A polysaccharide from kefir grains, kefiran, is able to form gels after freeze-drying and may offer a novel gelling agent for industry, suggests new research from Argentina.
Nitrites and nitrates, much maligned additives in processed and cured meats, may help heart attack survival and recovery, suggests a new mice study from the US.
Extracts from black cohosh may stop breast cancer cells in their tracks, suggests a new laboratory study involving scientists from French botanicals supplier Naturex.
Scientists from Nestle and the University of California have developed a model which could help explain the texture as well the transport of flavours and nutrients in foods.
Compounds in ripe fruit have been found to be highly active antioxidants, making them a potential source of health-promoting ingredients.
A new imaging technique that shows increased neuron activity in mice's brains when they are hungry could be a key to understanding appetite, satiety, and why some people become obese.
Pomegranate, known as the royal fruit because of the 'crown' on top, is also the shining light for how to capitalise on consumers' growing interest in exotic fruits and ensure...
Tom Knutzen, CEO of major ingredients player Danisco, explains the company's strategy on high value-added ingredients to FoodNavigator editor Jess Halliday.
The soy compound lunasin has been shown to inhibit the expression of a gene responsible for internal cholesterol production, Soy Labs' scientists have said.
Researchers in the US have developed what claims to be the first tool that can predict the timing, quality and weight of sweet corn crops, a move that is expected...
More warnings against fortifying flour with folic acid have emerged, following evidence that this could lead to increased cancer rates.
The Journal of the American Dietetic Association is this month addressing various aspects of poverty and nutrition - in particular the relationship between income and fruit and vegetable consumption.
Diet and cancer are directly linked, with alcohol and red and processed meats posing particular risks, according to the World Cancer Research Fund's (WCRF) study released this week.
A team of scientists from the UK has found a new way to breed brassica vegetables, such as broccoli, cabbage and oilseed rape, that they say gives them protection against...
Another study has linked TV viewing to increased incidence of childhood obesity, but this time the researchers also pinpoint a higher risk of the children developing hypertension.
Leading Canadian health groups have joined forces to urge for comprehensive action to reduce sodium levels in food.
A study out of the University at Buffalo has linked severely restricting calories to slowing the progression of physical disability in age, which could have lifespan implications if carried over...
Polysaccharides from brown marine algae could provide the ingredients for a new wave of beverages with health benefits, according to researchers in Ireland.
'Micronised' insoluble fibres, insoluble fibres processed to the micron scale, could favourably change the gut health of hamsters and may translate into important ingredients for functional foods, suggests new research.
Cocoa husks, a by-product of cocoa processing, may offer an alternative, environmentally friendly, and cost-efficient source of pectin for food, suggests a new study.
A pooled analysis of the small but ever-growing body of science of omega-3 and colorectal cancer indicates more fish oil does protect against the cancer.
Tapping into the ever-growing search for natural antioxidants to prolong the shelf-life of foods, new research from Taiwan suggests polyphenols from soybean could be added to the list.
A new study has presented strong evidence that food preferences are largely governed by hereditary rather than social and environmental factors, especially when it comes to a taste for garlic,...
The use of potassium, magnesium and calcium salts in place of sodium chloride could lead to breads with 33 per cent less salt than normal, with changes in texture and...
Consuming at least one serving of whole grains cereal a day could reduce a man's risk of heart failure by 30 per cent, says a new study from the US.