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.
Researchers from Nigeria have found that xanthan gum can assist with quality and storage issues of cassava-wheat bread in a study that could help encourage use of cassava flour in products.
Addition of a grape seed extract to bread may not only increase the antioxidant content of the staple, but also inhibit formation of a potential toxin, says new research.
Adding low concentrations of vinegar to foods may enhance perception of saltiness and enable food manufacturers to cut salt content without affecting taste, according to new research from Japan.
Upstate New York-based Maxx Performance has introduced an encapsulated green tea extract allowing addition to bakery and other dried goods without compromising flavor.
Following a gluten-free diet may be detrimental to gut health, which may also affect immune health, according to a new study from the Spanish National Research Council.
Thorough chewing of almonds may increase the absorption of unsaturated fat and suppress hunger for longer, according to findings from Purdue University.
Increased intakes of folic acid by mandatory fortification of grain products to reduce neural tube defects may also reduce a baby’s risk of severe congenital heart defects, says a new study.
Increased calorie intake – rather than lack of exercise – is nearly exclusively responsible for the obesity epidemic in the US, according to a new study presented at the European Congress on Obesity on Friday.
The wheat futures market, used by wheat farmers and processors to manage price risk, could lose its relevance unless efforts are made by the Chicago Board of Trade to bridge the wide gap between futures and cash prices, finds a new 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.
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.
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.
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.
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.
Adding polyphenols compounds to liquid peanut butter may reduce the level of proteins in the product responsible for peanut allergy, suggests a new 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...
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.
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.
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.
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.
Adding the polyol glycerol to a whey protein based nutritional bar maintains the soft texture and consumer acceptability of the product during storage, says a new study.
Bread enriched with lupin kernel flour at the expense of wheat flour may reduce blood pressure and boost heart health, says new research from Australia.
Too much snacking on potato chips may increase the risk of hardening of the arteries, and raise the risk of cardiovascular disease, says a joint Polish-Swedish study.
Extracts from blueberries may reduce the size of tumours primarily found in infants and children, and improve survival, suggest new findings from a study with mice.