Two bowls of Cheerios a day cut cholesterol levels: Study
Boosting the heart healthy claims of breakfast cereal Cheerios, US researchers suggest this oat ingredient based product could reduce cholesterol levels by as much as 10 per cent in a month.
Vitamin B3 may reduce acrylamide formation: Study
Vitamin B3 may inhibit the formation of acrylamide in French fries by over 50 per cent, according to a new study from China.
Using antioxidant assays like ORAC and DPPH to predict a food’s antioxidant activity is not accurate, suggests research that has implications for claims on complex foods.
Oat and quinoa possible semolina replacers in pasta
Formulating pasta with oats or quinoa may offer pasta manufacturers alternatives to traditional semolina, and open up opportunities in the gluten-free market, says new research from Italy.
Nestle's shredded wheat for weight-loss: Study
Ready-to-eat breakfast cereals could potentially compete for a slice of the £850m slimming industry with fresh research from the UK suggesting when eaten as a meal substitute, cereals could play a role in weight-loss.
Folic acid and colorectal cancer: Chilean study adds to concerns
Rates of colorectal cancer may have increased in Chile since introduction of mandatory folic acid fortification, says a new study.
Study supports potential of inulin for fibre boost in bread
Replacing 5 per cent of the flour in bread with inulin could boost the nutritional content of white bread without detrimental effects on the sensorial profile, says a new study.
Amaranth may extend gluten-free bread shelf-life: Study
An extract from amaranth may extend the shelf-life of both gluten-containing and gluten-free breads, according to new research from Italy.
Adding polyphenols compounds to liquid peanut butter may reduce the level of proteins in the product responsible for peanut allergy, suggests a new study.
Rise in gut hormone levels key to satiety factor in low GI foods: Study
With satiety food formulations on the rise, breakthrough research from British scientists offers a deeper insight into the role of gut hormones on appetite and why a low GI (glycaemic index) meal, such as a morning bowl of porridge, keeps consumers feeling...
Gluten-free baguettes get formulation boost
Combining buckwheat flour and guar gum could lead to the gluten-free French bread with “improved quality attributes”, says a new study from France.
Sesame oil mix could lead to low-fat cakes: Study
Formulating cakes with sesame oil, hydrocolloids and emulsifiers could replace fat in cakes, leading to low-fat alternatives of family favourites, suggests a new study.
Alginate may lead to low GI rice noodles: Nestle
Formulating rice noodles with alginate may enhance the structural properties of rice dough, which could lead to the development of a successful commercial rice noodle product, says a new study.
Reduced snack portions cut calorie intake: study
Portion-controlled packaging for snacks could play a dual role in fighting raging obesity rates by reducing consumer calorific in-take and heightening awareness to portion size, finds new research from the US.
Salt replacers improve heart health: Study
The use of salt replacers in the diet, as a means of reducing sodium intake, may improve blood pressure and artery health, says a new study from China.