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Unilever breakthrough could take food foams to new level

Researchers from Unilever have reported breakthrough results that proteins from fungus could produce food foams with stability that exceeds anything currently available.

Pectin, whey encapsulate vitamins for beverage

Encapsulating water-soluble ingredients in a whey protein-pectin complex could extend their use in acidic beverages, suggests new research from Canada.

Omega-3 deficient diet poses risks to infant health

The typical North American diet consisting of large amounts of meat and little fish is deficient in omega-3 fatty acids, posing possible risks to infant neurological development, says new research.

Natural trans fats not as bad as industrial-produced: study

Trans fatty acids are not created equal, according to the results of the European-wide TRANSFACT study, with natural sources not sharing the detrimental health effects as their industrially-produced counterparts.

Researchers pave way for soy-based cereals

Soy could form the base of future high-protein, low-fat breakfast cereals following new developments that received increased consumer acceptance, say researchers.

Fermenting takes the allergy out of soy: studies

Fermenting soy beans could lead to the removal of proteins behind soy allergies, suggest two recent studies from Spanish and American scientists.

Mango to offer fibre boost for cookies

Extracts from mangos are a rich source of antioxidants and dietary fibre and can easily be used in bakery products to boost public consumption, suggests new research.

Polyphenols may be the key to low acrylamide bakery

Manufacturers of bakery products looking to reduce levels of acrylamide can tap into a range of solutions, but polyphenols may be the most promising, suggests a new review.

Triple emulsions to give low-fat cheese

Skim-milk and hydrocolloids can produce reduced fat cheese by tapping into novel triple-phase emulsions, researchers from Mexico report.

Tomato-enriched oil could lead to elaborate functional foods

Extracting antioxidant carotenoids from tomato waste and adding them to edible oils boosts the thermal of stability of olive and sunflower oils, reports a new study.

Scientists review acrylamide-reduction advances

Increasing demand for preventing the formation of harmful acrylamide in foods has spurred researchers to conduct a review of the various methods available to formulators.

Pectin-stabilised oil bodies to offer pre-emulsified oil

Using pectin to coat naturally occurring soybean oil bodies could lead to stabilisation of the oil bodies and open up new opportunities for the food industry, suggests new research.

Red cabbage study helps show all anthocyanins are not created equal

The pigment that gives red cabbage its distinctive color can also help fight cancer in humans - provided the body can absorb the right type and in sufficient quantities, according...

Formulation boost for phytosterol in yoghurts

Incorporating heart healthy phytosterols in yoghurt formulations does not negatively impact on the starter cultures, potentially boosting their use in these foods, says new research.

Corn genome holds key to improved nutrition

Unlocking the genetic blueprint of corn could help make crops more nutritious, US scientists have claimed.

Sea buckthorn berries could join natural preservative club

Extracts from the up-and-coming fruit sea buckthorn berries (Hippophae rhamnoides) could inhibit the oxidation of unsaturated fatty acids in processed meats, boosting shelf life, suggests new research.

Soybean hulls to cut fat uptake from doughnuts

Adding micro-particulated soybeans hulls to a doughnut formulation may reduce the uptake of fat by the consumer after deep-fat frying, suggests new research.

Unwanted coffee beans offer natural preservatives

Low-grade coffee beans - known to adversely affect the quality of the beverage - may offer extracts with antioxidant potential to extend the shelf-life of food products, suggests new research...

Resistant starch does affect sensory properties of food: study

Formulating bakery products with resistant starches does result in products with modified sensory properties, Spanish researchers report.

Study links salt and soft drinks to childhood obesity

Reducing the salt content of foods would result in drinking fewer sugar-sweetened beverages, and may lower obesity risks, hypertension and possibly heart disease, British researchers report.

HortResearch - Blue Pacific team-up to deliver 'true' fruit flavors

Blue Pacific Flavors is collaborating with New Zealand research institute HortResearch to develop and commercialize new fruit flavors that are true to the taste of the original whole fruit.

Xylitol's potential beyond gum explored

The use of xylitol, a natural sweetener linked to dental health, could prevent the formation of undesirable brown pigments and enhance beverage formulations, suggests new research.

Larger portions lead to greater health risk: study

Eating more food less often can put consumers at higher risk of high cholesterol and blood pressure - a salutary warning for food companies about the need to reduce portion...

Canola proteins could boost meat succulence

Proteins from canola could boost the moisture and succulence of processed meats, suggests a new study from Canada.

Scientists develop new umami taste enhancers

New derivatives of the compound guanosine 5'-phosphate may enhance the sensorial impact of monosodium glutamate (MSG) and boost the umami taste to savoury-based foods, Italian scientists report.

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