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DSM brings blood sugar control ingredient to US
03-Apr-2008 - DSM has formally launched its new InsuVital ingredient in the US market, where it hopes it will be snapped up by functional food manufacturers looking to market their products to pre-diabetics.
More water better health: Where's the proof? Scientists ask
03-Apr-2008 - There remains insufficient clinical evidence either way to back claims that increased consumption of water can grant additional health benefits to consumers, a group of scientists have claimed.
GM rape seeds last at least 10 years, say researchers
02-Apr-2008 - The seeds of some genetically modified crops appear to remain in the earth for at least a decade, finds a new study, which may further increase resistance to planting of GM crops.
China makes non-spread GM rice
01-Apr-2008 - Genetically modified rice that can be killed if it accidentally spreads to conventional fields has been developed by a team of Chinese scientists.
Granule size link to starch blend properties: study
31-Mar-2008 - A new study suggests that the relative size of starch granules used in a blend could determine overall gelation behaviour and whether or not the starch components add to each others' properties or interact to deliver new ones.
Study highlights Canadian pulse cultivar differences
28-Mar-2008 - A new study sheds light on the healthy and functional properties of pea, lentil and chickpea flours, using different cultivars grown in Canada under the same environmental conditions.
Study suggests calories cause addictive brain response
27-Mar-2008 - A new animal study indicates that food calories, not just sweetness, can trigger a positive response in the brain - a breakthrough that could have implications for anti-obesity strategies and the food industry.
Fruit and veg linked to kids' school performance, study
26-Mar-2008 - Fruit and vegetable consumption and dietary fat intake were found to play an important role in children's academic performance, highlighting yet again the need for balanced diets at an early age.
Tiny hairs could explain apple storage issues
26-Mar-2008 - Researchers from the UK have identified tiny hairs between the cells in Fuji apples - a trait they believe could have implications for storage of late-harvested fruit.
Grass pea could provide modified starch alternative: study
25-Mar-2008 - Starch from grass pea could be an alternative to chemically modified starch for the food industry, says a new study from Poland that assessed its rheological properties.
Researchers hoping to squeeze more out of olives
25-Mar-2008 - The potential health benefits of olives will be the focus of researchers at the first university-based olive research and education center in North America based at the University of California, Davis.
Gene silencing tool could lead to improved rice varieties
20-Mar-2008 - A new gene-silencing tool could be used to develop rice varieties with specific characteristics, including improved nutritional value, according to scientists in Germany.
New interest in barley raises technical issues
19-Mar-2008 - Barley has great potential to regain its former popularity in food, says a new review, but there are some knowledge gaps about its functional properties for processing and product development.
Study supports encapsulation in synbiotic ice cream
18-Mar-2008 - A new study has reported that probiotic bacteria used in synbiotic ice cream had 30 per cent higher survivability in storage when encapsulated in calcium alginate than 'free' probiotics.
New evidence for diacetyl, lung disease risk
17-Mar-2008 - Diacetyl - a chemical used in butter flavouring - damages the lungs of mice when inhaled over a period of three months, according to a new US study.
Citrus essential oils could be antimicrobials for food
13-Mar-2008 - Citrus oils - particularly those already used as flavourings - could be an ideal alternative to chemical-based antimicrobials for food applications, says a new paper.
Potato proteins offer blood pressure benefits
12-Mar-2008 - Proteins isolated from the humble potato may be biologically active and capable of reducing blood pressure, as well as having antioxidant activity, Finnish researchers report.
Unilever breakthrough could take food foams to new level
12-Mar-2008 - Researchers from Unilever have reported breakthrough results that proteins from fungus could produce food foams with stability that exceeds anything currently available.
Pectin, whey encapsulate vitamins for beverage
11-Mar-2008 - Encapsulating water-soluble ingredients in a whey protein-pectin complex could extend their use in acidic beverages, suggests new research from Canada.
Omega-3 deficient diet poses risks to infant health
11-Mar-2008 - The typical North American diet consisting of large amounts of meat and little fish is deficient in omega-3 fatty acids, posing possible risks to infant neurological development, says new research.
Natural trans fats not as bad as industrial-produced: study
10-Mar-2008 - Trans fatty acids are not created equal, according to the results of the European-wide TRANSFACT study, with natural sources not sharing the detrimental health effects as their industrially-produced counterparts.
Researchers pave way for soy-based cereals
07-Mar-2008 - Soy could form the base of future high-protein, low-fat breakfast cereals following new developments that received increased consumer acceptance, say researchers.
Fermenting takes the allergy out of soy: studies
07-Mar-2008 - Fermenting soy beans could lead to the removal of proteins behind soy allergies, suggest two recent studies from Spanish and American scientists.
Mango to offer fibre boost for cookies
06-Mar-2008 - Extracts from mangos are a rich source of antioxidants and dietary fibre and can easily be used in bakery products to boost public consumption, suggests new research.
Polyphenols may be the key to low acrylamide bakery
05-Mar-2008 - Manufacturers of bakery products looking to reduce levels of acrylamide can tap into a range of solutions, but polyphenols may be the most promising, suggests a new review.
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