General Mills has developed a flexible package for chemically-leavened refrigerated dough that it claims is considerably cheaper than market options and ensures better baking quality.
Consumers underestimate calorie counts for, and consume more of, foods from companies with positive corporate responsibility programmes, say researchers.
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.
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 Protein LLC has expanded the idea into a new area with the...
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.
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.
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 of 28 randomized controlled trials.
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 sweeteners such as glucose, fructose and maltose.
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.
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.
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 the market.
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.
Flavonoids can effectively reduce acrylamide formation and there are low-cost methods of measuring the antioxidant activity to optimize impact, claim researchers.
Hi-oleic and regular peanuts suppress energy intake better than potato chips and are therefore a preferred snack for weight management, researchers say.
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 England.
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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.
Gluten-free manufacturers should develop products according to metabolic disorders common among celiacs; improving the nutritional profile and lowering glycemic load, says a nutrition expert.
Eating a handful of almonds may help lower risk of coronary heart disease (CHD) in populations with abnormally high fat concentration in the blood (hyperlipidaemia), according to a study published in the British Journal of Nutrition.
A diet of ‘junk food’ not only increases weight gain, but could also lead to changes in food preference that include a loss of appetite for a balanced diet, according to new research in rats.
A novel composite satiety ingredient from made up of a viscous fibre and whole-grain corn flour can help to boost satiety responses in men and women, say researchers.
Policies governing nutrient and health claims, labeling and use of mascots on breakfast cereals in New Zealand need a serious re-think, researchers say.
Yes, 'snacking’ has its place in health promotion campaigns but there are communication barriers to overcome and recommendations must consider age and meal behavior, a review finds.
Planning, wording and relevant science are the keys to fibre health claim success in the EU, researchers have found after scrutinising the European Food Safety Authority (EFSA) approach to hydrocolloids.
Grain growers in the state of Victoria will benefit from a new five year agreement that will increase research and development in their industry, according to the Australian agriculture minister.
There is hope for cheaper and more accessible wheat as a draft genetic blueprint of bread wheat genome is unveiled by the International Wheat Genome Sequencing Consortium.
Cereal makers should consider moving NPD away from the breakfast table and introducing milk-free snack bags to be eaten like crisps, according to Canadean.
Gluten-free bread made with omega-3 and flavonoid-rich chia seed and tartary buckwheat flour has 12 times greater alpha-linolenic acid (ALA) content and 75% greater total antioxidant capacity than wheat bread, according to researchers.
A study published in the New England Journal of Medicine found that 26% of children with two copies of a high-risk variant in a specific group of genes develop an early sign of celiac disease called celiac disease autoimmunity (CDA) by age five.
Eating almonds may reduce the risk of heart disease by increasing levels of the antioxidant alpha-tocopherol in the blood stream, reducing blood pressure and improving blood flow, according to UK researchers.
