A blend of oils from coconut and palm could produce a plastic fat for use as a shortening in bakery products as a trans-fat replacer, says new research from India.
Adolescents eating higher amounts of dairy goods, within the recommended daily guidelines, generally have lower levels of fat to those with a reduced intake, says a new study.
Drinking fructose-sweetened beverages with meals may cause bigger rises in blood levels of triglycerides in obese people after the meal, says a new study.
A combination of probiotic and prebiotics may improve the ‘quality of life’ for sufferers of a type of IBD, says a new study from Japan.
Patients with kidney disease may be at danger from a ‘hidden threat’ of phosphorous additives found in processed and fast foods, says a new study from the US.
FoodNavigator's Snack Size Science brings you the week's top science. This week Nestle gives us a glimpse of the future with its research into hydrogels to deliver flavour and nutrients...
AACC International has launched an online technical database for researchers studying grains and their uses.
Self-assembled emulsion droplets encapsulated in carrageenan-based gels may one day be able to deliver flavours and nutrients in food, says preliminary research from Nestle.
A potassium lactate and sodium diacetate mix may reduce the sodium chloride content by 40 per cent, and significantly increase shelf-life, says a new study from Purac.
Adding an edible mushroom-like fungus to grapefruit juice may help to reduce the serious side effects that can occur when people taking certain prescription drugs drink grapefruit juice.
Hydrocolloids containing beta-glucan could be used to replace fat in cookies and peanut spreads, according to a new study from the US and Korea.
Modification of the milk protein casein by enzymes could offer formulators a natural antioxidant for beef and poultry products, according to new research from Brazil.
The FEMA GRAS program’s status as a leading assessor of flavor safety has been strengthened by developments in other programs, say the authors of its first review since 1995.
Nutritional labelling may mean more to consumers than portion sizes, according to a joint study from Norway and the US.
Carbohydrates in the waste water of softwood mills may stabilise beverage emulsions, and offer alternatives to established favourites like guar and locust bean gum, says a new study.
A new study from Nestle has revealed that the human brain makes quick decisions on the energy and fat content in food just by looking at it – a finding...
A new consortium of leading American and Danish food scientists has been established to develop new ingredients for tackling malnutrition and diet-related diseases.
Fermented citrus pulp could be a new source of natural flavorings for the food industry, according to a new study from India, both making use of a waste product and...
The American Society for Nutrition (ASN), the Institute of Food Technologists (IFT), and the International Food Information Council (IFIC) have published a report advocating small lifestyle and diet changes...
A small study has suggested that a low carbohydrate diet stimulates the burning of fat in the liver, and could lead to a new, food-related approach to prevention and management...
As food formulators continue to reformulate for lower salt foods, a Harvard-led study adds further support for cutting sodium and boosting potassium intakes.
FoodNavigator's Snack Size Science brings you the week's top science. This week we look at Israeli research into how whey protein can spontaneously bind omega-3 fatty acids to create transparent...
Kraft Foods has invested in a novel ingredient screening technology that uses mathematics to identify new compounds with specific health benefits.
A consumer’s perception of a refreshing sensation in food is driven by the cold/mint flavour, the acidity of the formulation, and the thickness of the product, according to research...
A pilot study from Russia and the US indicates that supplements of Bifidobacterium bifidum and Lactobacillus plantarum 8PA3 may improve the health of an alcoholic’s liver.