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Corporate responsibility programmes may create a ‘health halo’

Consumers underestimate calorie counts for, and consume more of, foods from companies with positive corporate responsibility programmes, say researchers.

Live from Gulfood Manufacturing 2014

Cargill Foods launches commercial operation for METNA

Cargill Foods has launched a commercial operation for METNA (Middle East, Turkey & North Africa) to operate under one business sector.

Not the only culprit? Celiacs react to non-gluten wheat proteins

Past celiac research has focused on gluten wheat proteins as the cause of reactions, but researchers say there may be other non-gluten proteins in wheat also to blame.

News in brief

UK’s first cereal cafe to open on Brick Lane

The UK’s first speciality cereal cafe will open on Brick Lane, London on December 10.

Brazilians at risk due to high trans-fat content of their snacks:Study

Increased saturated and trans fatty acids in salty snacks pose health hazard to Brazilian college students, say researchers.

Protein gummies hit sweet spot of convenience, taste and consumer weariness with other sources, developer says

Protein fortification continues to be a hot topic, with high protein forms of shakes and other beverages, nutrition bars, cereals and other foods crowding the market.  Now startup company Rap...

Bran more effective than whole grain in alleviating obesity symptoms: Study

Supplementation with finger millet bran may help alleviate symptoms of obesity like oxidative stress, inflammation and gut microbial imbalances, according to mice research published in the British Journal of Nutrition....

Swapping out the sat fat backed for cholesterol benefits, finds ‘weight gain’ study

While replacing saturated fats with polyunsaturated fats may have no influence on overall weight, it may improve cholesterol and other markers of heart health, say researchers.

Olive oil may be best option for frying foods, say researchers

Olive oil withstands the heat of the fryer or pan better than several seed oils and also yields healthier foods, say researchers.

Dispatches: AACCI annual meeting 2014

Non-GMO soft durum wheat promising for bakers, says USDA-ARS

The USDA’s Agricultural Research Service has developed a soft durum wheat variety that can be used in a range of baked goods.

‘Robust evidence’ supports oat beta-glucan’s cholesterol-lowering potential

Daily consumption of at least 3 grams of oat beta-glucan may reduce cholesterol levels, with greater effects linked to high molecular weight forms of the ingredient, says a new meta-analysis...

EU project seeks to improve GM food safety testing

An EU-funded project that aims to improve safety testing for genetically modified (GM) foods has published its first results.

Crispy, crumbly or chewy? Exploring the human touch in sensory analysis

Human beings may be fallible, but they are still a crucial tool in the process of sensory analysis, according to DuPont Nutrition & Health.

Cassava shapes up as an alternative source for starch sweeteners

New research led by Du Pont Industrial Biosciences concludes that enzyme technology currently used with maize and wheat could be applied far more widely to cassava root starch to produce...

Dispatches: AACCI Annual Meeting 2014

AACCI president: Cereal scientists need to think 5-10 years ahead

The cereal and grain science community must think ahead in order to remain relevant and overcome challenges amid huge change, says the president of AACC International.

PATENT WATCH

Is that a pizza or a pretzel? Frito-Lay files patent for chunky 3D snacks

Frito-Lay has developed a method to adhere large, three-dimensional food flakes such as meat and vegetables to regular snacks, to emulate pizza, nachos and tostadas.

Colored potatoes double antioxidant activity in extruded snacks: Study

Extruded snacks made from colored-flesh potatoes have antioxidant levels two to three times higher than regular potato varieties, a study finds.

Crunchy, chewy, and fizzy? PepsiCo seeks to patent chewy granola snacks with carbonated candy

PepsiCo is seeking to patent a method of making chewy granola bars, bites and other snack products containing carbonated ‘fizzy’ candy. 

Reformulation ‘won’t solve obesity’

Reformulation is not the sole solution to obesity, as health-conscious consumers could be increasing their calorie consumption by choosing low-sugar or low-fat products, according to research from AB Sugar.

Dispatches from Euro Fed Lipid Congress, Montpellier

Global reducion of fats in bakery won't be a one-size-fits-all solution, says researcher

With a growing pressure to reduce fats in baking scientists look at novel means of structuring fats and cite waxes oleogels and emulsions as potential alternatives, but this will depend on...

Flavonoids for acrylamide reduction: Study

Flavonoids can effectively reduce acrylamide formation and there are low-cost methods of measuring the antioxidant activity to optimize impact, claim researchers.

Peanuts v potato chips for energy and satiety: Study

Hi-oleic and regular peanuts suppress energy intake better than potato chips and are therefore a preferred snack for weight management, researchers say.

Patent Watch

Frito-Lay files fruit snack patent

Frito-Lay has filed a global patent to make snacks with high fruit content that combine crunch with a melt-in-the-mouth sensation.

Almonds are a ‘snack choice for a healthy diet’

A mid-morning snack of almonds may decrease food intake at lunch and dinner, making the nuts a ‘snack food choice for a healthy diet’, according to a new study from...

DISPATCHES FROM INTERNATIONAL WHEY CONFERENCE 2014

Opportunities in protein-enriched 'everyday food' for the elderly: Fonterra

The elderly needn't make significant dietary changes to boost their daily intake of protein and could instead rely on enriched "everyday food", research by Fonterra suggests.

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