20-Nov-2009 - Including whey proteins in the batter for fried chicken may reduce the uptake of fat into the finished product by up to 30 per cent, says a new study.
17-Nov-2009 - There has been an 18 percent increase in reported food allergy among US children between 1997 and 2007, according to new research.
13-Nov-2009 - More research is necessary to explore links between a compound in coffee and breast and colon cancer, according to Texas AgriLife Research scientists.
13-Nov-2009 - The glycemic index (GI) of foods could be reduced through the intake of a white bean derived dietary supplement, claims a new study.
10-Nov-2009 - Whole yellow pea flour could be used to create low-GI foods with similar sensory characteristics to whole wheat flour, according to a new study from the Journal of Food Science.
09-Nov-2009 - ‘Moderate’ consumption of fructose-containing sweeteners may produce ‘modest but significant changes’ that may contribute to the development of metabolic syndrome, says a new rat study.
06-Nov-2009 - Dutch scientists have developed a new technology to enable up to 25 per cent reduction of salt in food products without loss of taste or adding other additives.
05-Nov-2009 - Children’s television networks show 76 percent more food commercials per hour than other networks – and most of them are for high-fat, high-sugar foods, according to a new study.
05-Nov-2009 - Bitter-tasting casein hydrolysates may find more applications if spray-dried with gelatine and soy protein isolate, suggests a new study from Brazil.
04-Nov-2009 - Compounds produced by frying, grilling, or pasteurizing may be driving inflammation and ageing, according to a new study from the US.
04-Nov-2009 - Children who consumed full fat milk regularly had a lower body mass index (BMI) compared to those who seldom or never drank milk, claims a Swedish study.
03-Nov-2009 - Simple micro-rods made from food grade polymers can not only stabilise food foams, but also encapsulate bioactive ingredients for added value, suggests a new study supported by Unilever.
03-Nov-2009 - Daily consumption of walnuts, rich in polyunsaturated fatty acids, may improve the health of blood vessels, thereby decreasing the risk of heart disease, says a new study from Yale.
02-Nov-2009 - There’s gold to be found in them health claims mountains, but prospectors from the European Food Safety Authority (EFSA) must be happy with the little chunks that add up to a lot, and stop searching for nuggets the size of your fist.
02-Nov-2009 - High consumption of sugary foods and beverages could increase the risk of hypertension, according to a study presented at the American Society of Nephrology’s Annual Meeting in San Diego last week.
02-Nov-2009 - Switching over to low-salt products may also benefit bone health by reducing calcium loss, suggests a new study from Australia.
29-Oct-2009 - Combining inulin with the bulking agent polydextrose may reduce the sugar and fat content of milk chocolate, without affecting consumer acceptance, suggests a new study.
28-Oct-2009 - High intake of processed meat may increase the risk of developing type-2 diabetes by 40 per cent, according to a new meta-analysis from Norway and the US.
27-Oct-2009 - Increasing consumer interest in healthy eating ideals is the driver behind US confectionery maker Necco’s switch to natural colours and flavourings for its wafer candy.
27-Oct-2009 - Formulating gluten-free bread with maltodextrin may beneficially impact on bread volume and boost crumb hardening during storage, says a new study from Poland.
26-Oct-2009 - Enzyme treatment of Brassica proteins may give meat-like flavourings, allowing meat taste in vegetarian foods, suggests a new Chinese-Australian study.
23-Oct-2009 - New research suggests that increasing dairy consumption from three to five servings a day in the context of a reduced calorie diet can help fight obesity.
22-Oct-2009 - Consuming a diet rich in monounsaturated fats could lower the risk of metabolic syndrome – even without weight loss, says a new study.
22-Oct-2009 - A new study has pitted use of a Datem enzyme against three generations of lipase enzymes, and found that action on bread volume is similar - but with some differences depending on fermentation times.
21-Oct-2009 - Lactose intolerance rates are much lower than previously thought with prevailing estimations as much as 400 percent greater than results derived in a new study sponsored by the National Dairy Council.