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.