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Trans-fat free shortenings show bakery potential
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A blend of trans fat-free stearic acid-rich and oleic acid-rich oils can produce cookies with the same characteristics and consumer acceptance, says new research from Canada. Related news |
Wirecut machine uses nest shape to increase cookie outputBaker Perkins has launched a new wirecut machine for cookie production that increases output by laying down biscuits in a nest-like pattern. Low-salt bread ‘technologically feasible’, says studyFormulating breads with one quarter of current levels is possible without detrimentally affecting the rheological properties and the performance of the dough, says a new study from Ireland. Could wheat allergy play a role in diabetes development?An abnormal response to wheat proteins may tip a person’s delicately poised immune system into developing type-1 diabetes, suggests a study from Canada. Rye for breakfast may boost feelings of fullnessEating 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. |
News in brief
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Today's headlines across the Food industry
Soluble fibre may benefit IBS sufferers: Study from NutraIngredients.com
Adding soluble fibre to the diet may improve symptoms associated with irritable bowel syndrome, but insoluble fibre may worsen the effects, says a new study.
Researchers warn of toxin increase in heated HFCS from FoodNavigator.com
The formation of a toxic substance when high fructose corn syrup is heated raises concerns for bee keepers, say researchers, and will help inform advice on safe storage of the ingredient for use in human food.
Letter to the editor
Folic acid: Why mandatory fortification is vital from NutraIngredients.com
Relying on voluntary fortification of grain products with folic acid is not sufficient to ensure adequate intakes and relieve the burden of birth defects, says an eminent British professor.
New Zealand bakers agree to voluntary folic acid fortification from NutraIngredients.com
The New Zealand baking industry has said it will move towards a voluntary fortification of some breads with folic acid as the government is expected to delay plans for mandatory fortification.
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Spotlight
Popcorn and cereal pack antioxidant punch, says study
Certain cereals and salty snacks like popcorn may be healthier than previously thought thanks to their unusually high antioxidant content.
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