Schemes to reduce fat in foods may lead to reductions in heart disease risks, but switching to low carbohydrate foods may lead to increased cholesterol levels and higher risks of heart disease, warn researchers.
The firm behind a novel fiber claimed to reduce oxidized LDL cholesterol - an emerging risk factor for heart disease - is in talks with bakers about using it in everything from muffins to cookies after tests revealed it can also extend shelf-life.
New Zealand’s Ministry for Primary Industries (MPI) has called for submissions on its latest consultation paper set to decide between mandatory implementation of folic acid fortification or a continued voluntary policy.
Bread enriched with specific cereal fibers may beneficially modify bacterial populations in the gut without any adverse effects, says a new study by scientists from the University of Reading, UK and Puratos.
Agrifood giant ADM has denied that it has infringed a patent owned by arch rival ConAgra covering technology enabling it to produce high fiber whole wheat flour with the palatability and appeal of refined white flour.
Baked goods manufacturers can use sunflower lecithin as an alternative to identity preserved (IP) soy lecithin if they are concerned about the latter being contaminated by genetically modified variants, claims Sternchemie.
The plans by Dutch-owned bakery ingredients group CSM to sell parts of its European and American bakery supplies business puts far more jobs at risk than the 400 previously reported, a union official has told FoodManufacture.co.uk.
US food and beverage manufacturers have not been put off making immunity claims despite the fact that they have plunged several big brands into legal hot water, according to immune health expert Biothera.
The Food Safety Modernization Act (FSMA) has changed the game for US packaging machinery manufacturers by obliging them to rethink their design strategies, PMMI’s Jim Pittas told FoodProductionDaily.com from Anuga FoodTec.
Dutch ingredients firm Solanic has achieved self-affirmed generally recognised as safe status (SA GRAS) in the US for its natural potato protein isolates and claims the protein can help manufacturers achieve better quality gluten free bread.