Science

25-Apr-2008 - Using enzymes to cross-link pectin may produce new emulsions with enhanced functional properties, and opportunities for food formulators, American researchers report.

Texture of low-fat ice cream boosted by prebiotics

24-Apr-2008 - The prebiotic inulin may enhance the texture of probiotic ice-cream, resulting in a potentially health friendly summer snack, according to new research.

Lifelong prebiotic supplements may enhance survival: rat study

24-Apr-2008 - Lifelong supplementation with the prebiotics inulin and oligofructose may extend lifespan by over 30 per cent, according to a new animal study from France.

Raspberry seed extract boosts muesli shelf-life

23-Apr-2008 - Extracts from raspberry seeds may protect components of muesli from oxidation, and prevent the development of off-flavours, according to new research.

Natural preservative from olives keeps fish fresh

22-Apr-2008 - Hydroxytyrosol, a natural polyphenol from olives, may extend the shelf-life of fish products to the same extent as synthetic preservatives, suggests new research.

Weekly Comment

The dangers of selective science

21-Apr-2008 - Antioxidants are back under the microscope for all the wrong reasons. But the use of meta-analyses to pool data is controversial, and scientists need to keep perspective before publishing conclusions.

Efficacy of common additives against acrylamide gains more support

21-Apr-2008 - Addition of the common food additives L-cysteine, glycine and L-lysine may inhibit the formation of acrylamide in potato products, suggests new research from Belgium.

Yellow kiwifruit may boost immune health: study

18-Apr-2008 - A puree from gold kiwifruit may enhance the immune response by promoting the production of antibodies in mice, suggests a new study from the home of the fruit.

Review calms buzz surrounding caffeine

18-Apr-2008 - Moderate caffeine intake of 300 mg per day has no adverse health effects for healthy adults, concluded a review that sought to shed light on controversies surrounding the ingredient.

Milling method can improve functional properties of rice flour, study

18-Apr-2008 - Rice flour that has been pin-milled appears to make bread with a better texture than when common commercially-produced rice flour is used, say US researchers.

Natural rice bran extracts could tap healthy cookie market

17-Apr-2008 - Antioxidant-rich extracts from rice bran may extend the shelf-life and improve the nutritive profile of cookies, suggests new research from Pakistan.

Peanuts and chocolate point to greater soy beverage potential

16-Apr-2008 - Greater acceptability for soy beverages could be achieved by formulating with peanut proteins and flavour masking with chocolate, suggests a new study from the US.

Breast cancer study heaps more misery on trans-fats

15-Apr-2008 - An increased intake of trans-fatty acids may raise the risk of breast cancer by 75 per cent, suggest the results from the French part of the European Prospective Investigation into Cancer and Nutrition.

Work underway for 2010 dietary guidelines

14-Apr-2008 - A new advisory committee will be formed to decide on updates for the government dietary guidelines in line with advances in scientific and medical knowledge.

Indian herbal provides food hydrogel advance

14-Apr-2008 - The production of stable, cross-linked hydrogels could be possible by using the well-known Indian herbal genipin, suggest Indian researchers.

Nanoparticles could improve food safety

11-Apr-2008 - Silver nanoparticles could improve the safety of the world's food supply, according to a research project at Iowa State University.

Irradiation key to fruit and veg safety, study

11-Apr-2008 - A new study claims that irradiation is the safest method of reducing the risk of foodborne diseases such as E. coli in fruit and vegetables.

Pectin replaces gum arabic for better beverage stability: study

10-Apr-2008 - Replacing gum Arabic with low levels of pectin can lead to more stable orange beverage emulsions, suggests new research from Malaysia.

Scientists study carob as alternative protein source

09-Apr-2008 - Carob germ flour can yield an isolate with a protein content over 95 per cent and a well-balanced amino acid composition, suggesting their potential for the alternative protein market, Spanish researchers report.

Essential oil combinations offer shelf-life prolongation

08-Apr-2008 - Combining low levels of essential oils (EOs) could enhance their antimicrobial power and remove adverse taste effects, suggests a new study from Ireland.

Passion fruit peel may ease breathing for asthmatics: study

07-Apr-2008 - A flavonoid-rich extract from purple passion fruit may ease wheezing amongst asthmatics, suggest findings from a randomised, placebo-controlled, double-blind trial.

Wine waste could boost stability and health profile of ice cream

07-Apr-2008 - Wine lees, the sediment left in the bottom of the barrel after winemaking, could boost the antioxidant profile of ice cream and slow the melting time of ice cream, suggests a new study from Taiwan.

Peruvian berry offers natural pigments for yoghurt: study

04-Apr-2008 - The Peruvian berry Berberis boliviana Lechler is a rich source of pigments that could naturally colour products like yoghurts and replace synthetics, suggests new research from the US.

Semolina replacer cuts pasta costs

03-Apr-2008 - Advanced Food Systems aims to ease the impact of rising wheat prices with the launch of an ingredient system to reduce semolina, thereby saving costs on pasta production.

Cyclodextrins to boost shelf-life of fresh-cut fruit

03-Apr-2008 - Mexican researchers are evaluating the use of cyclodextrins as carriers for anti-microbial ingredients in fresh-cut products, as the industry looks to alternatives to chlorine solutions for preserving fresh-cut vegetables.