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...
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 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.
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.
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.
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.
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.
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...
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...
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).
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.
Avoidance of new foods, a common complaint amongst children, may be influenced by genetic factors, says new research that could have implications for formulators.
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.
Extracts of green tea and bamboo leaf could reduce acrylamide formation in foods, suggests a new study from China.
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 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.
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...
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.
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.
Salt may act as a catalyst in the polymerisation, and therefore reduction, of acrylamide in foods, suggests a new study from the Slovak Republic.
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.
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.
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.
Lignans from sesame could act as an antioxidant to prolong the shelf-life of bulk edible oils, suggests a study from India.
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.