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Probiotics may make safer pork products, say scientists

05-Sep-2007 - Probiotics have shown promise in reducing incidence of salmonella in pigs, say researchers from the UK, which could lead to safer pork products.

Salt reduction does not reduce food safety, say scientists

04-Sep-2007 - Cutting the salt content of processed foods has no impact on the risk of food contamination, report scientists today.

Clean safety profile for HPMC as a food ingredient

03-Sep-2007 - A safety assessment of the widely used hydrocolloid hydroxypropyl methylcellulose (HPMC) has shown that everyday intake is well below any level that may cause safety concerns.

Acrylamide update

Scientists seek methods to reduce acrylamide

30-Aug-2007 - New studies on acrylamide indicate that dried fruits and fat may be a significant source of the potential carcinogen.

Omega-3 encapsulation in chitosan gets study boost

30-Aug-2007 - Chitosan plus maltodextrin could offer an interesting alternative for the encapsulation of omega-3 rich fish oils, suggests a new study that uses a novel ultrasonic technique to generate impressive results.

Chitosan-glucose combo eyed as novel preservative

30-Aug-2007 - The Maillard reaction product of chitosan and glucose extended the shelf-life of lamb in laboratory tests by two weeks, and may offer industry with a novel and efficient preservative for meat products.

Sorghum passes safety, taste tests for coeliacs

28-Aug-2007 - Sorghum, for so long viewed as merely a feed crop in the West, has big potential for bakery for coeliacs, according to a new study that indicated the proteins do not cause gut problems for this growing section of the population.

Encapsulated CLA passes dairy taste test - study

27-Aug-2007 - Encapsulation of conjugated linoleic acids (CLA) using whey protein led to better stability of the ingredient and consumer acceptance when used in dairy, says a new study.

Whey protein hydrogels offer encapsulation advantages - study

24-Aug-2007 - Whey proteins hydrogels - 3D networks with the ability retain water in it structure when dissolved - have the potential to encapsulate sensitive ingredients, suggests a new study.

Japanese citrus eyed as potential pectin source

23-Aug-2007 - The Japanese citrus fruit Citrus depressa yields high methoxyl pectin in higher quantities than grapefruit and lemon, and could be used as a gelling agent, researchers from Japan have reported.

Dietary acrylamide may not raise breast cancer risk - study

22-Aug-2007 - Acrylamide, the potential carcinogen from food, may not be present in high enough quantities in the diet to promote the risk of breast cancer, researchers have reported.

Taste may not be such a barrier for wholegrain acceptance - study

21-Aug-2007 - The taste of wholegrain breads, compared to bread made from refined grains, may not inhibit consumption amongst consumers as much as previously thought, suggests a new study.

Western diet linked to greater colon cancer recurrence

16-Aug-2007 - The high calorie, low fibre dietary pattern associated with the Western diet are associated with an increased risk of colorectal cancer recurrence, says new research from the US.

Hormone regulates liking for food, say scientists

14-Aug-2007 - Scientists have identified that a hormone is responsible for people's fondness for food, findings that could lead to a better understanding of overeating and ultimately contribute to the prevention of obesity.

Meat, dairy nutrient may raise cancer risk, says study

13-Aug-2007 - Choline, a nutrient found in meat, eggs and dairy products, has been linked to a possible increase in the risk of colorectal cancer in women, reveals a study published in the Journal of the National Cancer Institute.

Good progress seen in school nutrition, says report

13-Aug-2007 - Significant improvements have been made in the nutritional profile of foods sold in schools, according to a new report issued by the School Nutrition Association (SNA).

Mango pectin promise as novel gelling agent

10-Aug-2007 - A collaboration between researchers in Cameroon and France is exploring the potential of mango peel as a source of pectin, and could offer industry a novel ingredient with new properties.

Kids' food aversion in the genes

09-Aug-2007 - Avoidance of new foods, a common complaint amongst children, may be influenced by genetic factors, says new research that could have implications for formulators.

Support for Med diet's heart benefits keeps growing

08-Aug-2007 - Consuming a Mediterranean-style diet, rich in fruit, vegetables and fish, may reduce the risk of dying from cardiovascular disease (CVD) by 30 per cent, says Australia's largest study of eating habits.

Taste of the orient could reduce acrylamide formation

07-Aug-2007 - Extracts of green tea and bamboo leaf could reduce acrylamide formation in foods, suggests a new study from China.

Squash explored as novel pectin source

03-Aug-2007 - Researchers in New Zealand are exploring the potential of buttercup squash as a source of pectin, and could offer industry a novel ingredient with new properties.

Hort Research aims to calm mothers with its fruit

02-Aug-2007 - Hort Research has identified the stress reduction market as a target consumer segment for its fruit research and development, and aims to design product concepts specifically for mothers.

Gluten-free opportunities in the spotlight at IFT

02-Aug-2007 - With the market for gluten-free products growing rapidly around the world, many opportunities are opening for industry, but work still needs to be done on taste and texture, experts told attendees at IFT Food Expo.

Industry must wake up to tocotrienol opportunities

01-Aug-2007 - Tocotrienols, the other form of vitamin E long in the shadow of tocopherols, offer interesting opportunities for industry thanks to their unique properties, scientists from Ohio State told IFT attendees.