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.
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.
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.
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.
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.
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.
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.
New developments in bakery ingredients are set to give the sector a
more important presence in the booming functional foods industry,
reports Dominique Patton.
