Breaking News on Food & Beverage Development - North AmericaEU edition | Asian edition

Headlines > Science

Sweet taste modulator may help provide 'true' sugar taste with zero calories: Senomyx

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”.

‘Flavour tripping’ protein shows novelty sweetener potential – or does it?

27-Sep-2011 - New research unravelling the mechanisms behind the ‘flavour tripping’ effects of a rare fruit protein could help to develop novelty sweeteners, but experts are split on its long term applications.

Multi-layer emulsions could provide flavour release solutions

22-Sep-2011 - Multi-layer emulsions can be used to control the release of flavours and aromas in food and drink products, according to new research from New Zealand.

It’s crinchy, but is it flumpy? The evolution of Texicon, the language of texture from National Starch

21-Sep-2011 - National Starch’s mission to analyze texture as systematically as flavor in the product development process has moved into a new phase with the global roll-out of its Texicon food texture language across high and low moisture systems.

Grape and clove extracts may slash acrylamide: Study

20-Sep-2011 - Extracts from grape seeds or clove buds may prevent the formation of acrylamide in potato-based food products by over 60%, suggests a new study.

Oyster mushroom may provide source of new natural flavours

19-Sep-2011 - Fermenting oyster mushrooms could produce natural ‘meaty’ flavour compounds that are not currently available on the market, according to new research.

White flesh fruits can cut stroke risk 52%: 10-year study

16-Sep-2011 - Consuming fruits with white flesh like apples and pears can reduce the risk of stroke, new research published in Stroke: Journal of the American Heart Association has found.

New technology could produce pectin from orange peel waste

16-Sep-2011 - New microwave-based technology could allow the generation of valuable food ingredients from food and drink processing waste including thickening and gelling agents.

New corn fibre gum extraction process offers emulsion boost

15-Sep-2011 - A new process to isolate corn fibre gum and preserve more of its functional components may contribute to better emulsifying properties, say researchers.

Spotlight

Consumer group complains to FDA about ‘inconsistent’ NuVal nutrition ratings

Consumer group complains to FDA about ‘inconsistent’ NuVal nutrition ratings

The National Consumers League (NCL) has filed a formal complaint with the Food and Drug Administration (FDA)...

Could it be second time lucky for low-cal bulk sweetener Tagatose?

Could it be second time lucky for low-cal bulk sweetener Tagatose?

Belgian firm Nutrilab NV is preparing to introduce low-calorie, low glycemic bulk sweetener Tagatose to North and...

Sugar becomes new bogeyman as fats take a back seat in new consumer survey

Sugar becomes new bogeyman as fats take a back seat in new consumer survey

While consumer concerns about fats appear to have waned somewhat, the percentage of Americans blaming sugars for...

LycoRed reports rocketing demand for lycopene-based red color as firms seek alternatives to carmine

LycoRed reports rocketing demand for lycopene-based red color as firms seek alternatives to carmine

Israeli lycopene expert LycoRed says it has seen a surge in demand for its tomato-based natural color...

Euromonitor analyst: Monk fruit on the road to mainstream success – but still a long way to go

Euromonitor analyst: Monk fruit on the road to mainstream success – but still a long way to go

Monk fruit extract may be set to become a mainstream natural sweetener alongside stevia, but price remains...

Both sides claim victory as judge rules in FTC v POM false advertising case

Both sides claim victory as judge rules in FTC v POM false advertising case

Both sides have claimed victory in a bitter legal dispute between Californian juice maker POM Wonderful and...

Are healthy foods really more expensive? Not necessarily, say USDA researchers

Are healthy foods really more expensive? Not necessarily, say USDA researchers

Many Americans claim that the reason they choose less healthy foods is because it costs more to...