Lupin-enriched bakery may slash blood pressure, boost heart health
Bread enriched with lupin kernel flour at the expense of wheat flour may reduce blood pressure and boost heart health, says new research from Australia.
Belgians confirm prebiotic bread concept not half-baked
Two Belgium companies – one a bran technology specialist, the other an ingredients supplier in the bakery and confectionery area – have linked to develop bread and pastry products with digestive health benefits.
GraceLinc woos Barilla with beta-glucan bread
A beta-glucan ingredient researched by New Zealand firm GraceLinc
will be making an appearance in a range of bread and brioches by
Italian firm Barilla.
Folic acid in the UK: Bread vs flour debate unresolved
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...
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.