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Triple emulsions to give low-fat cheese
04-Mar-2008 - Skim-milk and hydrocolloids can produce reduced fat cheese by tapping into novel triple-phase emulsions, researchers from Mexico report.
Tomato-enriched oil could lead to elaborate functional foods
03-Mar-2008 - Extracting antioxidant carotenoids from tomato waste and adding them to edible oils boosts the thermal of stability of olive and sunflower oils, reports a new study.
Scientists review acrylamide-reduction advances
29-Feb-2008 - Increasing demand for preventing the formation of harmful acrylamide in foods has spurred researchers to conduct a review of the various methods available to formulators.
Pectin-stabilised oil bodies to offer pre-emulsified oil
29-Feb-2008 - Using pectin to coat naturally occurring soybean oil bodies could lead to stabilisation of the oil bodies and open up new opportunities for the food industry, suggests new research.
Red cabbage study helps show all anthocyanins are not created equal
29-Feb-2008 - The pigment that gives red cabbage its distinctive color can also help fight cancer in humans - provided the body can absorb the right type and in sufficient quantities, according to researchers from the US Department of Agriculture's Agricultural Research Service (ARS).
Formulation boost for phytosterol in yoghurts
28-Feb-2008 - Incorporating heart healthy phytosterols in yoghurt formulations does not negatively impact on the starter cultures, potentially boosting their use in these foods, says new research.
Corn genome holds key to improved nutrition
27-Feb-2008 - Unlocking the genetic blueprint of corn could help make crops more nutritious, US scientists have claimed.
Sea buckthorn berries could join natural preservative club
27-Feb-2008 - Extracts from the up-and-coming fruit sea buckthorn berries (Hippophae rhamnoides) could inhibit the oxidation of unsaturated fatty acids in processed meats, boosting shelf life, suggests new research.
Soybean hulls to cut fat uptake from doughnuts
26-Feb-2008 - Adding micro-particulated soybeans hulls to a doughnut formulation may reduce the uptake of fat by the consumer after deep-fat frying, suggests new research.
Unwanted coffee beans offer natural preservatives
25-Feb-2008 - Low-grade coffee beans - known to adversely affect the quality of the beverage - may offer extracts with antioxidant potential to extend the shelf-life of food products, suggests new research from India.
Resistant starch does affect sensory properties of food: study
22-Feb-2008 - Formulating bakery products with resistant starches does result in products with modified sensory properties, Spanish researchers report.
Study links salt and soft drinks to childhood obesity
21-Feb-2008 - Reducing the salt content of foods would result in drinking fewer sugar-sweetened beverages, and may lower obesity risks, hypertension and possibly heart disease, British researchers report.
HortResearch - Blue Pacific team-up to deliver 'true' fruit flavors
21-Feb-2008 - Blue Pacific Flavors is collaborating with New Zealand research institute HortResearch to develop and commercialize new fruit flavors that are true to the taste of the original whole fruit.
Xylitol's potential beyond gum explored
20-Feb-2008 - The use of xylitol, a natural sweetener linked to dental health, could prevent the formation of undesirable brown pigments and enhance beverage formulations, suggests new research.
Larger portions lead to greater health risk: study
19-Feb-2008 - Eating more food less often can put consumers at higher risk of high cholesterol and blood pressure - a salutary warning for food companies about the need to reduce portion sizes.
Canola proteins could boost meat succulence
19-Feb-2008 - Proteins from canola could boost the moisture and succulence of processed meats, suggests a new study from Canada.
Scientists develop new umami taste enhancers
18-Feb-2008 - New derivatives of the compound guanosine 5'-phosphate may enhance the sensorial impact of monosodium glutamate (MSG) and boost the umami taste to savoury-based foods, Italian scientists report.
Green tea extracts could be meat preservatives
15-Feb-2008 - Indian scientists are looking into the potential of green tea polyphenols to stop the oxidation of fat in meat products, thereby extending shelf-life and preventing off-flavours.
Flavoured soy proteins to enhance use as meat alternative
14-Feb-2008 - Flavouring textured soy protein (TSP) could lead to greater use of soy as meat alternatives, suggests new research from Iowa State University.
Onion by-products to offer functional ingredients
13-Feb-2008 - Tapping into the ongoing trend of sourcing novel ingredients from processing by-products, researchers from Spain have reported that onion wastes may be a source of antioxidant and anti-browning bioactive ingredients.
Red wine heart benefits no different to other alcohols: study
13-Feb-2008 - The potential health benefits of a single glass of polyphenol rich red wine are no different to any other alcoholic beverage, according to new research.
Superheated starch offers fat replacer for formulators
12-Feb-2008 - Replacing fat can be achieved by spreadable gel particles prepared by superheating potato starch and then cooling, Dutch researchers have reported.
Sterols play major role in dietary portfolio for hearts
12-Feb-2008 - Almost one-third of cholesterol reductions achieved by consuming a heart-healthy diet are due to plant sterols, suggests a new study from Canada that supports the ingredient's efficacy.
Genetic and agricultural data made more accessible
12-Feb-2008 - Researchers will be able to gain access more easily to genetic and agricultural data on a wide range of plants with the development on a new online information management system.
Lab study questions sweeteners for weight control
11-Feb-2008 - Sweetening foods with artificial sweeteners like saccharin may lead to increased body weight and fat build-up, suggests a study with rats that goes against intuition.
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