An inulin-rich extract that also contains polyphenols and other bioactive compound is very well tolerated, says a new study from France that builds the science behind an emerging product.
Extracts from apples may inhibit the formation of acrylamide in potato chips, offering formulators an alternative to reduce levels of the suspected carcinogen.
Adding resistant starch to breakfast and lunch meals may reduce the amount of calories consumed over a 24-hour period by about 10 per cent, says a new study.
Whole yellow pea flour could be used to create low-GI foods with similar sensory characteristics to whole wheat flour, according to a new study from the Journal of Food Science.
People who lost weight by following a low-calorie, low-fat regime saw longer term effects on mood than those who used a low-carb approach, report researchers in Australia – but whether its down to social chemical reasons remain unclear.
‘Moderate’ consumption of fructose-containing sweeteners may produce ‘modest but significant changes’ that may contribute to the development of metabolic syndrome, says a new rat study.
Dutch scientists have developed a new technology to enable up to 25 per cent reduction of salt in food products without loss of taste or adding other additives.
Daily consumption of walnuts, rich in polyunsaturated fatty acids, may improve the health of blood vessels, thereby decreasing the risk of heart disease, says a new study from Yale.
Supplements of folic acid may reduce the recurrence of colorectal cancer in people with low levels of the nutrient, but not people who already have adequate amounts, says a new study from Harvard.
Formulating gluten-free bread with maltodextrin may beneficially impact on bread volume and boost crumb hardening during storage, says a new study from Poland.
Industry regulation of which cereals are marketed to children allows the least healthy products to be advertised most aggressively, according to a study from Yale’s Rudd Center for Food Policy and Obesity.
Less than five percent of Americans are exceeding safe limits of folic acid despite intakes from a multitude of sources, both enriched and natural, says a new study.
Italians are unswayed by healthy messages and images on foods, whereas the Finnish respond to medical pictures and British consumers are more likely to buy foods making even a weak health claim, indicates new research.
A new study has pitted use of a Datem enzyme against three generations of lipase enzymes, and found that action on bread volume is similar - but with some differences depending on fermentation times.
Adherence to a Mediterranean diet along with avoidance of Western-type foods may contribute to a reduction in postmenopausal breast cancer risk, claims new French study.
Increased intakes of resistant starch and wheat bran may improve regular bowel habits in healthy adults, say findings from a new study funded by Tate & Lyle.
Formulating bread with Bifidobacterium strains may reduce levels of a compound in high-fibre bread thought to be behind fibre’s impairment of mineral absorption, says a new study from Spain.
Replacing the sugar in strawberries with the natural sweetener stevia could lead to a new range of low-calorie dried fruit products, says a new study from the Americas.
Inulin can replace trans-fatty acids in snack food formulations, turning it into a healthy snack with good consumer acceptance, says a new study from Brazil.
Exposing Baker’s yeast to a salt solution prior to bread baking can improve the volume, texture, taste, and aroma of the finished product, says a new study.
Recommendations to increase folic acid intakes during the early stages of pregnancy may reduce mental and emotional health problems in children, says a new study.
Microparticles made from seaweed may provide low-cost fat replacers for food and texturizers for beverages, as well as delivery vehicles for value-added bioactives, suggests new research.
A low-salt, low-fat gluten ingredient is being developed in Australia, with the potential to offer formulators a product with a lighter colour and enhanced texture.
Meals based on pea protein make a smaller contribution to global warming and are better for soil than animal protein meals, but they fall down on energy use, says a new Swedish-Spanish study.
Climate change could result in severe shortages of two of America’s most important grains, according to the authors of a new study published online in the Proceedings of the National Academy of Sciences (PNAS).
An abnormal response to wheat proteins may tip a person’s delicately poised immune system into developing type-1 diabetes, suggests a study from Canada.
Eating a high-fibre breakfast from rye may increase feelings of satiety and lead to reduced food intake later in the day, says a new study from Sweden.
A blend of trans fat-free stearic acid-rich and oleic acid-rich oils can produce cookies with the same characteristics and consumer acceptance, says new research from Canada.
Formulating breads with one quarter of current levels is possible without detrimentally affecting the rheological properties and the performance of the dough, says a new study from Ireland.
Crackers made from the flour of chickpeas may contain between 3 to 6 times more iron than existing products, offering nutrient-rich options to the burgeoning gluten-free market.
Leatherhead Food International (LFI) is launching a new industry collaboration project to explore the replacement of fats with water-in-oil (W/O) emulsions.
The appearance of an undesirable greenish hue on cooking oats and oat products may be related to leavening agents and the water used, say new results from the US.
National Confectioners Association (NCA) has rejected data and factual claims from a new study suggesting that confectionery makers are returning to the US.
Formulating gluten-free breads with common emulsifiers may delay the staling of the products, leading to longer shelf-life, according to new research from Germany.
NutraIngredient’s Snack Size Science brings you the top nutrition research news every two weeks. This week we spill the beans on the potential of chocolate to lower blood pressure.
Maintaining cocoa’s heart healthy compounds in a finished product depends on the presence of other ingredients, particularly leavening agents, says new research from the Hershey Company.
People who consume high levels of carbohydrates are more likely to be slim, according to a Canadian study published in the current issue of the Journal of the American Dietetic Association.
Spanish consumers are more willing to pay a premium for food products that carry a nutritional panel on packaging than for those that just make a ‘light’ claim, according to researchers.
A new study of French eating habits has shown consumption changes over the last decade – especially among young adults who are hungry for packaged and convenient foods.
