طراحی وب سایت

breakfast cereals make a significant contribution towards the micronutrient intake of the low-income uk population, according to new research. the study, published in the european journal of clinical nutrition, assessed the contribution that breakfast cereals make to the nutrient intakes of low income uk population. assessing data from over 3500 people, the researchers found that people who eat cereal for breakfast had significantly higher intakes of key micronutrients such as vitamins and minerals.

reports about the imminent break-up of united biscuits (ub) are not true, said an industry source. according to reports by the sunday times, ub’s joint owners are planning to split the company’s snack and crisps division in an attempt to revive a sale of the uk manufacturer. however a source, who preferred to remain anonymous, told bakeryandsnacks.com that a possible divide of the company was soon to follow.

morrisons has recalled all packs of its omega mix of seeds because the product contains barley gluten, which is not mentioned in the allergy information on the product label. this means the product is a possible health risk for anyone who is allergic to or intolerant of barley or gluten. the agency has issued an allergy alert. if you are allergic to or intolerant of barley or gluten you are advised not to eat this product.

bran may help extend the shelf-life of bakery products like cakes, and enhance the taste profile, according to results of a new study from greece. high-fibre, low-cost and tasty: what\'s not to like? researchers from the national technical university of athens report that enzyme-modified bran could retard the staling of bakery products by up to 60 per cent. according to the findings published in the journal of food science, the enzyme-modified bran-enriched cakes were also more appealing to consumers when tested by a panel of tasters.

research investigating the immune reactivity of tef, millet, amaranth, and quinoa has confirmed their safety in the diet of celiac disease patients. the research, published in molecular nutrition & food research, analyzed the immune activity of the alcohol-soluble protein fractions from two cereals – tef and millet – and two pseudocereals – amaranth and quinoa – in comparison to wheat gliadin to test their safety in the diet of people with celiac disease.

the addition of certain dietary fibres to pasta could offer health benefits without affecting the quality of final products, according to new research on durum wheat pasta. the study, published in food chemistry, compared spaghetti prepared from durum semolina substituted with various amounts of either durum bran or germ (pollard) fibre, and dried at high temperature. the researchers reported that if spaghetti is dried at high temperature, it can be prepared with 10 per cent substitution of semolina with minimal impact on sensory and technological properties – while providing higher antioxidant activity, total dietary fibre, and no affect on starch hydrolysis.

early last thursday, greenpeace activists whipper-snippered a genetically modified wheat experiment on the outskirts of canberra. two women, one of them described as a mother concerned for the health of her family, wore protective clothing and set up a protective cordon before destroying the csiro plantation. “this is about the protection of our health, the protection of our environment and the protection of our daily bread,” said greenpeace food campaigner laura kelly in defence of the sabotage.

the use of finger millet flour in bakery products may help to boost their nutritive profile without affecting quality or taste, according to new research. the study, published in journal of texture studies, reports that replacement of wheat flour with 60 per cent finger millet, which is a good source of minerals, increases the nutritive value of muffins, without negatively impacting the texture, flavour or overall quality of the muffins when compared to 100 per cent wheat flour.

non-conventional african grains show promise in producing breads with good nutritional and sensory properties, and “deserve an increasing interest in bakery industry,” according to new research. the study, published in journal of food science, evaluated the technological and nutritional properties of the african cereals acha (digitaria exiliis) and iburu (digitaria iburua) in making sourdough bread.

fao\'s food price index rose one percent to 234 points in june 2011 - 39 percent higher than in june 2010 but four percent below its all-time high of 238 points in february of this year. a strong rise in international sugar prices was behind much of the increase. the fao cereal price index averaged 259 points in june, down one percent from may but 71 percent higher than in june 2010. improved weather conditions in europe and the announced lifting of the russian federation\'s export ban contributed to the price drop.