Days after English researchers proposed an equation to make the ultimate bacon buttie, a new study from the US has reported that frequent consumption of cured meats like bacon may...
Injecting meatballs with collagen may boost the retention of key nutrients in the meat, suggests new research from Poland.
Pectin extracted from pumpkin and then modified using an enzyme could offer an interesting alternative for jams and confectionery, suggests new research from Russia.
Scientists from the University of Nottingham have reported that adding an ingredient that induces the sensation of cooling could boost the perception of fruit flavours, fundamental research that could have...
Scientists in Portugal are experimenting with algal biomass as a novel source of green colouring for food, with tests in cookies indicating excellent stability.
Low glycemic and high glycemic diets could result an equal level of weight loss in the long term, according to new research.
Oil extracted from the seeds of hibiscus plants is rich in linoleic and oleic fatty acids, and could offer interesting applications for industry, says new research from Spain.
Acid modified tapioca starch may offer significant advantages as an encapsulation material, producing better results than native starch, says new research.
The US Department of Agriculture (USDA) has dedicated a new research lab to the improvement of cereal crops such as barley and oats.
Furcellaran, a co-polymer of beta and kappa-carrageenan extracted from red algae, has been identified as a novel new encapsulation material, researchers from Estonia report.
Encapsulation of peppermint essential oil as a model flavour in a variety of modified starches is helping scientists fill in knowledge gaps that could further enhance encapsulation of flavours and...
Dairy products, fruit and vegetables may help smokers break the habit, according to new research, which claims to be the first of its kind.
High consumption of red and processed meat may double the risk of breast cancer amongst women of a certain age, suggests a new study from England.
Modified whey protein could be the additive of choice for processed meat, with Canadian researchers reporting it is the most functionally effective and cost-efficient of five dairy proteins tested.
Scientists from the University of Singapore have reported threshold levels for formulation of green tea extracts in bread, above which sweetness, brightness and hardness are affected.
The first international conference on slimming ingredients kicked off in Berlin with industry and academia exploring the huge potential for potential weight managing and weight reducing ingredients.
Scientists in the US have developed a set of procedures for the extraction, preparation and preservation of food samples to be analysed for their nutrient content, in order to reduce...
A study from the US has raised the hackles of the meat industry by reporting a link between male fertility and their mother's high beef consumption during pregnancy - an...
The modified gum arabic product 'Super Gum' could stabilise water-in-oil-in-water emulsions, opening up opportunities for fat reduction and novel encapsulation, researchers from New Zealand have reported.
The American Chemical Society brought the cancer-fighting potential of food to the forefront Sunday as part of its national meeting.
US scientists have produced a pizza with enhanced antioxidant content in the crust, aimed to boost antioxidant defences and protect against oxidative stress.
The nutritional profile of kiwi fruit grown organically is healthier than conventionally grown fruit, American researchers have reported.
Proanthocyanidin-rich extracts from grape seeds may prevent skin cancer by boosting the immune system, says a new study that used hairless mice to model human sun exposure.
Researchers in Italy have developed a process to produce high purity sugars from citrus processing waste that could offer natural and inexpensive sweeteners for the food and beverage industries.
Scientists from Danisco have identified peculiar regions of a starter culture's genome that allow the bacteria to be resistant to infections by bacteriophages (bacterial viruses).