Tate & Lyle used the recent Food Ingredients-Asia trade event in Jakarta as a springboard for its mounting ambitions in the country of 250 million people as well as other parts of Asia. Fibre and low-calorie sweeteners for weight control were a big...
DuPont is reaping the benefit of its €5bn 2011 acquisition of Danish probiotics and enzymes giant Danisco, with its nutrition and health division showing 23% profit growth in a “sluggish” world market.
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.
A Mediterranean diet that includes extra-virgin olive oil or nuts may help to reverse symptoms of metabolic syndrome, but cannot be linked to prevention of developing the condition, a long-term study claims.
EFSA (European Food Safety Authority) has delivered positive opinions for two non-digestible carbohydrate ingredients based on their ability to improve blood glucose response.
To a backdrop of the Asean regulatory harmonisation process, a number of European Union officials have descended on Kuala Lumpur to attend a forum designed to apply the older bloc’s knowledge on the subject.
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.
‘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?
Solae Europe has debuted an insoluble fibre, soluble fibre and soy protein blend it says can support, “digestive health, heart health, and a lower glycaemic index for foods.”
The board of the UK's Food Standards Agency yesterday gave the
go-ahead for the recommendation on mandatory folic acid
fortification be made to health ministers, but it remains unclear
whether the nutrient will be added to flour...
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.
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.
New developments in bakery ingredients are set to give the sector a
more important presence in the booming functional foods industry,
reports Dominique Patton.
Functional bakery products trail behind beverages and dairy in
terms of the global functional food market but in one European
market - Germany - functional bread is showing good growth,
according to market analysts Euromonitor.
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...
Research now underway will provide the means to develop novel forms
of bread, and other foods, which contain increased amounts of
soluble fibre, making them far healthier than they currently are.
More than 60 per cent of nutrition bars tested in a recent survey
failed to live up to their label claims, independent researcher
ConsumerLab.com reports this week
