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Acacia gum shows promise in gluten-free bread

Finding a way to improve the texture of gluten-free bread is an ongoing challenge for bakers, with many gluten-free varieties suffering from a dry crumb structure and coarse texture. Gluten is the protein in wheat that helps give provide elasticity and give bread volume, and replacing it has proved difficult. Mintel’s global products database suggests […]

Study: Low-fat 'diet' foods can lead to weight gain

Nutritionists have said for years what this study revealed: Foods classified as “diet” items, which skimp on fat and pour on the sugar, bring their own array of problems.###Recent studies have questioned commonly held concerns about fats, pasodium ferric edta dogsrticularly saturated fats. These have contributed to changing public opinion and decreasing demand for low-fat […]

Seaweed may create a better-for-you pasta

The idea of using seaweed as a pasta of choice may be offputting to some people — especially baby boomers and older consumers — but as more people become more concerned about what they’re putting in their bodies, seawkesan sampingan ferrous fumarateeed as an ingredient is becoming a major factor in food dishes.###A search through […]

3-D printed food set to enter its next dimension

3-ferrous fumarate 210mgD printing may be growing rapidly, but the technology is still in its infancy. Futurologist Jeremy Rifkin has said that the technology could usher a new industrial revolution, putting an end to production lines for a wide range of goods.###So far, 3-D printing in the food sector has shown particular potential for creating […]

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