To a backdrop of the Asean regulatory harmonisation process, a number of European Union officials have descended on Kuala Lumpur to attend a forum designed to apply the older bloc’s knowledge on the subject.
“almost any carbohydrate-containing food would induce a reduction of post-prandial blood glucose responses"
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...
Greater vitamin D fortification of foods and supplementation can help tackle vitamin D deficiencies that remain prevalent across Europe – with Finland a good example of the success of such measures, a review has found.
Baking blueberries could lead to changes their polyphenol content, and alter the potential health benefits of the 'superfood', according to new research.
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.
Nestlé has developed a method to incorporate amino acids into solid food products for athletes, which avoids commonly associated paresthesia side-effects, according to a new patent filed by the firm.
The levels of iodine provided by fortified breads is not enough to provide for the requirements of pregnant women and their developing babies, according to new research which recommends the additional use of supplements.
‘High fibre’ claims are traditionally the realm of bakery products, but has recent growing demand for fibre by consumers resulted in a shift away from bread-based products?
A group of undergraduate students have used synthetic biology to enhance common yeast that yields beta carotene, which could be baked into bread rich in vitamin A.
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.”
Dairy, bakery and beverages account for 72.9 percent of functional foods in the world’s biggest markets with energy/mood enhancement, gut health and heart health the dominant claims, according to a Leatherhead Food International report.
Fortifying bread with vitamin D2 helps maintain blood levels of the vitamin equivalent to the same dose from a supplement, suggests new data from Finland.
A cholesterol-lowering bread product will this month hit the shelves of Romania, marking efforts by Finland’s Raisio to expand its Benecol brand into a wider range of food applications.
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.
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.
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.
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...
A novel source of omega-3 fatty acids, seeds from the South
American plant chia, could soon reach the European market after a
UK scientific panel concludes the ingredient is safe for
consumption.
The market for functional food products has grown steadily for
several years now, focusing primarily on the dairy sector. But
other sectors of the food industry, such as bakery and snacks, are
beginning to see more functional products...
Britain's Federation of Bakers will next month be hoping to improve
the image of bread, still one of the nation's favourite staple
foods but suffering from the growing popularity of the US-imported
low-carb diet.
Beghin Meiji claims to have revolutionised the bakery world with
its Actilight, which can be added to white breads to offer the same
intestinal health benefits attributed to wholemeal.
Research now underway will provide the means to develop novel forms
of bread, and other foods, which contain increased amounts of
soluble fibre, making them far healthier than they currently are.
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...
Nestle subsidiary Cereal Partners UK has entered the rapidly
growing cereal bar market, with the launch of three new bars. The
'Cereal and Milk Bars', already available in France, Portugal and
Spain, are made from the Nestle...
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...
A new type of durum wheat allows bakers to make bread without the
need for fatty shortening agents. Good news for those wanting to
shed a few kilos without cutting out the odd sandwich.
More than 60 per cent of nutrition bars tested in a recent survey
failed to live up to their label claims, independent researcher
ConsumerLab.com reports this week
