Researchers from Aberystwyth University are hoping to rechart the nutritional benefits of the nation’s much-loved white bread, which has traditionally received a bad rap because of its ‘poorer’ nutritional profile compared to whole grain or whole wheat...
Kerry Taste & Nutrition has developed a naturally sourced soluble dietary fibre ingredient – designed for use in the manufacture of white bread products – that ticks a number of boxes, including the nutritional and functional advantages of gum acacia,...
An international group of scientists has pinpointed the genes responsible for the dietary content of white flour, which opens possibilities to manufacturers to satiate the consumers' love of white bread, while critically boosting their fibre intake.
Three major white bread brands have made it into the UK’s top 20 best-selling food and beverage list, according to IRI data, but every single one has seen sales plummet.
UK consumers are interested in healthier baked goods high in fiber but low in sugar and calories, particularly high-fiber white bread, according to a survey.
Wholegrain has its benefits but there is nothing negative about eating white bread and it can be a valuable part of a healthy, balanced diet, says the director of the Federation of Bakers.
Industry has dedicated a lot of promotional efforts on wholemeal bread and this could have contributed to the slump in white bread, says the Federation of Bakers’ (FOB) director.
DSM Food Specialities is introducing a new enzyme in its Let's
BakeZyme range, this time targeting dough development, crumb colour
and volume in white bread
The popularity of whole grains and a growing trend to fortify baked
goods with functional ingredients has added a new dynamic to an
otherwise mature US bread market, says a new report.
