Via the addition of an enzyme during baking, a study has demonstrated that bread can improve blood flow and aid the vascular system. Could bread be the next superfood? A small addition during bread making unlocks the potential of wholegrain bread, putting it on a par with other ‘superfoods’, according to researchers. During a clinical trial published in Clinical Nutrition,… Read more »
Wheat, in its own right, is one of the most important foods in the world. It is a staple food for more than 2.5 billion people, it provides 20% of the protein consumed worldwide and, according to the FAO, supplies more calories than any other grain. Its long-term productivity, however, is threatened by rising temperatures, among other factors. Stress from… Read more »
New research from the University of Nebraska–Lincoln has led to the discovery of a novel gene that improves drought adaptation in wheat — a breakthrough that could contribute to increased world food security. In new research published in Plant Biotechnology Journal, Harkamal Walia, associate professor and Heuermann Chair of Agronomy and Horticulture at Nebraska, and colleagues describe a novel form… Read more »
Electric shocks are used to heat gluten-free bread from the inside, saving energy and time compared to conventional baking applying heat from the outside. A new study in Ohmic heating (OH) has been published by the Institute of Food Technology of the University of Natural Resources and Life Sciences (BOKU), Vienna, in Food and Bioprocess Technology. The first results show the… Read more »
A pilot project – between BASF, Borealis, Südpack and Zott – has led to the creation of a multilayer food packaging protopy made of polyamide and chemically recycled polyethylene. Multilayer films offer excellent barrier properties in terms of protection and preservation of food products, as well as their overall efficiency in environmental terms; however, they can only be recycled to… Read more »
Researchers in Japan have edited plant mitochondrial DNA for the first time, which could lead to a more secure food supply. Nuclear DNA was first edited in the early 1970s, chloroplast DNA was first edited in 1988, and animal mitochondrial DNA was edited in 2008. However, no tool previously successfully edited plant mitochondrial DNA. Researchers used their technique to create… Read more »
Royal DSM, a global science-based company active in health, nutrition and sustainable living, and Avril, an international French agro-industrial group, intend to work together to meet the growing consumer demand for plant-based proteins. Together, DSM and Avril will produce a unique protein based on non-genetically modified canola. It has excellent functional properties, a high nutritional value, and a balanced taste… Read more »
The Purdue University team is now looking for industrial partners for its biodegradable, advanced barrier coating A team of Purdue University, US, researchers have manufactured an innovative new process that uses cellulose nanocrystals (CNCs) to create advanced barrier coatings for food packaging. The technology can be used to create non-toxic and biodegradable packaging solutions. The shelf-life extending process also has… Read more »
As we set to close out “National Frozen Food Month”, new data from the National Frozen and Refrigerated Foods Association (NFRA) revealed the frozen food sector has experienced a resurgence thanks to more brands rolling out innovative products in response to consumer demand for healthier options. In 2013, NFRA launched its “Real Food. Frozen” campaign to showcase how frozen foods… Read more »
Consumer demand for high-quality products and for specialties such as gluten-free items are drivers for the texturants market. The company Research and Markets forecasts a growth for the global texturants market by 2022. For the starch market, Research and Markets forecasts CAGR of 5.85% 2018-2022. The market is competitive and driven by an increase in the trend of health and… Read more »
