Low-salt bread ‘technologically feasible’, says study
26-Aug-2009 - Formulating breads with one quarter of current levels is possible without detrimentally affecting the rheological...
Chickpea crackers offer iron-rich gluten-free options
24-Aug-2009 - Crackers made from the flour of chickpeas may contain between 3 to 6 times more...
Lannen Tehtaat merges grain and vegetable oil operations
17-Aug-2009 - Finnish food and agriculture firm Lannen Tehtaat has announced that it will combine the operations...
Scientists solve mystery of ‘green oats’
13-Aug-2009 - The appearance of an undesirable greenish hue on cooking oats and oat products may be...
Snack Size Science: Hershey’s healthy chocolate cake
10-Aug-2009 - FoodNavigator's Snack Size Science brings you the week's top science every two weeks. This week...
Alternative grains may boost coeliac nutrition
04-Aug-2009 - Replacing standard gluten-free flours with those made from ‘alternative’ grains like oats and quinoa may...
Emulsifiers delay staling in gluten-free bread: Study
30-Jul-2009 - Formulating gluten-free breads with common emulsifiers may delay the staling of the products, leading to...
Chocolate cake: Leavening agent key to healthy profile
27-Jul-2009 - Maintaining cocoa’s heart healthy compounds in a finished product depends on the presence of other...
Gummy boost for refrigerated doughs
22-Jul-2009 - Adding xanthan gum to refrigerated dough mix may prevent the separation of liquid and...
Natural trend drives rice foods for babies
17-Jul-2009 - Products made with rice ingredients are dominating new launches of baby foods, according to Beneo...
Xanthan gum helps cassava-wheat bread quality: Study
29-Jun-2009 - Researchers from Nigeria have found that xanthan gum can assist with quality and storage issues...
Credit squeeze key concern for food makers, OECD report
22-Jun-2009 - Prices for key commodities used by food manufacturers may have eased since their peaks last...
TasteTech develops more cost effective encapsulated sorbic acid
19-Jun-2009 - TasteTech has introduced a new 90 per cent version of its controlled release encapsulated sorbic...
Grape seed may boost health and safety profile of bread
04-Jun-2009 - Addition of a grape seed extract to bread may not only increase the antioxidant...
Soy industry sets sustainability standards
02-Jun-2009 - Participants in the Round Table on Responsible Soy unanimously agreed a set of voluntary...
Gluten-free diet not friendly to gut bacteria: Study
19-May-2009 - Following a gluten-free diet may be detrimental to gut health, which may also affect immune...
Protein-fibre combo offers ‘promising’ gluten-free options
18-May-2009 - Adding protein and fibre sources like pea protein and Psyllium fibre may improve the physical...
Finding inspiration from bread tastes past
14-May-2009 - Puratos’ CEO talks about consumers’ tastes for bread and patisserie – past and present –...
Pressure group calls for enzyme labelling on packaged bread
29-Apr-2009 - A food pressure group in the UK is urging consumers to place stickers on plant...
Swine flu impacts global economy
28-Apr-2009 - The swine flu virus first identified in Mexico cannot be contained, warns Dr Margaret Chan,...
New glucan could boost sourdough production
27-Apr-2009 - A new biopolymer produced by bacteria may offer a novel gelling and thickening agent for...
New Purac product cuts acrylamide formation
16-Apr-2009 - Purac has developed a new calcium lactate product which it claims can reduce acrylamide in...
Pava looks to Asia-Africa for export expansion
08-Apr-2009 - Russian grain processor Pava is looking for partnerships in Asia and Africa in order to...
Fibre-enriched gluten-free bread gets formulation boost
07-Apr-2009 - Oat and corn fibre may boost the fibre content of gluten-free bread and enhance the...
Collaboration to solve dough behaviour problems
03-Apr-2009 - The flour specialist Mühlenchemie has teamed up with a manufacturer of dough testing equipment to...
