Runners adding chia seeds to their diet in the belief that it will boost athletic performance may be disappointed to hear that the ‘superfood’ may not enhance their performance, says a new study from the Appalachian State University.
Consumers are gravitating towards less healthy ready-to-eat (RTE) cereal products and it has nothing to do with price or availability, find researchers.
The insect protein market has been relying on its youthful enthusiasm and faith in sustainability but it needs a solid business plan to move forward, says Invenire as it seeks crowdfunding for its edible insect roadmap.
Nestlé has developed a method that combines cold extrusion and oven baking to manufacture puffed, hollow snacks that are light to eat but resistant to breakage.
Whole grain foods should be promoted for health – but the term needs a standard definition to encourage innovation among food companies, say nutrition researchers.
Inaccurate home testing and self-diagnosis is leading to unnecessarily restrictive diets and malnutrition, says a report claiming to make sense of allergies.
General Mills has filed a patent on a method to regulate the reaction rate of leavening agents in packaged dough using ions, enabling bakers to use less leaveners which are often high in sodium.
The University of Nebraska-Lincoln (UNL) has received a USDA food safety grant to enhance low-moisture food safety by improving pasteurization technologies.
While many foods already contain naturally occurring nanostructures that are perfectly safe to consume, the potential to develop new nanoscale proteins for foods may carry unexplored risks that must be dealt with on a ‘case by case’ approach, say researchers.
The choice of wheat has a big impact on the sensory properties of bread, but this is largely disregarded, according to research from Universidad Politécnica de Madrid.
An trend for outsourcing science and research may be good news for contract research organisations (CROs) and open innovation partnerships, but does it mean that internal R&D is suffering?
Variations in wheat flavor and odor may directly affect bread flavor and odor even in low extraction bread, say researchers at the University of Copenhagen.
Cereal fiber has a ‘potentially protective’ role, say US researchers, after a study showed that people with the highest intake of cereal fiber had a 19% lower risk of death.
The world’s first DNA map of global wheat varieties will give unprecedented knowledge on genetic characteristics, helping breeders to innovate faster, says a Kansas State University plant pathology scientist.
Adding an exotic ‘superfood’ ingredient gives fresh appeal to a well-established product – and manufacturers don’t have to look far for the latest one as analysts say that post-recession consumers want local, simple ingredients.
Almonds could present a huge allergen threat to people but the full extent of the risk is unknown because of the lack of data on their allergenic properties, according to a leading scientist.
Egg yolk granules can be used in gluten-free muffins to significantly reduce cholesterol and fat content, but further R&D is needed to overcome texture difficulties, find researchers.
PATENT WATCH: FAT PARTICLES DISTRIBUTE SODIUM IN 'LOCALIZED CONCENTRATIONS'
General Mills has filed an international patent application to protect an invention that uses ‘fat particles’ to distribute sodium in localized concentrations in dough or bakery products, allowing it to cut salt levels without sacrificing taste.
A food and concept designer who designed a snack concept as a ‘fully edible ecosystem’ using 3D printing says she wants to show that lab-produced food can be natural, healthy and sustainable.
Skipping breakfast may typically be associated with obesity but a recent study on young women suggested it could also lead to an increased risk of developing type 2 diabetes and heart disease.
The number of children aged over two years diagnosed with coeliac disease in the UK has nearly tripled in the last two decades, but those from lower socioeconomic backgrounds are still half as likely to be diagnosed, according to research.
Bacteria that have evolved to help us digest the yeast that give beer and bread their bubbles could also help to fight off yeast infections and autoimmune diseases such as Crohn's disease, say researchers.
Ready-to-eat grain-based dessert manufacturers in the US must do more to reformulate cakes, donuts, pastries, pies and cookies because there has been little change between 2005 and 2012, researchers warn.
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.
Enjoying a special occasion, opportunistic eating and social pressures are just some of the drivers behind unhealthy snacking – factors that could be used to drive change, researchers claim.
