Substituting wheat flour for resistant starch may be an easy way for formulators to boost the health profile of a product without affecting taste or acceptance, says a new study from Spain. Up to 40 ...

Australian scientists have developed a wheat variety that dramatically boosts fibre in white bread and other flour-based foods.

DAVIS, Calif.--(BUSINESS WIRE)--Arcadia Biosciences, Inc. (Nasdaq: RKDA), an agricultural technology company, today announced that it has achieved two key technology milestones in its High Fiber ...

ATCHISON, Kan., Nov. 14, 2017 (GLOBE NEWSWIRE) -- Results of a human dietary study recently conducted at Monash University in Melbourne, Australia, confirm that an extraordinarily high level of ...

Foods formulated with resistant starch are effective at lowering the glycemic index of the food despite formulation with high GI ingredients, says a new study. Scientists from Kansas State University ...

Retrogradation is a process in which food starches, after cooking and cooling, crystallize to become resistant to digestion. The conversion reduces the digestible calories and increases health ...

DALLAS--(BUSINESS WIRE)-- Arcadia Biosciences, Inc.® (Nasdaq: RKDA), a producer and marketer of innovative, plant-based health and wellness products, announced today it has sold its non-GMO Resistant ...

Trying to generate excitement around an ingredient called ‘resistant starch’ in a carb-wary food culture fixated on keto and paleo diets is a tough sell, but a growing body of evidence suggests that ...