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Chewing simulator could optimise flavour release

A new device that mimics human chewing could have ramifications for food formulators by providing a more detailed understanding of mastication and flavour release.

Clean safety profile for myristic acid as a food ingredient

A safety assessment of the widely used ingredient myristic acid has shown that everyday intake is well below any level that may cause safety concerns.

Natural blue pigment from bacteria for food

Scientists have isolated a blue pigment from cultured soil bacteria that could offer a natural colouring with an excellent stability and toxicology profile for food.

Fish intake linked to higher IQ in offspring

Eating more than 340 grams of omega-3-rich seafood per week during pregnancy was associated with higher verbal intelligence quotient (IQ) scores in the children, says a new study.

More protein and sugar from soy

Scientists in the US have developed a new technique that could enhance the release of protein and sugar by about 50 per cent, a potentially big boost for the soy industry.

ARS scientists look to tap sugar beet pectin potential

New technology to extract pectin from sugar beet pulp could reduce extraction times and expand the potential of the ingredient, suggests research from the ARS.

ARS publishes Spanish version of nutrition research briefs

New research findings on nutrition and food safety will now be more easily accessible to the nation's growing Hispanic population, with the US Department of Agriculture (USDA) publishing its first...

Colloidosomes potential for controlled release of ingredients

Scientists are continuing to look into the potential of "colloidosomes", novel oil-on-oil particles in an aqueous emulsion, as encapsulators for food.

Solubilised proteins may offer phosphate-free meats

Using solubilised proteins to replace phosphate to enhance the colour and texture of meat during storage may offer an alternative to phosphates, says new research.

Polymer blend may offer cheaper cumin encapsulation

A blend of gum arabic, maltodextrin and modified starch improved stability and flavour content of microencapsulated cumin, the spice flavour, says new research.

Small amounts of guar gum for stronger whey gels, study

Adding about 0.1 per cent guar gum to whey protein gel boosted gel strength twelve-fold, says new research from Ireland.

Beta-carotene suitable to colour low-fat mayo

Beta-carotene, a carotenoid already extensively used as a colorant, improved the colour of reduced-fat mayonnaise using beta-glucan, without affecting texture, says new research.

Key to salt-tolerant wheat uncovered

A major advance in breeding new salt-tolerant varieties of wheat could have important implications for future supplies.

Enzymes improve quality of French fries, says study

Using pectolytic and hemicellulytic enzymes to change the microstructure of potato cells in French fries improves the quality of the finished product, suggests research from Novozymes.

US diets improve in heart disease prevention efforts, study

The past two decades have seen an improvement in the quality of people's diets designed to prevent heart disease, according to a new study, which reveals an overall increase in...

Oleic-acid-rich sunflowers give trans-fat alternative - study

Oil from genetically modified sunflowers has increased stability against oxidation, giving them a longer shelf life, as well as having an improved health profile, suggests new research.

Pectin gels offer low-fat mayo possibilities

Pectin gels improved the caloric profile of mayonnaise without changing the texture, says research that may offer interesting possibilities for mayonnaise formulators.

Whole grain info sheet aims to boost consumption

A new whole grains fact sheet aims to provide consumers with easy to understand information on the healthy grains: what they are, what they do and where to find them.

Folic acid effects two-faced depending on B12 levels, says study

The effects of increased folic acid intake amongst the elderly may be a double-edged sword, with benefits and harm dependent on the person's vitamin B12 levels, says a new study.

DSM publishes fungus genome to help R&D into enzymes

Netherlands-based DSM has announced the publication of the full genome for the fungus Aspergillus niger used to produce a range of enzymes and other compounds for the food industry.

Whey protein gel particles - the future of probiotic encapsulation?

Encapsulation of probiotics in whey protein gel particles could offer protection during processing and storage, as well as extending the food applications of the bacteria to biscuits, vegetable and frozen...

Umami could enhance flavor naturally, says new guide

Incorporating ingredients that deliver the umami taste into food products could be one way to enhance flavor and avoid the use of artificial flavoring agents such as MSG, according to...

Kids' fruit, veg consumption inadequate, new study

Less than one in ten US children are eating the recommended levels of fruit and vegetables per day, according to a new study.

More fat linked to less weight in kids study

Higher intake of fats is associated with lower body weight, says new research from Sweden that offers an alternative side to the role of fat intake in the rise of...

Scientists consider cyclodextrins as resveratrol carriers

Encapsulating resveratrol, the red wine polyphenol reported to have heart health benefits, in beta-cyclodextrin could increase the polyphenols availability, says new research.