Researchers from Unilever have reported breakthrough results that proteins from fungus could produce food foams with stability that exceeds anything currently available.
Encapsulating water-soluble ingredients in a whey protein-pectin complex could extend their use in acidic beverages, suggests new research from Canada.
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.
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.
Soy could form the base of future high-protein, low-fat breakfast cereals following new developments that received increased consumer acceptance, say researchers.
Fermenting soy beans could lead to the removal of proteins behind soy allergies, suggest two recent studies from Spanish and American scientists.
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.
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.
Skim-milk and hydrocolloids can produce reduced fat cheese by tapping into novel triple-phase emulsions, researchers from Mexico report.
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.
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.
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.
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...
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.
Unlocking the genetic blueprint of corn could help make crops more nutritious, US scientists have claimed.
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.
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.
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...
Formulating bakery products with resistant starches does result in products with modified sensory properties, Spanish researchers report.
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.
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.
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.
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...
Proteins from canola could boost the moisture and succulence of processed meats, suggests a new study from Canada.
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.