Supplementation with finger millet bran may help alleviate symptoms of obesity like oxidative stress, inflammation and gut microbial imbalances, according to mice research published in the British Journal of Nutrition.
While replacing saturated fats with polyunsaturated fats may have no influence on overall weight, it may improve cholesterol and other markers of heart health, say researchers.
The EU HealthBread project wants to form an association by the end of the year to drive commercialization of its healthy bread technologies and concepts across Europe.
By Shane Starling at FI-Asia in Jakarta, Indonesia
From tea yoghurt to coffee fruit energy, portable water enhancement to Milo’s brand expansions, Mintel shared category-busting innovation at Food Ingredients-Asia in Jakarta, Indonesia, this week.
EFSA (European Food Safety Authority) has delivered positive opinions for two non-digestible carbohydrate ingredients based on their ability to improve blood glucose response.
“almost any carbohydrate-containing food would induce a reduction of post-prandial blood glucose responses"
EFSA has agreed ‘high-fiber sourdough rye bread’ may significantly reduce post-prandial glycaemic and insulin response compared to glucose, but refused a health claim from Fazer in Finland because all foods would have the same effect in comparison to...
Greater vitamin D fortification of foods and supplementation can help tackle vitamin D deficiencies that remain prevalent across Europe – with Finland a good example of the success of such measures, a review has found.
Snacks and confectionery have truly blurred from a product perspective and retail slant, says the president of the National Confectioners Association (NCA).
Baking blueberries could lead to changes their polyphenol content, and alter the potential health benefits of the 'superfood', according to new research.
Enriching bread with nitrate-rich beetroot could help to lower our risk of heart disease by reducing blood pressure and improving blood vessel functioning, according to new research.
The levels of iodine provided by fortified breads is not enough to provide for the requirements of pregnant women and their developing babies, according to new research which recommends the additional use of supplements.
‘High fibre’ claims are traditionally the realm of bakery products, but has recent growing demand for fibre by consumers resulted in a shift away from bread-based products?
New generation chips and dips, featuring novel varieties and flavors, tops the 2010 list of the 10 most popular snack trends identified by the US Food Channel in association with its strategy groups CultureWaves and the International Food Futurists and...
Fortifying bread with vitamin D2 helps maintain blood levels of the vitamin equivalent to the same dose from a supplement, suggests new data from Finland.
A cholesterol-lowering bread product will this month hit the shelves of Romania, marking efforts by Finland’s Raisio to expand its Benecol brand into a wider range of food applications.
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.
Two Belgium companies – one a bran technology specialist, the other an ingredients supplier in the bakery and confectionery area – have linked to develop bread and pastry products with digestive health benefits.
Bread enriched with lupin kernel flour at the expense of wheat
flour reduced energy intake and increased the feeling of fullness,
says new research from Australia that may have important
implications for weight management.
Snacking on bars containing plant sterols and glucomannan could
improve cholesterol levels of both diabetic and non-diabetics, but
had no effect on glucose control, reports a Canadian study.
The Food Standards Agency will tomorrow recommend mandatory folic
acid fortification of bread in the UK, in an effort to reduce the
incidence of pregnancies affected by neural tube defects (NTDs).
Better-tasting and convenient performance foods are attracting
growing numbers of Europeans, many of whom are not sports
professionals, reveals a new report.
Bread with reduced carbohydrates is unlikely to become a long-term
trend but the bakery sector could do more to capitalise on the
rising interest in fibre and wholegrains, suggests an analyst.
Three British food industry bodies have joined forces to promote a
new diet which they hope will prove just as popular as the low-carb
Atkins fad currently sweeping the nation - and which will, they
hope, get consumers eating carbohydrate-rich...
A novel source of omega-3 fatty acids, seeds from the South
American plant chia, could soon reach the European market after a
UK scientific panel concludes the ingredient is safe for
consumption.
The market for functional food products has grown steadily for
several years now, focusing primarily on the dairy sector. But
other sectors of the food industry, such as bakery and snacks, are
beginning to see more functional products...
A new energy bar with guarana has been launched by UK confectionery
group Cadbury Schweppes, the first 'mainstream' chocolate bar to
enter the energy market. Boost Guarana is said to offer as much
extra energy as an energy...
