Breaking News on Food & Beverage Development - Europe US edition

Whey protein open doors to low-fat fried chicken

20-Nov-2009 - of battered and breaded food products is on the rise. However, this is juxtaposed with efforts to reduce fat

Low-fat better for mood than low-carb: Study

10-Nov-2009 - is so geared towards high carb food like bread, pasta and rice. Another suggestion is that highly

Smart salt distribution can cut salt without extra additives

06-Nov-2009 - the sensation of 2 per cent bread, for example, while the actual salt level is 1.5 per cent,” he said Hamer. While the technology was initially applied to bread and bakery products, the Dutch

Climate change to strike UK food prices, claims report

29-Oct-2009 - patterns. As a result, it says the price of an average loaf of white bread in the UK could rise from threatens to tip it into disaster. "£6.50 for a loaf of bread, £7 for a bag of pasta and £18 for a

Novozymes retains positive outlook after Q3 results

28-Oct-2009 - for the production of bread, wine and fruit juice. Its most recent enzyme development for the industry is Ondea Pro

Maltodextrin boosts quality of gluten-free bread: Study

27-Oct-2009 - Maltodextrin boosts quality of gluten-free bread: Study ... Formulating gluten-free bread with maltodextrin may beneficially impact on bread volume and boost ... Formulating gluten-free bread with maltodextrin may beneficially impact on bread volume and boost ... , detrimentally affected the quality of the finished bread, according to the researchers led by Leslaw Juszczak of the loaf and led to a deterioration of the bread quality. However, the highest DE improved bread volume

Consumer response to health claims varies by country: Study

23-Oct-2009 - ; and presence of wholegrain. The base product variables were cake, bread, and yoghurt with cereal countries perceived cake as unhealthy. Bread had the healthiest perception in Germany and Finland, but less

Study tests emulsifier vs. enzyme performance in bread

22-Oct-2009 - Study tests emulsifier vs. enzyme performance in bread ... , and found that action on bread volume is similar - but with some differences depending on fermentation times. ... , and found that action on bread volume is similar - but with some differences depending on fermentation times. ... Demands for bread of consistent quality with a long shelf life have led to the use of additives tartaric esters of mono-glycerides) are been used to improve bread volume, texture and dough stability

News in brief

RSSL offers GM linseed test

13-Oct-2009 - testing lab says its approved test is specific to linseed containing products like bread and batter mixes

Friendly bacteria may blunt fibre’s anti-nutrient actions

12-Oct-2009 - Formulating bread with Bifidobacterium strains may reduce levels of a compound in high -fibre bread thought to be behind fibre’s impairment of mineral absorption, says a new study from Spain. ... Formulating bread with Bifidobacterium strains may reduce levels of a compound in high -fibre bread thought to be behind fibre’s impairment of mineral absorption, says a new study from Spain. ... While the consumption of whole-grain bread or fibre-enriched bread is increasing on the back / qualified presumption of safety), could reduce phytate and phytic acid levels in bread. Furthermore ... wholegrain, bread, Bifidobacterium

White bean derived supplement may lower GI of bread

13-Nov-2009 - White bean derived supplement may lower GI of bread ... of white bread. The GI index measures how quickly certain foods release carbohydrates into the body of Phase 2 in-vivo would lower the GI of a commercially available high glycemic food such as white bread

http://www.nutraingredients.com/

Oven may cut costs for diverse product bakers

12-Nov-2009 - from retailers for new products such as ‘tear and share’ breads with toppings such as sundried tomatoes and olives, as well as naan and pitta breads. The sales director claims this demand is driving product

http://www.bakeryandsnacks.com/

Pea flour could create tasty low-GI foods: Study

10-Nov-2009 - as the primary ingredient in three products: Pasta, banana bread and biscotti. As hypothesized, the banana bread and biscotti with WYPF produced a lower glycemic response than baked goods containing wheat flour

http://www.foodnavigator-usa.com/

Anti-ageing snacks market forecast to grow

09-Nov-2009 - for bread making by Nutraceuticals. A multiple component food product useful for delivering glucosamine ... bread, calcium, fats

http://www.bakeryandsnacks.com/

Call for stricter monitoring of folic acid intake

09-Nov-2009 - fortification of wheat flour or bread as a strategy to reduce the prevalence of NTDs is currently under review

http://www.nutraingredients.com/

Beneo-Orafti offers organic inulin for US market

30-Oct-2009 - growth include the organic beverage sector, which grew by 40 percent in 2008, and organic breads

http://www.nutraingredients-usa.com/

Victorian Lemonade goes down badly with alcohol campaigners

29-Oct-2009 - quantities of alcohol as a by-product like many other everyday consumable including bread and chewing gum

http://www.beveragedaily.com/

New pea product boosts functional fiber range

28-Oct-2009 - including nutrition bars, breads, crackers, pasta, meat, and meat substitutes. Improved shelf life

http://www.nutraingredients-usa.com/

Kellogg's refutes sugar laden cereal claims

27-Oct-2009 - slice of dry wholemeal bread,” argues the cereal manufacturer. Sweet indulgence Kellogg's also on reducing the salt in products like bread, breakfast cereals, cooking sauces, snacks and soups. “Our

http://www.bakeryandsnacks.com/

Project bids to eliminate risk of botulinum in baked goods

23-Oct-2009 - and produce toxin in UK produced baked goods such as white and wholemeal bread, naan bread and muffins under for causing problems with MAP breads. Controlled atmosphere MAP, using gas packaging or interactive

http://www.bakeryandsnacks.com/