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Kefir grain sugars eyed as healthy gelling agent

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.

Nitrite, nitrate-rich foods may not be so bad after all

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.

Black cohosh stops breast cancer growth in the lab

Extracts from black cohosh may stop breast cancer cells in their tracks, suggests a new laboratory study involving scientists from French botanicals supplier Naturex.

Nestle uses physics to explain complex food interactions

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.

Fruit anitioxidants develop with ripeness

Compounds in ripe fruit have been found to be highly active antioxidants, making them a potential source of health-promoting ingredients.

Mouse brain imaging helps understand appetite

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 hailed king of the exotic fruits

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...

Danisco CEO on the power of adding value

Tom Knutzen, CEO of major ingredients player Danisco, explains the company's strategy on high value-added ingredients to FoodNavigator editor Jess Halliday.

Soy could help reduce fat gene

The soy compound lunasin has been shown to inhibit the expression of a gene responsible for internal cholesterol production, Soy Labs' scientists have said.

New tool predicts sweet corn quality

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...

Folic acid linked to higher cancer rates

More warnings against fortifying flour with folic acid have emerged, following evidence that this could lead to increased cancer rates.

Low-income families do not eat enough fruit & veg

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.

Red and processed meats increase cancer risk, says study

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.

Scientists breed brassicas to withstand turnip mosaic

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...

TV-hypertension link could fan kid food ad debate

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.

Canada applies pressure for salt reduction

Leading Canadian health groups have joined forces to urge for comprehensive action to reduce sodium levels in food.

Severely restricting calories could lead to longer life

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...

Brown marine algae mined for functional ingredients

Polysaccharides from brown marine algae could provide the ingredients for a new wave of beverages with health benefits, according to researchers in Ireland.

Micro-fibres eyed as future functional ingredients

'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 offer green pectin source

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.

Omega-3 to cut colon cancer: meta-analysis

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.

Fermented soybeans offer natural antioxidants

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.

Nature, not nurture, decides whether we like garlic

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,...

Other salts offer low-sodium bread potential

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...

Whole-grains breakfasts cut heart failure risks - study

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.

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