Flourish – wheat flour that contains more than 5x the fiber of refined flour and twice the fiber of whole wheat flour, but looks and cooks like regular all-purpose flour – is making its debut on Amazon this week, marking brand owner Bay State Milling’s...
The Food Ingredient business of Japanese conglomerate Teijin Group has introduced BARLEYmax onto the European market to enable producers capitalise on the growing demand for gut health, as well as overall health & wellbeing.
Arcadia Biosciences has signed an agreement with Arista Cereal Technologies and Bay State Milling Company to globally commercialize a high fiber resistant starch wheat, resolving an earlier intellectual property (IP) wrangle between itself and Arista.
Resistant starch can effectively replace flour in foods like muffins, focaccia bread, and chicken curry to boost the fiber content without affecting the sensory characteristics, says a new study from Texas Woman’s University.
The European Food Safety Authority’s backing for a functional health claim for resistant starch should be good news for bread, biscuit and cereal manufacturers wanting to tap into the functional foods market.
A technology researcher is urging food engineers to design processes that may lead to breakfast cereal products with substantial amounts of resistant starch, a component claimed to have benefits for sufferers of bowel health disorders.
A new study has concluded that partially replacing corn starch in gluten free breads with tapioca and corn resistant starch can raise dietary fibre significantly, but without having a great impact on rheological properties.