Science

11-Oct-2011 - Small molecules that modulate the human sweet taste receptor could help to provide zero-calorie foods and drinks that have "the true taste of sugar", say industry scientists.

One in five Americans vulnerable to foodborne illness, review finds

10-Oct-2011 - As many as one in five Americans are particularly susceptible to foodborne illness due to age or conditions that weaken the immune system, according to a new study published in the journal Foodborne Pathogens and Disease.

Increasing ‘good’ cholesterol may lower CVD risk for diabetics

10-Oct-2011 - Raising levels of ‘good’ HDL cholesterol could reduce the risk of heart attack and stroke in people with diabetes, says new research.

Special Edition: Weight Management

10-Oct-2011 - Waist sizes are increasing in many countries around the world, and the opportunities for a scientifically-substantiated weight management food product are impressive.

Carbs may suppress fat absorption and accumulation: Animal data

07-Oct-2011 - Dietary fructooligosaccharides – carbohydrates with established prebiotic activity – may suppress high-fat diet-induced body fat accumulation, and inhibit intestinal absorption of dietary fats, say researchers.

Unhealthy snacking habits start early, Nestlé research finds

06-Oct-2011 - Many American children as young as 12 months are already developing poor eating habits that could contribute to obesity and other diet-related health problems later in life, according to Nestlé-sponsored research.

Carrageenan complex could stabilise whey protein emulsions

05-Oct-2011 - A mixture of carrageenan and whey protein isolate could provide improved emulsion stability, and the potential for pH sensitive controlled release of ingredients and flavours, according to new research.

Potato waste could provide 'new generation' of food ingredients, say researchers

04-Oct-2011 - A new extraction method promises to deliver large-scale extraction of potato fibres rich in the are especially rich in the pectin rhamnogalacturonan I, could help to produce new ingredients and functional hydrocolloids, say researchers.

Citrus essential oils show food preservation potential

03-Oct-2011 - The growth of fungal growth on food may be cut by over 60% by treating food with a citrus essential oil vapour, according to new findings from Britain.

New yeast strain may cut processing times for acrylamide reduction

03-Oct-2011 - Vancouver-based Functional Technologies claims it has developed a proprietary yeast strain that could significantly cut the fermentation time that such ingredients need to reduce acrylamide to undetectable levels in commercial applications.

New test to detect colour adulteration of olives

03-Oct-2011 - Researchers from the Spanish Council for Scientific Research (CSIC) have proposed a new procedure for the detection of illegal colour additives in green olives.

Bleaching flaxseed meal improves food ingredient uses: Study

30-Sep-2011 - Lightening the colour of protein rich flaxseed meal by bleaching it with hydrogen peroxide will improve the potential for using it as an ingredient in foods, say researchers.

Anticaking ingredients may help to degrade, not stabilise, powdered nutrients, suggests research

29-Sep-2011 - Instead of protecting certain nutrients from moisture, anti-caking agents in ingredient blends may in-fact accelerate the breakdown of beneficial compounds like vitamin C, say researchers.

American Dietetic Association's annual conference & expo as it happened

28-Sep-2011 - The American Dietetic Association's Food & Nutrition Conference & Expo (FNCE) in San Diego is over. The twittersphere was buzzing with news and personal insights: FoodNavigator-USA presents our pick of the tweets from the event.

Dispatches from the ADA 2011 conference

Are sugary drinks making us fat?

28-Sep-2011 - The row about the relationship between sugary drink consumption and spiraling obesity took center stage at the American Dietetic Association (ADA) conference this week with two academics going head to head on one of the most controversial areas of nutrition science.

Newly identified gum may have food potential

28-Sep-2011 - A new gum isolated from the roots of an Iranian plant could be used in food systems to improve foaming properties, according to new research.

Dispatches from the ADA Conference 2011

Potassium and sodium targets are incompatible, warns academic

27-Sep-2011 - Further evidence that government healthy eating guidelines would benefit from a reality check was unveiled at the American Dietetic Association (ADA) annual conference in San Diego this week, where delegates were told that targets for potassium and sodium were “incompatible”.