Bakers and snack makers looking to boost the protein profile for their organic food applications could turn to two peanut flours recently launched onto the market by US firm Golden Peanut.
Scientists working for the US Department of Agriculture (USDA) are
developing new techniques to produce bread with high beta-glucan
content in a bid to create a loaf with increased functionally and
health benefits.
Researchers from the US Agricultural Research Service (ARS) claim
to have stabilised a process of using extrusion technology to make
healthy and tasty snacks out of legumes.
A snack bar which can stay moist and chewy for up to 24 months
without the need for artificial preservatives has been developed by
scientists in California.
US government scientists have launched a new online database that
allows for the exploration of the soybean's genetic makeup, which
makes it possible to compare current soybean genetic maps.
A new oat variety containing high levels of cholesterol-lowering
beta-glucan has been developed, meaning that food manufacturers
could soon offer whole oat products that pack the same health
benefits as ordinary oats into smaller...
US researchers open up potential opportunities held in the citrus
genome, helping to detect specific genes related to pathogen
resistance and to high flavonoid and nutrient levels.
An improvement in the quality of flour ingredients is the focus of
new research by US government scientists who are taking a closer
look at hundreds of different proteins in the wheat kernels.