Scientists working for the US Department of Agriculture (USDA) are
developing new techniques to produce bread with high beta-glucan
content in a bid to create a loaf with increased functionally and
A new oat variety containing high levels of cholesterol-lowering
beta-glucan has been developed, meaning that food manufacturers
could soon offer whole oat products that pack the same health
benefits as ordinary oats into smaller...
Berries of all shapes and forms are making the news on a regular
basis as scientists tap into the potential health benefits held
therewithin. Can blueberries boost our brain power? New findings
released this week.
Mothers who eat more carbohydrates in relation to fats during the
months they are breastfeeding may have higher levels of a hormone
known as leptin in their blood - which may help them to shed the
pounds after childbirth.
A special orchard in Northern California is home to more than 100
different kinds of figs from around the globe. This fig genebank
ranks as one of the world's largest living assortments of edible
figs, writes the US Agriculatural...
Scientists use oat, soybean or rice hulls to produce new high-fibre
fat replacer. Company behind the research is looking for food
processors to help market Z-trim - for use in dairy products, baked
goods, ground meats, pasta, snack...
As a result of interest in releasing a new subclass of soft wheats
with enhanced dough mixing strength for crackers, the US
Agricultural Research Service (ARS) scientistsare now using a new
industry test to screen for "soft but...
Food processing ingredient pectin could be made in the US instead
of overseas for the first time in a decade, if a business partner
to license new technology can be found by the Agricultural Research
Service (ARS), the agency reports...