R&D

Natural antifungals from sourdough fermentation have food potential

Natural antifungals from sourdough have food potential: Researchers

By Nathan Gray

Powerful antifungal compounds produced from linoleic acid found in bread flour are the key reason for sourdough bread’s mould resistant properties, and have potential to be used in a host of food and agricultural applications, say researchers.

Can fiber continue its upward trajectory to rock star status?

Special edition: Fiber

Can fiber continue its upward trajectory to rock star status?

By Stephen DANIELLS

Consumer demand for fiber-rich products is predicted to continue to sky rocket, with some industry observers claiming fiber will have ‘rock star’ status for the food and nutrition industries.

Flaxseed shows blood pressure-lowering potential: Study

Flaxseed shows blood pressure-lowering potential: Study

By Stephen Daniells

Daily consumption of flaxseed-fortified bakery products may reduce blood pressure levels in patients with peripheral arterial disease (PAD), suggests new data presented at the November American Heart Association 2012 Scientific Sessions.

Scientists develop obesity-combating bread wheat

Scientists develop obesity-combating bread wheat

By Oliver Nieburg

Researchers have developed modified bread and durum wheat that they claim could combat obesity and diabetes using a non-genetically modified technology known as ‘TILING’.

To make Tagatose, Nutrilab NV hydrolyzes lactose from whey permeate into glucose and galactose. This is then followed by an isomerization process of galactose using an L-arabinose isomerase

Scientists report 'guidelines' for tagatose use in food and beverages

By Stephen Daniells

Using tagatose to sweeten food and drink products has taken a step forward as Korean scientists report the ‘first quantitative data on the relationship between the sweetness of tagatose and sucrose over a range of sweetness levels commonly encountered...

Buckwheat (Fagopyrum esculentum). Photo by K.G.Kirailla

Buckwheat benefits linked to d-fagomine content

By Stephen Daniells

A diet rich in buckwheat products would provide a daily dose of the sugar d-fagomine linked to benefits in the range of the active dose seen in supplemental studies, says a new study.

Looking into what fibres impact end bread quality...

Fibre-enrichment formulation challenges: Study

By Kacey Culliney

Enriching breads with wheat bran, resistant starch and locust bean gum results in favourable tasting products but can reduce volumes and lengthen mixing times, study finds.

Could soy protein boost frozen dough quality?

Could soy protein boost frozen dough quality?

By Stephen Daniells

Adding soy protein to the formulation recipe for dough may enhance the quality of the product after freezing, suggests new research from Ohio State University.

Ginseng disrupts end quality in bread and cookies

Ginseng doesn’t bake favourably: Study

By Kacey Culliney

Ginseng powder used in bread and cookie formulations adds nutritional punch but significantly reduces end product size and volumes, a study finds.

Industry is striving to bake up healthier breads

The healthy bread loaf: Review

By Kacey Culliney

Fibre, prebiotics, quinoa and omega-3 are just some of the ingredients manufacturers are formulating into bread as health commands a hold on the sector.

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