Science

18-Dec-2007 - An under-utilised food-processing by-product, apple skin, could offer the food industry a novel and healthy-boosting source of fibre for bakery, Canadian researchers report.

Pectin sourcing advances: 2007

17-Dec-2007 - As 2007 draws to a close, FoodNavigator looks backs on a year of continued exploration for novel sources of pectin for the food industry.

Hibiscus extracts show extra potential as colourant powders

14-Dec-2007 - Freeze-dried extracts from hibiscus stabilised by trehalose or maltodextrin can provide colourants for a range of food applications with superior stability, report researchers from Thailand.

Milk, egg allergies more than just a passing phase: study

13-Dec-2007 - Outgrowing allergies to milk and egg may no longer be the case, as new research from the US suggests the allergies are more persistent than first thought.

HFCS drinks no different to sucrose, milk for satiety

12-Dec-2007 - Beverages sweetened by high fructose corn syrup (HFCS) do not affect energy levels or appetite-related hormone levels any more than milk or drinks sweetened with sucrose, reports a new study from the Netherlands.

Red meat again linked to cancer - study

11-Dec-2007 - High intake of red and processed meats may raise the risk of lung and colorectal cancer by up to 20 per cent, according to a new study from researchers at the USA's National Cancer Institute.

Plant compounds for cancer shine at conference

10-Dec-2007 - Active compounds from plants - such as polyphenols and antioxidants - played an important role at a cancer research conference held in the US last week, with research on the clinical potential behind the ingredients being pushed forward.

Sugary drinks linked to Alzheimer's, says study

10-Dec-2007 - Researchers in the US have found that mice given a sugar solution as part of their daily diets showed increased signs of developing Alzheimer's disease.

Triple emulsions offer magnesium encapsulation options

07-Dec-2007 - Novel water-in-oil-in-water emulsions could offer significant potential to encapsulate magnesium, and reduce the problems associated with fortifying with this mineral, says new research from France.

First steps taken to computer-assisted formulation

06-Dec-2007 - Scientists in France have reported the use of a mathematical model for the release of aroma in the back of the mouth to the nose during food consumption that may lead to computer-aided product formulation.

B vitamins vital before conception: study

06-Dec-2007 - Mothers with low B vitamin levels before conceiving tend to have fatter male offspring at greater risk of high blood pressure, suggests new research with sheep.

A little less salt could save 8.5m lives: study

05-Dec-2007 - Reducing salt intake around the world by 15 per cent could prevent almost nine million deaths between 2006 and 2015, says a new meta-analysis covering 23 countries.

Bacteria in fermented foods can give flavour helping hand

04-Dec-2007 - The interactions between flavour compounds and bacteria in fermented foods could enable formulators to maximise the taste of their products, suggests new research.

Scientists seek beta-glucan bread solution

03-Dec-2007 - Scientists working for the US Department of Agriculture (USDA) are developing new techniques to produce bread with high beta-glucan content in a bid to create a loaf with increased functionally and health benefits.

You are what your mother eats: study

03-Dec-2007 - A mother's likes and dislikes, particularly for fruit and vegetables, is passed on to her infant during breastfeeding, suggests new research from the US.

Whirlwind around stevia could also include DNA protection

30-Nov-2007 - Stevia, the natural sweetener causing a whirlwind of interest around the globe, could also be a rich source of antioxidants and may protect against DNA damage and cancer, says a study from India published yesterday.

Antioxidant chestnut extracts to preserve foods

30-Nov-2007 - Tapping into the ever-growing search for natural antioxidants to prolong the shelf-life of foods, researchers from Portugal report that the leaves, flowers, and skins of chestnuts could be added to the list.

Grape-seed extract gives natural meat preservative

29-Nov-2007 - An extract from grape seeds could offer a natural alternative to synthetic preservatives for processed meat, according to research from the US.

Fresh, super and organic top trends for 2008

28-Nov-2007 - The top 10 trends to watch for next year include fresh and organic, superfruits, bold flavors, and probiotics beyond yogurts, according to Datamonitor's Productscan database.