A small addition during bread production can unlock the full potential of wholegrain bread, putting it on a par with other ‘superfoods’, according to researchers.
Bread fortified with quinoa leaves increases antioxidant levels, but bioavailability is lowered because of protein-phenolic interactions (PPI), say researchers.
Naturally antioxidant-rich coriander leaves improve the sensory and bakery characteristics of white bread significantly, while also prompting enhanced shelf-life, according to researchers.
Traditional unprocessed breads could be about to get a health kick from Spanish researchers, who are investigating ways to produce bakery products with high levels of omega-3 and fibre.
Eating a high-fibre breakfast from rye may increase feelings of satiety and lead to reduced food intake later in the day, says a new study from Sweden.
Replacing 5 per cent of the flour in bread with inulin could boost the nutritional content of white bread without detrimental effects on the sensorial profile, says a new study.
US scientists have produced a pizza with enhanced antioxidant
content in the crust, aimed to boost antioxidant defences and
protect against oxidative stress.
Ingredients group Zeelandia is introducing one of the world's
oldest grains to the European functional bread market in a bid to
target middle-aged consumers.
The first products using sterols supplied by Advanced Organic
Materials reach Argentine retail outlets this month and are
positioned to be affordable even for price sensitive customers.
The popularity of whole grains and a growing trend to fortify baked
goods with functional ingredients has added a new dynamic to an
otherwise mature US bread market, says a new report.
Cholesterol-lowering plant sterols look set to appear in more
product categories in Europe, since the EC Commission has given the
green-light for their use in dietary supplements and rye breads.
A major EU research programme, under discussion at a meeting in
Brussels today, could help food manufacturers target the
increasingly affluent, elderly consumer with products designed to
make their lives longer and more comfortable.
Fiber-enriched products are the next big thing to hit the US health
food market after the low-carb fad, according to a survey carried
out by the Naples, New York database company Productscan Online.
An industry drive to push the nutritional benefits of flour could
lead to increased sales for the £3 billion UK bread market.
Farmer's in the UK last week met with the National Association of
British and Irish Millers (NABIM)...
Stable Micro Systems has developed a probe that it claims can
accurately determine the firmness and texture of a number of foods.
The analyser works by penetrating the food in several places to
give an average reading.
Much of the flour that goes into breads, pasta, cakes,
breakfastcereals and other foods comes from so-called 'winter
wheats', planted in autumn and harvested in spring. New research
has identified the key gene involved in...
Bunge, the world's top oilseed processor, last week said it was
looking to cream off a gain of about $2 million, or 2 cents per
share, on the sale of its US bakery business to privately-held Dawn
Food Products.
The US Agricultural Research Service (ARS) has developed a new
dough formulation to eradicate the musty, 'beany' aftertaste of
some soy-based breads; a problem that has eluded food technologists
since the 1970s.
FACT, the Canadian developer of functional ingredients and products
for the baked goods industry, is to launch a range of cereal bars
and premixes in a variety of flavors - the latest arrival in an
increasingly crowded market place.
A new type of durum wheat allows bakers to make bread without the
need for fatty shortening agents. Good news for those wanting to
shed a few kilos without cutting out the odd sandwich.
