Formulating salad dressings with whey cheese and a combination of hydrocolloids could offer alternatives to food formulators, says a new study from Brazil.
Choosing between red and processed meat, and white meat, may affect how long you live, according to new findings from a study with half a million people.
Young men, particularly African-Americans, are at a higher risk of food allergy than other demographic groups, says a new survey.
Combining buckwheat flour and guar gum could lead to the gluten-free French bread with “improved quality attributes”, says a new study from France.
Short of an earth-bound deity walking amongst us and miraculously multiplying our fish stocks, industry must invest more in alternative sources of omega-3 to meet nutritional needs.
Results from third-party testing conducted on high fructose corn syrup (HFCS) from all the production facilities in the US and Canada show that no quantifiable levels of mercury were detected...
The American Dietetic Association has spoken out to reject comparisons between food and tobacco, but called for more checks on industry-funded research in order to retain public confidence.
Renal specialists have called for clear labeling on products that use potassium chloride as a salt replacer because it could pose a hidden risk for dialysis patients.
Muscle from jumbo squid can form stable gelled-emulsion products, according to Mexican research, offering potential for a range of products like squid frankfurters.
Formulating cakes with sesame oil, hydrocolloids and emulsifiers could replace fat in cakes, leading to low-fat alternatives of family favourites, suggests a new study.
Beta-carotene, a food colour and antioxidant, can be nano-encapsulated in special spun fibres, offering formulators a fresh approach to adding value to products.
Formulating rice noodles with alginate may enhance the structural properties of rice dough, which could lead to the development of a successful commercial rice noodle product, says a new study.
One in seven American adolescents is vitamin D deficient, says a new study by Cornell researchers, with better education of consumers critical to boosting levels of the vitamin.
Cravings for salty foods may be related to a mood boost from savouring the savoury, suggests new data from the University of Iowa.
Apparently conflicting results from randomized clinical trials and observational studies abound in the scientific literature. In the third part of a four-part series on antioxidants, NutraIngredients looks to get behind...
Gelling of milk proteins using the food-approved enzyme rennet can produce microcapsules capable of encapsulating healthy ingredients like probiotics, says a new study from Germany.
Salt may raise lead to hypertension by inhibiting the action of an enzyme linked to easing blood flow, says a new joint US-Chinese study.
A blend of oils from rice bran and soybean could produce a plastic fat for use as a shortening as a trans-fat replacer, says new research from Korea.
The use of salt replacers in the diet, as a means of reducing sodium intake, may improve blood pressure and artery health, says a new study from China.
FoodNavigator's Snack Size Science brings you the week's top science. This week, acrylamide intakes may not pose a problem for pre-menopausal breast health, but it may be dangerous for heart...
Yale scientists have reportedly found the ‘missing link’ to explain why high-fructose diets may boost the development of insulin resistance.
Encapsulating flavours in proteins in order to protect it during food formulation, may be counter-productive if the protein reacts with the flavour, says a new American study.
Eating about two portions of red meat a day may increase the risk of age-related macular degeneration by about 50 per cent, says a new study from Australia.
Fad diets that focus on protein, fat or carbohydrate content are all the same when it comes to losing weight as a reduced-calorie diet can be successful no matter what...
Dietary intakes of acrylamide are not related to increased risks of breast cancer, says a new study from Harvard.