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Enzymes to extend pea protein potential: study
23-Nov-2007 - Enzymatic modification of pea protein isolates may open up the up-and-coming ingredient to new applications, suggests new research from Canada.
Olive, grape extracts keep bugs at bay to keep food on the shelf
22-Nov-2007 - Natural extracts from olive and grape showed better anti-microbial activity against a bacteria and yeast than three synthetic antioxidants, showing their potential as food preservatives, says a new study.
Enzyme-modified canola protein could improve gelling
21-Nov-2007 - Enzymatic modification of protein from canola could enhance the gelling properties of the canola protein isolate, and boost its potential as a food ingredient, suggests a new study from Canada.
Functional magnolia gum could sweeten breath
20-Nov-2007 - Extracts from the bark of the magnolia plant formulated in mints and gums can effectively tackle dental bacteria, suggests a new study from the Wm Wrigley Jr. company.
Oregano, rosemary extracts promise omega-3 preservation
20-Nov-2007 - Extracts from oregano and rosemary could extend the shelf-life of omega-3-rich fish oil, suggests new research from the US.
CP Kelco offers solutions for health and wellness trend
19-Nov-2007 - The rise in health and wellness, a 'sea of change' in the food industry, is creating challenges for formulators, but hydrocolloid companies can offer solutions, says CP Kelco.
Next generation antioxidant assay takes testing inside cells
19-Nov-2007 - Antioxidant testing of nutrients has taken a leap forward as Cornell University scientists report a new assay that moves the quantification of antioxidant activity from the test tube to measuring bioactivity inside cells.
Banana skins could offer cheap pectin from waste
16-Nov-2007 - Tapping into the trend for alternative sources of pectin, researchers based in Belgium and Cameroon, have reported that pectin from banana skin could find application as a gelling agent.
Scientists develop prebiotic, low-fat sausages
15-Nov-2007 - Inulin, the prebiotic fibre associated with improved gut and bone health, can be used as a fat replacer in sausages to cut energy by over 20 per cent without affecting the flavour profile, suggests new research from Germany.
Citrus boosts tea's antioxidant punch - study
14-Nov-2007 - Combining citrus juice or vitamin C with green tea or its extracts could increase the absorption of antioxidants from the tea up to 13-fold, suggests new research.
Kefir grain sugars eyed as healthy gelling agent
14-Nov-2007 - A polysaccharide from kefir grains, kefiran, is able to form gels after freeze-drying and may offer a novel gelling agent for industry, suggests new research from Argentina.
Nitrite, nitrate-rich foods may not be so bad after all
13-Nov-2007 - Nitrites and nitrates, much maligned additives in processed and cured meats, may help heart attack survival and recovery, suggests a new mice study from the US.
Black cohosh stops breast cancer growth in the lab
13-Nov-2007 - Extracts from black cohosh may stop breast cancer cells in their tracks, suggests a new laboratory study involving scientists from French botanicals supplier Naturex.
Nestle uses physics to explain complex food interactions
12-Nov-2007 - Scientists from Nestle and the University of California have developed a model which could help explain the texture as well the transport of flavours and nutrients in foods.
Fruit anitioxidants develop with ripeness
09-Nov-2007 - Compounds in ripe fruit have been found to be highly active antioxidants, making them a potential source of health-promoting ingredients.
Mouse brain imaging helps understand appetite
08-Nov-2007 - A new imaging technique that shows increased neuron activity in mice's brains when they are hungry could be a key to understanding appetite, satiety, and why some people become obese.
Pomegranate hailed king of the exotic fruits
08-Nov-2007 - Pomegranate, known as the royal fruit because of the 'crown' on top, is also the shining light for how to capitalise on consumers' growing interest in exotic fruits and ensure they offer benefits and not empty hype, say experts.
Danisco CEO on the power of adding value
07-Nov-2007 - Tom Knutzen, CEO of major ingredients player Danisco, explains the company's strategy on high value-added ingredients to FoodNavigator editor Jess Halliday.
Soy could help reduce fat gene
06-Nov-2007 - The soy compound lunasin has been shown to inhibit the expression of a gene responsible for internal cholesterol production, Soy Labs' scientists have said.
New tool predicts sweet corn quality
06-Nov-2007 - Researchers in the US have developed what claims to be the first tool that can predict the timing, quality and weight of sweet corn crops, a move that is expected to help the industry meet consumer demand for the vegetable.
Folic acid linked to higher cancer rates
05-Nov-2007 - More warnings against fortifying flour with folic acid have emerged, following evidence that this could lead to increased cancer rates.
Low-income families do not eat enough fruit & veg
02-Nov-2007 - The Journal of the American Dietetic Association is this month addressing various aspects of poverty and nutrition - in particular the relationship between income and fruit and vegetable consumption.
Red and processed meats increase cancer risk, says study
02-Nov-2007 - Diet and cancer are directly linked, with alcohol and red and processed meats posing particular risks, according to the World Cancer Research Fund's (WCRF) study released this week.
Scientists breed brassicas to withstand turnip mosaic
02-Nov-2007 - A team of scientists from the UK has found a new way to breed brassica vegetables, such as broccoli, cabbage and oilseed rape, that they say gives them protection against the devastating turnip mosaic virus.
TV-hypertension link could fan kid food ad debate
31-Oct-2007 - Another study has linked TV viewing to increased incidence of childhood obesity, but this time the researchers also pinpoint a higher risk of the children developing hypertension.
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