Science

22-Jul-2008 - Consuming goji berry juice for two weeks increases feelings of general well-being and improves gastrointestinal functions, according to a new industry-sponsored clinical trial.

Organic nutritional advantages questioned again

22-Jul-2008 - A debate has ignited over the nutritional benefits of organic produce compared to conventional, with recent analysis disputing claims of its nutritional superiority.

Oyster-friendly microalgae may colour food blue-green

21-Jul-2008 - The blue-green pigment from microalgae responsible for the greening of oyster gills may also provide a natural blue-green colouring for food, says new research.

Allergen-free GM plants may boost food safety: experts

21-Jul-2008 - Advances in the field of genetic engineering may produce plants with little or no allergens, but there are limits to this approach, say Australian researchers.

Early probiotic consumption stops gut problems: study

18-Jul-2008 - Probiotic bacteria may reduce the occurrence of gut complications in premature infants, suggests new research with piglets.

Grape fibre boosts shelf-life and taste for fish: study

18-Jul-2008 - Antioxidant and fibre-rich waste from wine making could offer a cheap and healthy alternative to synthetic antioxidants to prolong the shelf life of fish meat, suggests a study from Spain.

Yeast the key for low-acrylamide bakery: study

17-Jul-2008 - The role of yeast in reducing acrylamide in bread, biscuit, and cracker doughs may be underappreciated, suggests a new study from the UK.

Asthma study may reignite pregnancy-peanut debate

16-Jul-2008 - Consuming peanuts and peanut products during pregnancy may raise the infant's risk of developing asthma by about 50 per cent, suggests new research from The Netherlands.

Encapsulation and fish dominate July's science

16-Jul-2008 - July started with IFT in New Orleans - always a time for innovation. The highlights of this month's science have been novel encapsulation and controlled release, and getting more from fish.

Low-fat dairy again linked to healthier hearts

15-Jul-2008 - A healthy lifestyle should include low-fat dairy products to lower the risk of cardiovascular disease (CVD) associated with poor kidney function, suggests new research from the US.

Blending food with cardiology

11-Jul-2008 - Cardiologist Richard Collins, a special guest of Cognis, explores the ease of formulating tasty and heart-healthy foods.

Colour and health driving rise of betalains

11-Jul-2008 - The potent antioxidant activity of pigments from beet and cactus pears may be the key to their potential, suggests a new review from Brazil.

The several ages of nutrition

10-Jul-2008 - Addressing consumers' nutritional needs is no longer a matter of one-size-fits-all. PL Thomas explains what consumers need and when they need it.

Fish protein hydrolysates beat alternatives for foods

10-Jul-2008 - Protein hydrolysates from Pacific whiting, an abundant and under-utilised fish, produced better foams than bovine serum albumin, says new research from Mexico.

Cooking with hydrocolloids

09-Jul-2008 - As food companies increasing turn to the culinary world for innovative ideas, hydrocolloid company CP Kelco explains how the food industry and chefs complement each other.

The soy taste challenge

09-Jul-2008 - Solae surveys the market for soy-based products and responds to the challenge of making them taste good.

Sugar beet pectin-protein nanoparticles show encapsulation potential

09-Jul-2008 - Using sugar beet pectin to coat proteins could lead to the formation of core-shell systems for use as encapsulators or fat replacers, suggests new research.

Recent advances pave way for fish gelatine for food

08-Jul-2008 - Increasing demand for gelatine, coupled with consumer concerns over the mammalian variety, may open the door for fish gelatine to fill the gap for food formulators, says a new review.

Soy products may raise dementia risk: study

07-Jul-2008 - Consumption of soy products like tofu may raise the risk of dementia, according to a new study from Britain and Indonesia.

Consumers key to Givaudan vanilla progress

03-Jul-2008 - Ingredients group Givaudan says it is making use of in-depth knowledge on consumer preferences to drive innovation in the field of vanilla ingredient supply and taste profiles.

Self-assembling proteins offer golden food future

30-Jun-2008 - There is a big future for exploiting protein's natural tendency to self-assembly into micelles or nanotubes, says a leading researcher in the field.

Blending cardiology with cooking

27-Jun-2008 - If heart healthy jambalaya sounds too good to be true, think again. Careful selection of ingredients can make any food heart healthy, without affecting the flavor, says Dr Richard Collins, MD, the Cooking Cardiologist.

Dried plums offer natural antioxidant alternatives for sausages

26-Jun-2008 - Antioxidant-rich dried plums may be a natural alternative to synthetic preservatives for processed meats, suggests research from the Americas.

US data reveal 24m diabetes sufferers

25-Jun-2008 - Twenty-four million Americans - or 8 percent of the total US population - currently suffer from diabetes, according to the latest government statistics released yesterday.

Tortilla nutrition benefits from hydrocolloid addition: study

25-Jun-2008 - Hydrocolloids can be added to tortilla formulations containing bean flour to extend the product's shelf life and improve texture while increasing its nutritional content, say researchers.