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Sorghum passes safety, taste tests for coeliacs

Sorghum, for so long viewed as merely a feed crop in the West, has big potential for bakery for coeliacs, according to a new study that indicated the proteins do...

Encapsulated CLA passes dairy taste test - study

Encapsulation of conjugated linoleic acids (CLA) using whey protein led to better stability of the ingredient and consumer acceptance when used in dairy, says a new study.

Whey protein hydrogels offer encapsulation advantages - study

Whey proteins hydrogels - 3D networks with the ability retain water in it structure when dissolved - have the potential to encapsulate sensitive ingredients, suggests a new study.

Japanese citrus eyed as potential pectin source

The Japanese citrus fruit Citrus depressa yields high methoxyl pectin in higher quantities than grapefruit and lemon, and could be used as a gelling agent, researchers from Japan have reported.

Dietary acrylamide may not raise breast cancer risk - study

Acrylamide, the potential carcinogen from food, may not be present in high enough quantities in the diet to promote the risk of breast cancer, researchers have reported.

Taste may not be such a barrier for wholegrain acceptance - study

The taste of wholegrain breads, compared to bread made from refined grains, may not inhibit consumption amongst consumers as much as previously thought, suggests a new study.

Western diet linked to greater colon cancer recurrence

The high calorie, low fibre dietary pattern associated with the Western diet are associated with an increased risk of colorectal cancer recurrence, says new research from the US.

Hormone regulates liking for food, say scientists

Scientists have identified that a hormone is responsible for people's fondness for food, findings that could lead to a better understanding of overeating and ultimately contribute to the prevention of...

Meat, dairy nutrient may raise cancer risk, says study

Choline, a nutrient found in meat, eggs and dairy products, has been linked to a possible increase in the risk of colorectal cancer in women, reveals a study published in...

Good progress seen in school nutrition, says report

Significant improvements have been made in the nutritional profile of foods sold in schools, according to a new report issued by the School Nutrition Association (SNA).

Mango pectin promise as novel gelling agent

A collaboration between researchers in Cameroon and France is exploring the potential of mango peel as a source of pectin, and could offer industry a novel ingredient with new properties.

Kids' food aversion in the genes

Avoidance of new foods, a common complaint amongst children, may be influenced by genetic factors, says new research that could have implications for formulators.

Support for Med diet's heart benefits keeps growing

Consuming a Mediterranean-style diet, rich in fruit, vegetables and fish, may reduce the risk of dying from cardiovascular disease (CVD) by 30 per cent, says Australia's largest study of eating habits.

Taste of the orient could reduce acrylamide formation

Extracts of green tea and bamboo leaf could reduce acrylamide formation in foods, suggests a new study from China.

Squash explored as novel pectin source

Researchers in New Zealand are exploring the potential of buttercup squash as a source of pectin, and could offer industry a novel ingredient with new properties.

Hort Research aims to calm mothers with its fruit

Hort Research has identified the stress reduction market as a target consumer segment for its fruit research and development, and aims to design product concepts specifically for mothers.

Gluten-free opportunities in the spotlight at IFT

With the market for gluten-free products growing rapidly around the world, many opportunities are opening for industry, but work still needs to be done on taste and texture, experts told...

Industry must wake up to tocotrienol opportunities

Tocotrienols, the other form of vitamin E long in the shadow of tocopherols, offer interesting opportunities for industry thanks to their unique properties, scientists from Ohio State told IFT attendees.

Cheese taste and aroma boosted by prebiotics - study

The sensory aspects of cheese could be boosted by the addition of prebiotic ingredients, in addition to improving the nutritional profile of the product, suggests new research.

Scientists look to salt to reduce acrylamide

Salt may act as a catalyst in the polymerisation, and therefore reduction, of acrylamide in foods, suggests a new study from the Slovak Republic.

Organic meat and dairy linked to better quality breast milk

The breast milk of mothers consuming organic meat and dairy contains higher levels of beneficial fatty acids, and has an overall improved quality, suggests new research.

Soft drinks - heart disease study sparks reaction

Drinking more than one soft drink a day is associated with a 50 per cent increased risk in metabolic syndrome, says a new study from the US.

USDA develops low-sugar watermelons

A new variety of low-sugar watermelons could soon appear in produce aisles to appeal to diabetic consumers and those who want to reduce intake of sugar or carbs.

Sesame lignans could be edible oil antioxidant - study

Lignans from sesame could act as an antioxidant to prolong the shelf-life of bulk edible oils, suggests a study from India.

Cashews cause stronger reactions than peanuts - study

The allergic reaction to cashew nuts is more severe than peanuts, says a new study that deepens our understanding of food allergies and highlights the need for clear labelling.

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