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New research boosts vitamin A content in maize
18-Jan-2008 - Researchers have identified the genetic markers in corn that are associated with high levels of vitamin A, providing a simple and cost-effective way to cultivate maize rich in the nutrient.
Industry is taking healthy eating seriously, poll finds
17-Jan-2008 - The majority of food companies have already make considerable efforts to make their products healthier in the wake of rising obesity figures, a survey has found.
Trans-fats harm may extend to prostate: study
17-Jan-2008 - Increased intakes of trans-fatty acids may increase the risk of non-aggressive prostate tumours by about 100 per cent, suggests new research from Harvard.
Soy's cholesterol-lowering mechanism identified
17-Jan-2008 - The cholesterol-lowering effects of soy protein may by located in the liver, suggests new research from Korea University and Nestlé Research Center that fills in the gaps in our understanding of the heart healthy benefits of soy.
Novel whey protein to boost formulation options
16-Jan-2008 - A modified whey protein concentrate (mWPC) combined with calcium could enhance the control of food formulations, especially under cold processing conditions, says new research.
Cyclodextrin tested for flavonol protection to add value
15-Jan-2008 - The flavonols quercetin and myricetin, compounds associated with significant health benefits, can be encapsulated in beta-cyclodextrin (beta-CD), researchers have reported.
Apple extracts show promise for cooked meats
14-Jan-2008 - Extracts from apples may reduce the formation of heterocyclic amines (HAs) in foods, especially processed meats, suggests a new joint Chinese-American study.
Concerns raised by sorbitol weight loss reports
11-Jan-2008 - Excessive intake of sorbitol, a widely used sweetener in "sugar-free" products such as chewing gum and sweets, may lead to weight loss and diarrhoea, German doctors report.
Scientists could bring more exotic fruits to market
10-Jan-2008 - Ingredient innovators looking for inspiration from exotic fruits may be able to cash in on an Agricultural Research Service project which is looking into ways to bring even more tropical fruits to the US.
Edible antifreeze to offer ice cream advances
10-Jan-2008 - Tasteless and edible antifreeze proteins could prevent the formation of ice crystals in ice cream, and maintain the smooth, silky texture, reports research from the US.
Review backs oats' heart health benefits
10-Jan-2008 - An up-to-date review of the recent science behind oatmeal supports its cardiovascular benefits, and supports the FDA's decade-old conclusions.
Science boosts asparaginase efficacy for acrylamide cuts
09-Jan-2008 - Using the asparaginase enzyme to treat French fries could reduce the formation of acrylamide by 60 per cent, a joint Chilean-Danish study has reported.
Researchers develop high protein wild rice
09-Jan-2008 - American scientists have reported the development of a variety of hybrid rice with improved cooking quality and double the protein content of normal rice.
Scientists examine health in honey
08-Jan-2008 - The health benefits of honey are the focus of discussions taking place today at an international symposium bringing together scientists to examine the potential of the natural sweetener.
Legumes linked to lower diabetes risk
08-Jan-2008 - An increased intake of legumes like peanuts and soybeans could reduce the risk of developing type-2 diabetes by over 40 per cent, suggests a new study.
High-fibre banana powder offers health and wellness options
08-Jan-2008 - A fibre-rich powder from banana powder could boost the fibre content and nutritional content of food, report researchers from Mexico and Venezuela.
Celery extracts offer flavour-enhancing properties
07-Jan-2008 - Volatile extracts from celery can enhance the flavour of chicken soup, and could offer novel flavour enhancers for food formulations, suggests new research.
Plant sugar study could lead to more CO2 intake
04-Jan-2008 - Scientists in the US have shed light on how sugars are transferred from a plant's leaves to other parts of its structure, findings that could enable genetic engineering in the future to help plants cope with climate change.
Beta-cyclodextrin tested for encapsulation
03-Jan-2008 - Extracts from plant essential oils (terpenes) can be stabilised by encapsulation in the polysaccharide beta-cyclodextrin and modified starch, suggests new research from Greece.
Wine polyphenols may reduce effect of fatty food: study
02-Jan-2008 - Polyphenols from wine may reduce the negative impact of high-fat foods, according to a small study from Israel that suggests a role in the formulation of healthier food products.
Poultry workers may spread antibiotic-resistant E. coli
02-Jan-2008 - Poultry workers may be spreading antibiotic-resistant bacteria to those who do not work in the sector, say researchers in the US.
Chicory root examined as yet another novel pectin source
21-Dec-2007 - Chicory roots pulps, a by-product of the inulin production, may offer a range of pectin for the food industry, Belgian researchers have reported.
Festive magic: cooking boosts veg's nutrient content
20-Dec-2007 - For that extra boost this Christmas, scientists from Italy recommend steaming that broccoli because it will increase the levels of cancer-fighting compounds.
Whey encapsulation highlights 2007
19-Dec-2007 - Whey protein is increasingly hitting the mainstream. This year saw numerous studies published exploring the potential of the ingredient to encapsulate value-added ingredients. Here, FoodNavigator reviews the progress from 2007.
Meta-analysis adds weight to soy's bone benefits
19-Dec-2007 - Increased soy isoflavone consumption from dietary or supplemental sources for six months can boost bone mineral density in the spine by almost one gram in menopausal women, according to a meta-analysis of 10 randomised controlled trials.
Spotlight
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