Branston baked beans now brainy with omega-3
Premier Foods has given canned baked beans a makeover and enhanced
their healthy profile by adding omega-3 fatty acids.
Lupin-enriched bread could boost satiety, reduce energy intake
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.
Plant sterols, glucomannan snack bars could improve cholesterol levels
Snacking on bars containing plant sterols and glucomannan could
improve cholesterol levels of both diabetic and non-diabetics, but
had no effect on glucose control, reports a Canadian study.
FSA recommends mandatory folic acid fortification for bread
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).
Bakery survives low-carb fad with healthier alternatives
The reaction of the bakery industry to the considerable threat
posed by low-carb diets last year could prove a lesson for many
Energy bars expand consumer interest in sports nutrition
Better-tasting and convenient performance foods are attracting
growing numbers of Europeans, many of whom are not sports
professionals, reveals a new report.
Olive antioxidant added to bread in Spain
A bread containing a concentrated component of olive oil has been
launched in Spain as an anti-ageing food, reports Dominique
Vitamin D bread raises bone mineral density in elderly
A bread fortified with very high levels of vitamin D appeared to be
much better at protecting bone health in elderly people than
bone-building drugs, according to a study presented this week.
Selenium-fortified bread launched in UK
UK supermarket Waitrose has introduced a selenium-enriched bread,
designed to give British consumers their daily required intake of
Soy bread cuts prostate cancer marker
A bread rich in soy reduced levels of the prostate cancer marker
PSA in a group of cancer patients, according to a recent study.
Fibre interest to benefit bread market
Bread with reduced carbohydrates is unlikely to become a long-term
trend but the bakery sector could do more to capitalise on the
rising interest in fibre and wholegrains, suggests an analyst.
Formulation specialists improve bakery's functional foods offering
New developments in bakery ingredients are set to give the sector a
more important presence in the booming functional foods industry,
reports Dominique Patton.
German market takes lead in functional breads
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.
Low-carb: British bread industry fights back
Three British food industry bodies have joined forces to promote a
new diet which they hope will prove just as popular as the low-carb
Atkins fad currently sweeping the nation - and which will, they
hope, get consumers eating carbohydrate-rich...
Phytosterols in milk, cereal bars cleared by FSANZ
Cereal bars and milk products containing cholesterol-lowering plant
sterols have been cleared as safe by Australia's food authority.