Using resistant starch-enriched flour in place of regular flour may reduce cholesterol levels in people with metabolic syndrome, report researchers from South Dakota State University.
High-protein bread will be a functional niche of the future if manufacturers can play up the satiety angle and get the taste right, says a health and wellness expert.
Industry will meet with scientists next week in Vienna to start discussions on the future of pan-European whole grain labeling, but it’s likely to take more than one year to finalize, says an expert from TNO.
Consumers can eat up to 34% more calories when eating breakfast cereal with smaller flakes; a physical factor cereal makers should take a closer look at, says the lead scientist of a new study.
Greece must recover aid given to cereal producers and agricultural cooperatives in 2008, the European Union’s General Court has ruled.
General Mills has filed a patent to lower the trans fatty acid and saturated fat content in dough shortenings using a blend of non-tropical oils and hard stock fat.
A protein that could help fight celiac disease gut symptoms may struggle to overcome strict EU rules on genetically modified organisms, says the research director of the institute behind the project.
A 'butter-like' extract of natural compounds from rice bran oil shows promise for several food applications, including use as a replacement for butter, margarine and shortening in baked goods, say researchers from the USDA.
Love Grown Foods has developed a line of bean-based ready-to-eat breakfast cereals that its CEO said should soak up interest from the bean craze.
AarhusKarlshamn (AAK) will acquire Belgium bakery fats specialist CSM Benelux to drive strength in its bakery supplies business, its European president says.
The human protein elafin could be delivered into the gut using a probiotic bacterium to reduce the inflammatory reaction typical of celiac disease, researchers suggest.
Increasing demand for healthy, ready-to-eat breakfast options, particularly across Asia Pacific, will fuel growth in breakfast cereal ingredients over the next five years, according to MarketsandMarkets.
Food manufacturers have pampered to health-conscious Europeans with a raft of new fruit-based product launches in 2013, with overall fruit ingredient launches up 22% over the preceding year, according to Innova Market Insights.
Spices will continue to prove popular in 2014 but innovation will be seen in roasting or smoking spices and incorporating citrus into flavor mixes, says the senior vice president of Elite Spice.
The Middle East gluten-free market is nascent but brimming with potential thanks to a young and wealthy consumer base increasingly interested in health and wellness, market experts say.
Suntava - the Minnesota-based firm promoting anthocyanin-packed purple-corn ingredients - has gone through the Non-GMO Project verification process to reassure customers and consumers that the corn from which they are derived is not genetically engineered.
The sunflower oil market will saturate in the next five years, fueled by the step away from GMO oils and canola, says Oilseeds International.
Pistachios – most associated with snacking in the consumer’s mind – could be finding their way into many a food product as an ingredient over the next few years, says the executive director of the American Pistachio Growers, as production is set to double by 2020.
The government at Westminster is being urged to press ahead with mandatory fortification of bread and flour with folic acid across the UK in a bid to reduce neural tube defects in foetuses.
Continued unrest in the Ukraine – the breadbasket of Europe – could cause the country's wheat prices to rise and harm exports, warn analysts.
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