A small addition during bread production can unlock the full potential of wholegrain bread, putting it on a par with other ‘superfoods’, according to researchers.
Researchers are repurposing waste bread into a medium that can kick start fermentation in food and beverage products, such as sourdough, yoghurt, and wine.
New Zealand's Chief Science Advisor and the Royal Society Te Apārangi have backed the health benefits of fortifying bread with folic acid, adding to calls for mandatory fortification in the country.
A recipe for making bread that could help diabetics better control blood glucose has been developed by food scientists from the National University of Singapore.
Functional food specialist Dr Zak’s has developed a high-protein bagel and has flatbreads in development as it looks to stretch its offering in a niche market, its managing director says.
The EU HealthBread project wants to form an association by the end of the year to drive commercialization of its healthy bread technologies and concepts across Europe.
Bread fortified with quinoa leaves increases antioxidant levels, but bioavailability is lowered because of protein-phenolic interactions (PPI), say researchers.
High-protein bread will be a functional niche of the future if manufacturers can play up the satiety angle and get the taste right, says a health and wellness expert.
Onion skins that are normally consigned to waste bins could be used to up antioxidant activity in wheat bread without affecting consumer appeal, according to researchers.
Barley has great potential to leach the charge in a new era or functional bread products, but more needs to be done in understanding the key formulation challenges, warn researchers.
A new way to produce heart healthy bread from whole grain oats could help industry create a new area of functional bread products backed by EU health claims, according to new research.
Naturally antioxidant-rich coriander leaves improve the sensory and bakery characteristics of white bread significantly, while also prompting enhanced shelf-life, according to researchers.
Traditional unprocessed breads could be about to get a health kick from Spanish researchers, who are investigating ways to produce bakery products with high levels of omega-3 and fibre.
NatureFibre Oat 100 is the latest addition to a new suite of flours from Kampffmeyer Food Innovation GmbH for formulating high fibre and whole grain bakery and snack products that taste as though they are made with conventional, refined flours.
A new study has shown that rye or wheat bran fortified breads treated with a particular xylanase can yield good quality breads with a prebiotic effect.
Phenolic acids retain their antioxidant activity after the baking process, said researchers who claim their findings are critical in terms of the development of functional foods.
Danisco said that the development of Grindsted Fibreline 103, an addition to its Fibreline 101 product for rye bread applications, enables bakers to meet consumer demand for healthier bread without compromising on taste or texture.
Heat degradation of folic acid during baking is between 21.9 per cent and 32.1 per cent with bread type being an influencing factor, claims a new Irish study aiming to quantify the reduction of the nutrient during the production process on a pilot scale.
Eating a high-fibre breakfast from rye may increase feelings of satiety and lead to reduced food intake later in the day, says a new study from Sweden.
Australian bakers have until October 9 to replace all regular salt with iodised salt when making bread products, as the Australian government attempts address an iodine deficiency that has been noticed among sections of the country’s 22 million inhabitants.
Replacing 5 per cent of the flour in bread with inulin could boost the nutritional content of white bread without detrimental effects on the sensorial profile, says a new study.
US scientists have produced a pizza with enhanced antioxidant
content in the crust, aimed to boost antioxidant defences and
protect against oxidative stress.
Ingredients group Zeelandia is introducing one of the world's
oldest grains to the European functional bread market in a bid to
target middle-aged consumers.
The first products using sterols supplied by Advanced Organic
Materials reach Argentine retail outlets this month and are
positioned to be affordable even for price sensitive customers.
Cholesterol-lowering plant sterols look set to appear in more
product categories in Europe, since the EC Commission has given the
green-light for their use in dietary supplements and rye breads.
A major EU research programme, under discussion at a meeting in
Brussels today, could help food manufacturers target the
increasingly affluent, elderly consumer with products designed to
make their lives longer and more comfortable.
New developments in bakery ingredients are set to give the sector a
more important presence in the booming functional foods industry,
reports Dominique Patton.
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.
Finnish bakery group Fazer has begun a three-year programme
promoting the health benefits of rye-based products - everything
from cancer prevention to reducing the risk of coronary heart
disease. And one company at least is hoping...
Fiber-enriched products are the next big thing to hit the US health
food market after the low-carb fad, according to a survey carried
out by the Naples, New York database company Productscan Online.
An industry drive to push the nutritional benefits of flour could
lead to increased sales for the £3 billion UK bread market.
Farmer's in the UK last week met with the National Association of
British and Irish Millers (NABIM)...
Stable Micro Systems has developed a probe that it claims can
accurately determine the firmness and texture of a number of foods.
The analyser works by penetrating the food in several places to
give an average reading.
Much of the flour that goes into breads, pasta, cakes,
breakfastcereals and other foods comes from so-called 'winter
wheats', planted in autumn and harvested in spring. New research
has identified the key gene involved in...
Bunge, the world's top oilseed processor, last week said it was
looking to cream off a gain of about $2 million, or 2 cents per
share, on the sale of its US bakery business to privately-held Dawn
Food Products.
The US Agricultural Research Service (ARS) has developed a new
dough formulation to eradicate the musty, 'beany' aftertaste of
some soy-based breads; a problem that has eluded food technologists
since the 1970s.