Using glycemic index (GI) as a guide to healthy food choices may not help improve cardiovascular risk factors or insulin resistance, researchers warn.
The UK will publish an extensive report on the role of carbohydrates in the diet next year, presenting opportunities for bread makers to fight back against carb-bashing, says the Federation of Bakers (FOB).
Antioxidant-rich cereals, protein-packed snack bars and bread tailored to women’s nutritional needs were just some of the product innovations identified by Datamonitor Consumer during 2014.
Glanbia Nutritionals says its US bakery lab will enable manufacturers to shorten new product development times, particularly in the area of ancient grains.
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.
Functional food specialist Dr Zak’s has developed a high-protein bagel and has flatbreads in development as it looks to stretch its offering in a niche market, its managing director says.
New technologies are vital to the future growth of the food and nutrition industry, but their future success depends on much more than the science behind them.
General Mills has brought back French Toast Crunch cereal to US shelves but has reformulated the product to align with “current nutritional goals”, it says.
UK wheat production had a strong year that should spark a gradual shift back to local sourcing, says the Department for Food & Rural Affairs (DEFRA) as it published its latest cereal usage statistics.
Faba bean flour is a sustainable, cheaper way to make high-protein gluten-free breads, say European researchers.
Changes to European labelling laws meaning the specific source of vegetable oil must be declared on pack could drive more food manufacturers to certified sustainable palm oil, according to one grower.
Gluten-free microwaveable muffins plug a market gap where major food firms are slow to innovate, claims a start-up looking to upscale its muffin pot concept.
The Finnish Food Safety Authority Evira has introduced a method to better define the constituent parts of dietary fibre in foods.
Oats have been shown in several studies to keep hunger at bay and now research from Lund University in Sweden has shown that liposomes from fractionated oat oil induce satiety.
Three major white bread brands have made it into the UK’s top 20 best-selling food and beverage list, according to IRI data, but every single one has seen sales plummet.
The European Commission has approved Benexia chia oil as a novel food for use in food supplements and in place of other plant fats and oils in foods and drink applications.
Salt replacer use is growing but low salt claims are not, as food companies favour a ‘quiet’ approach – but growth in gourmet table salts may threaten salt reduction efforts.
Sprouted brown rice flour can increase the protein, lipid and antioxidant activity in gluten-free breads, finds research.
General Mills has agreed that it will not use the term ‘100% natural’ to describe Nature Valley bars that contain certain ‘artificially produced’ ingredients in order to settle a long-running false advertising lawsuit*.
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