SUBSCRIBE

Breaking News on Food & Beverage Development - North AmericaEU edition | Asian edition

News > R&D

Wine waste could boost stability and health profile of ice cream

Wine lees, the sediment left in the bottom of the barrel after winemaking, could boost the antioxidant profile of ice cream and slow the melting time of ice cream, suggests...

Peruvian berry offers natural pigments for yoghurt: study

The Peruvian berry Berberis boliviana Lechler is a rich source of pigments that could naturally colour products like yoghurts and replace synthetics, suggests new research from the US.

Semolina replacer cuts pasta costs

Advanced Food Systems aims to ease the impact of rising wheat prices with the launch of an ingredient system to reduce semolina, thereby saving costs on pasta production.

Cyclodextrins to boost shelf-life of fresh-cut fruit

Mexican researchers are evaluating the use of cyclodextrins as carriers for anti-microbial ingredients in fresh-cut products, as the industry looks to alternatives to chlorine solutions for preserving fresh-cut vegetables.

DSM brings blood sugar control ingredient to US

DSM has formally launched its new InsuVital ingredient in the US market, where it hopes it will be snapped up by functional food manufacturers looking to market their products to...

More water better health: Where's the proof? Scientists ask

There remains insufficient clinical evidence either way to back claims that increased consumption of water can grant additional health benefits to consumers, a group of scientists have claimed.

GM rape seeds last at least 10 years, say researchers

The seeds of some genetically modified crops appear to remain in the earth for at least a decade, finds a new study, which may further increase resistance to planting of...

China makes non-spread GM rice

Genetically modified rice that can be killed if it accidentally spreads to conventional fields has been developed by a team of Chinese scientists.

Granule size link to starch blend properties: study

A new study suggests that the relative size of starch granules used in a blend could determine overall gelation behaviour and whether or not the starch components add to each...

Study highlights Canadian pulse cultivar differences

A new study sheds light on the healthy and functional properties of pea, lentil and chickpea flours, using different cultivars grown in Canada under the same environmental conditions.

Study suggests calories cause addictive brain response

A new animal study indicates that food calories, not just sweetness, can trigger a positive response in the brain - a breakthrough that could have implications for anti-obesity strategies and...

Fruit and veg linked to kids' school performance, study

Fruit and vegetable consumption and dietary fat intake were found to play an important role in children's academic performance, highlighting yet again the need for balanced diets at an early...

Tiny hairs could explain apple storage issues

Researchers from the UK have identified tiny hairs between the cells in Fuji apples - a trait they believe could have implications for storage of late-harvested fruit.

Grass pea could provide modified starch alternative: study

Starch from grass pea could be an alternative to chemically modified starch for the food industry, says a new study from Poland that assessed its rheological properties.

Researchers hoping to squeeze more out of olives

The potential health benefits of olives will be the focus of researchers at the first university-based olive research and education center in North America based at the University of California,...

Gene silencing tool could lead to improved rice varieties

A new gene-silencing tool could be used to develop rice varieties with specific characteristics, including improved nutritional value, according to scientists in Germany.

New interest in barley raises technical issues

Barley has great potential to regain its former popularity in food, says a new review, but there are some knowledge gaps about its functional properties for processing and product development.

Study supports encapsulation in synbiotic ice cream

A new study has reported that probiotic bacteria used in synbiotic ice cream had 30 per cent higher survivability in storage when encapsulated in calcium alginate than 'free' probiotics.

New evidence for diacetyl, lung disease risk

Diacetyl - a chemical used in butter flavouring - damages the lungs of mice when inhaled over a period of three months, according to a new US study.

Citrus essential oils could be antimicrobials for food

Citrus oils - particularly those already used as flavourings - could be an ideal alternative to chemical-based antimicrobials for food applications, says a new paper.

Potato proteins offer blood pressure benefits

Proteins isolated from the humble potato may be biologically active and capable of reducing blood pressure, as well as having antioxidant activity, Finnish researchers report.

Unilever breakthrough could take food foams to new level

Researchers from Unilever have reported breakthrough results that proteins from fungus could produce food foams with stability that exceeds anything currently available.

Pectin, whey encapsulate vitamins for beverage

Encapsulating water-soluble ingredients in a whey protein-pectin complex could extend their use in acidic beverages, suggests new research from Canada.

Omega-3 deficient diet poses risks to infant health

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.

Natural trans fats not as bad as industrial-produced: study

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.