as the bad guys in the war against obesity, one recent study found little to no correlation between consumption of junk...
Eating a bowl of porridge oats a day could alter gut microbial functions, according to Scandinavian researchers who have tipped the ingredient as a possible prebiotic.
Consumers want to experiment with what they eat, one bakery executive said, but they want to do it within the confines of familiarity.
Customization is the key to giving consumers what they want to see from the bakery industry, according to one industry consultant.
Although bread making has been practised for millennia, the fundamental understanding of the relations between dough microstructure and rheology is still surprisingly limited, say researchers.
A San Francisco-based company has developed a portable sensor that will alert users whether their food contains gluten within two minutes.
Cocoa extracts could help prevent Alzheimer’s disease and may eventually come in chocolate form, according to a leading neurology doctor.
Consumer trends are actively changing how food items are packaged, according to a report released at this year’s Pack Expo Las Vegas and Pharma Expo 2015.
Consumers end up eating for much longer stretches of the day than they had anticipated with over half of adults eating over a 15-hour span daily, says new research.
Replacing intake of dietary saturated fat with unsaturated fats may still be the best for heart health, according to new Harvard review that warns against increasing intake of saturated fats.
The first study of its kind has found the intake of whole grains by pregnant women in Singapore is below international guidelines, potentially increasing their risk of developing gestational diabetes.
People who drink diet beverages may compensate for the absence of calories in the drinks by feasting on extra food that is loaded with high levels of sugar, salt and...
Flaxseed intake during lactation should be limited as it may change maternal adrenal function, research in rats has suggested.
Companies who reformulate to reduce sugar may risk losing more consumers than with reduced fat, find researchers.
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Consumption of refined carbohydrates, like refined grains and added sugars, significantly increases the odds of depression among postmenopausal women, researchers claim.
Campden BRI has received formal approval as a Centre of Excellence for Food Science and an Industry Specialist in Bakery, by the National Skills Academy (NSA).
Shrimp-fortified corn snacks contain 70% more protein and make good use of an underused local fish source, say Iranian researchers.
Saturated fats are not associated with an increased risk of death, heart disease, stroke, or type 2 diabetes, says a new study published in the BMJ.
Chia mucilage gel can be used to directly replace vegetable fat in pound cakes without impacting texture or color, researchers have found.
Frito-Lay has developed a microwaveable snack pack that enables consumers to heat chips before eating.
If iron flour fortification is to work sources and levels approved by the World Health Organisation (WHO) are required and actual consumption must be considered, says food fortification expert.
Despite a surge in popularity for gluten-free (GF) products, they are no healthier than their glutenous counterparts, according to new research from The George Institute for Global Health.