Consuming whole-grain-rich foods for six weeks may slash levels of inflammatory biomarkers in overweight children, according to findings published in Molecular Nutrition & Food Research .
Consumers who eat white or brown rice every day tend to have better overall diet quality and nutrient intake, according to a study of five-year data from the National Health and Nutrition Examination Survey (NHANES).
There are just two weeks to go until FoodNavigator’s live (and hopefully very lively) online debate on one of the hottest trends in food development: gluten-free.
The human protein elafin could be delivered into the gut using a probiotic bacterium to reduce the inflammatory reaction typical of celiac disease, researchers suggest.
Mascots on breakfast cereals that gaze directly into a consumer’s line of vision can spark trust; findings that researchers say could be used to fuel growth of better-for-you lines.
Suntava - the Minnesota-based firm promoting anthocyanin-packed purple-corn ingredients - has gone through the Non-GMO Project verification process to reassure customers and consumers that the corn from which they are derived is not genetically engineered.
There are tasty growth prospects for dessert mixes and refrigerated dough with the rise of home baking, says General Mills’ baking head.
American bakers either bake from scratch or buy pre-prepared, but in Europe there’s more demand for a convenience middle ground, says Dawn Foods.
Snack makers should consider sourcing quinoa from India where the exotica strain is sweeter, higher in protein and sells at a stable, lower price, says the managing director of Ashtral Biotech.
The US Food and Drug Administration has upheld its authorization of Lallemand’s enriched yeast after investigating objections from AB Mauri.
Replacing modern wheat with Kamut International’s trademarked ancient wheat in the diet may reduce symptoms of irritable bowel syndrome (IBS), finds research.
Sugar – at least in excess – has been blamed for everything from heart disease to obesity and cancers in recent months. But is it as bad as all that?
While the consumer price index (all food) rose a modest 1.4% in 2013, it is likely to rise 2.5-3.5% in 2014, predict USDA economists, who believe food price inflation will “return to a range closer to the historical norm”.
Are consumers who say they’re avoiding gluten really just avoiding wheat? Can we trust survey data about the number of people following ‘gluten-free diets’? Are market researchers' (wildly differing) estimates about the size of the gluten-free market - and its predicted growth - to be trusted?
Grupo Bimbo will have its work cut out baking up success in Canada and could be disappointed if it expects too much, says analyst.
Mediterranean carob seed flours hold potential as a novel, antioxidant ingredient for cereal products, according to scientists.
While market researchers predict continued healthy growth for the US gluten-free market*, not everyone is convinced that it is built on a solid foundation.
How big is the US gluten-free retail market? And how should we define it? Depends who you ask.
If there is a natural ceiling to the gluten-free market, we’re nowhere near hitting it yet, according to Weston Bakeries, which is rolling out its new All But Gluten fresh bakery range across Canada and the US.
A major new player in the flour milling industry may not now emerge until the second quarter of this year, as regulators continue to scrutinize the proposed merger of ConAgra Mills and Horizon Milling (a joint venture between Cargill and CHS) to create Ardent Mills.
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