Baked goods, snacks & sweets

High-fiber sourdough rye bread & reduced glycaemic response: Cause and effect? Yes. Health claim? No...

“almost any carbohydrate-containing food would induce a reduction of post-prandial blood glucose responses"

EFSA rejects Fazer rye bread health claim

By Shane STARLING

EFSA has agreed ‘high-fiber sourdough rye bread’ may significantly reduce post-prandial glycaemic and insulin response compared to glucose, but refused a health claim from Fazer in Finland because all foods would have the same effect in comparison to...

Could beetroot bread help lower heart disease risk?

Could beetroot bread help lower heart disease risk?

By Nathan Gray

Enriching bread with nitrate-rich beetroot could help to lower our risk of heart disease by reducing blood pressure and improving blood vessel functioning, according to new research.

Solae targets bakery sector with new soy blend

Solae launches soy fibre for bakery

Solae Europe has debuted an insoluble fibre, soluble fibre and soy protein blend it says can support, “digestive health, heart health, and a lower glycaemic index for foods.”

Bread trend to lose flavour

Bread trend to lose flavour

European consumers have had their fill of bread it seems, and its
role as a staple food is set to decline over coming years.
Currently, it is most successful in Germany, where it is regarded
as a healthy food, but players in this...

Energy bars go mainstream

Energy bars go mainstream

A new energy bar with guarana has been launched by UK confectionery
group Cadbury Schweppes, the first 'mainstream' chocolate bar to
enter the energy market. Boost Guarana is said to offer as much
extra energy as an energy...

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