Science

31-Aug-2011 - Consumption of dairy products can shift weight loss and aid muscle gain when coupled with dieting and daily exercise, according to new Canadian research.

Texture not flavour determines satiety, says study

31-Aug-2011 - The perceived texture, but not flavour or method of consumption, has a modest but ‘highly consistent’ effect on satiety expectations of dairy products, according to new research.

Probiotics may reduce anxiety and depression, suggests study

30-Aug-2011 - Probiotic bacteria may have the potential to alter brain neurochemistry, affecting anxiety and depression-related disorders, says new research.

Major challenges remain in acrylamide reduction, says new review

29-Aug-2011 - Reducing acrylamide content of foods while safeguarding other quality and taste aspects, still remains a challenge for industry, according to a new review of the science supporting reduction techniques.

Sustainable palm oil reaches million hectare mark

29-Aug-2011 - The first one million hectares of certified land for sustainable palm production marks ‘a turning point’ for industry, according to the Roundtable on Sustainable Palm Oil (RSPO).

Salt intake linked to cognitive decline: Study

25-Aug-2011 - A high-salt diet coupled with low physical activity could be detrimental to cognitive health in older adults, according to new research.

Low-sat fat ice cream gets formulation boost: Study

24-Aug-2011 - Ice cream formulated with an emulsion containing unsaturated oil showed no differences in melting properties as ice cream made with saturated fat, says a new study offering solutions for ‘healthy’ ice cream.

Coriander oil may protect against harmful bacteria: Study

24-Aug-2011 - The use of coriander oil in foods could prevent bacterial spoilage and food-borne illnesses, according to new research.

Sat-fat reductions not as effective for cholesterol reduction, suggests study

23-Aug-2011 - A diet that combines cholesterol-lowering foods may results in greater decreases in low density lipoprotein (LDL) cholesterol levels than a low-saturated fat diet, according to new research.

Corn Refiners Association disputes added sugars and heart risk link

22-Aug-2011 - The Corn Refiners Association (CRA) has disputed the findings of a recent study that suggested a link between added sugars in the diet – including high fructose corn syrup – and risk factors for heart disease.

Forget organic, reduce meat consumption to save the environment, says study

22-Aug-2011 - In order to protect the environment, consumers should forget about switching to organic foods and concentrate on eating less meat, according to new research.

FDA calls for modernization of regulatory science

22-Aug-2011 - The Food and Drug Administration (FDA) has called for modernization of the science used to develop and evaluate the products it regulates, in a "Strategic Plan for Regulatory Science" document – including in implementation of new food safety law.

Ajinomoto reports toxicology data to support advantame safety

19-Aug-2011 - The high intensity sweetener Advantame is not associated with any adverse effects, according to a toxicology study over two generations of rats conducted by Ajinomoto.

Canada funds packaging research to quadruple fresh produce shelf life

19-Aug-2011 - The Canadian Government is funding research into novel packaging technology designed to extend the shelf life of fresh produce in a bid to boost access to international markets.

Salt alternatives, advertising may aid reduced sodium dairy acceptance

18-Aug-2011 - Consumers are capable of noticing small reductions in salt in dairy foods, and gaining acceptance of reformulated dairy products like cheese may be advanced to advertising the benefits of sodium reduction.

Sugar ester R&D has ‘important consequences’ for acidic drink formulation

17-Aug-2011 - On-going research into the use of a natural sugar ester as a food-grade surfactant has ‘important consequences’ for acidic beverage formulation, report scientists from the University of Massachusetts and International Flavors and Fragrances (IFF).

Upper limit for sugar intake may be too high, suggests study

17-Aug-2011 - Consuming 25 percent of daily calories in the form of added sugars – in line with the government recommended maximum – could increase risk factors for heart disease, according to a new study.

Sugar beet pectin may boost whey protein emulsion stability

16-Aug-2011 - The stability of emulsion formulations may be enhanced by including sugar beet pectin in addition to whey protein, with potential for encapsulation of value-added ingredients, says a new study.

Study links processed red meat to type 2 diabetes

11-Aug-2011 - Consumption of red meat, especially processed red meats, may lead to increased risks of type 2 diabetes, says new research.

News in brief

AMI challenges study linking red meat to type 2 diabetes risk

11-Aug-2011 - New research claiming that red meat consumption is associated with an increased risk of type 2 diabetes should be seen in context of a wider body of evidence suggesting that there is no link between the two, the American Meat Institute (AMI) Foundation has argued.

Breakthrough natural preservative kills foodborne bacteria - research

10-Aug-2011 - A new naturally-occurring preservative that could be added to food during processing has the potential to kill deadly pathogens and extend shelf life, said the US scientists behind the discovery.

Can industry leverage technology to influence energy intake?

09-Aug-2011 - Innovation and technology can be used in food production to help improve health and reduce the calorie content of food. But, solving the obesity epidemic is a complex problem, and there is no single solution, according to a report by the US Institute of Medicine (IoM).