Science

22-Feb-2012 - Replacing fats and oils with fibre in the form of inulin could lead to 70% reductions in fat, whilst maintaining good taste and functionality, in bakery products, according to new research.

Fructose consumption not linked to blood pressure, finds review

21-Feb-2012 - Prolonged consumption of a fructose rich diet does not lead to increases in blood pressure, according to the findings of a new systematic review of the evidence.

First lab-grown meat moves one step closer, say researchers

21-Feb-2012 - The World’s first burger made entirely from laboratory grown test-tube meat could be ready 'by fall' say the team of Dutch researchers behind the project.

Encapsulation may allow 50% salt reduction in breads

20-Feb-2012 - Encapsulation may help bakers reduce the salt content of bread by 50%, suggests a new study from The Netherlands.

Low-cholesterol, low-fat mayo to taste like the real thing

17-Feb-2012 - A combination of soy milk with guar gum, xanthan gum and select emulsifiers could produce low-fat, low-cholesterol mayonnaise that ‘closely matches’ commercial full-fat alternatives, suggests new research.

Cereal based yogurt-like product offers prospect of extended vegetarian range

16-Feb-2012 - A fermented yogurt-like product formulated from cereal, soy flour and grape may have a texture and sensory profile like its dairy equivalent, but offer a vegan option for consumers, suggests new research.

Tomato by-products provide sustainable source of bioactives: Study

13-Feb-2012 - Industrial by-products from tomato processing contain a significant amount of bioactive compounds that could be used to provide natural and sustainable source of antioxidants for functional food formulation, or to act as preservative ingredients in foods, say researchers.

One step microcapsules will provide new opportunities and benefits for industry, say researchers

10-Feb-2012 - An innovative new technology platform could provide manufacturers and food formulators with greater control and speed when producing encapsulated ingredients such as flavours and bioactive ingredients, say its developers.

Efforts to reduce trans fats are working, study suggests

09-Feb-2012 - Trans fat consumption among US adults has fallen 58% over the past decade, coinciding with regional bans and federal government regulation requiring labeling of artificial trans fats, according to a research letter published in the Journal of the American Medical Association.

Pineapple ‘waste’ could provide bromelain extract for ingredient use

08-Feb-2012 - Waste from pineapple processing could provide a range of value added ingredients for the food industry, including a new source of the enzyme bromelain, say researchers.

Dietary salt intake linked to gastric cancer risk

06-Feb-2012 - A new study investigating a link between high salt intake and risk of gastric cancers could add to increasing pressure for industry-wide sodium reduction, researchers have said.

Industry groups slam call to regulate ‘toxic’ sugar like alcohol or tobacco

03-Feb-2012 - Industry groups have reiterated their position that sugar is fine in moderation, after a provocative commentary in the journal Nature this week called for regulating sugar like alcohol or cigarettes, arguing that it is just as toxic for the body.

Daily dose of diet soda may increase heart attack risk: Study

02-Feb-2012 - People who drink diet soft drinks could be at an increased risk of suffering from heart attacks or stroke, according to new research findings.

Givaudan to work with MIT researchers on ‘flavor algorithms’

31-Jan-2012 - Flavor giant Givaudan is working with scientists at the Massachusetts Institute of Technology (MIT) to come up with a ‘flavor algorithm’ that could one day replace human taste testers.

Fermented soy’s fat busting potential linked to genes

27-Jan-2012 - The ability of a fermented soy product to reduce body fat levels may be linked to a person’s genetics, says a new study from South Korea.

Animal fat and cholesterol may increase gestational diabetes risk: Study

27-Jan-2012 - A pre-pregnancy diet that is high in animal fat and cholesterol could almost double the risk of pregnancy related diabetes, says new research.

HFCS and sugar: Can your body tell the difference after all?

26-Jan-2012 - The body may absorb more fructose from high fructose corn syrup (HFCS) than it does from sucrose, according to a new study published in the journal Metabolism.

Traffic light-style labeling could encourage healthier choices: Study

25-Jan-2012 - Color-coded labeling and rearranging products in-store could lead consumers to make healthier choices, according to a new study from Massachusetts General Hospital (MGH) researchers.

USDA awards $25m grant to the University of Nebraska-Lincoln for E. coli research

24-Jan-2012 - The US Department of Agriculture (USDA) has awarded a $25m research grant to the University of Nebraska-Lincoln (UNL) to tackle Shiga toxin-producing E. coli (STEC) in the beef supply chain.

Purdue meta-analysis supports ‘modest’ weight management benefits of capsaicin

20-Jan-2012 - Capsaicin, the main pungent compound in hot peppers, and capsiates, non-pungent compounds in sweet peppers, show ‘modest’ weight management potential, says a new meta-analysis from Purdue University.

Plant ‘nourishing’ gene could help boost global crop yields

19-Jan-2012 - The discovery of a 'nourishing gene' that controls how nutrients are distributed in plants and crops could offer hope for improved crop yield and increased food production, say researchers.

Academic: Government sodium targets are incompatible with rest of dietary guidelines

19-Jan-2012 - Further evidence that government healthy eating guidelines are more ‘aspirational’ than achievable has been uncovered by researchers testing how easy it is to meet low sodium targets and get the rest of the nutrients we need.

Gulf seafood ‘as safe as before the spill’, says FDA

18-Jan-2012 - “Gulf seafood is as safe to eat now as it was before the spill,” FDA deputy commissioner for foods Michael Taylor has said, as government agencies continue to try and reassure the public about seafood safety in the region.

DRI president leads 2012 dairy charge to spotlight ‘total nutrient package’

18-Jan-2012 - Reflecting on a successful last year in research terms, US Dairy Research Institute (DRI) president Gregory Miller told Dairy Reporter.com about the key challenges facing the industry in 2012.

The Delboeuf illusion: Why expanding dinner plates are expanding our waistlines

18-Jan-2012 - An optical illusion documented by Belgian philosopher Franz Joseph Delboeuf in the 1860s could help to explain why smaller plates could help us battle the bulge, according to a new study.