Science

30-Jan-2007 - Encapsulation of probiotics in whey protein gel particles could offer protection during processing and storage, as well as extending the food applications of the bacteria to biscuits, vegetable and frozen cranberry juice, indicates research from Canada.

Umami could enhance flavor naturally, says new guide

29-Jan-2007 - Incorporating ingredients that deliver the umami taste into food products could be one way to enhance flavor and avoid the use of artificial flavoring agents such as MSG, according to a recently published paper.

Kids' fruit, veg consumption inadequate, new study

29-Jan-2007 - Less than one in ten US children are eating the recommended levels of fruit and vegetables per day, according to a new study.

Scientists consider cyclodextrins as resveratrol carriers

25-Jan-2007 - Encapsulating resveratrol, the red wine polyphenol reported to have heart health benefits, in beta-cyclodextrin could increase the polyphenols availability, says new research.

Low-fat peanut flour improves bakery texture, study

25-Jan-2007 - Low fat varieties of peanut flour - a common ingredient in many baked goods - can improve food texture and efficiency during the baking process, according to scientists from the US Agricultural Research Service (ARS).

Onion extract improves flavour, shelf life of sliced meat

24-Jan-2007 - Onion extract, rich in the natural antioxidant quercetin, may not only improve the shelf life of a processed meat product but also enhances the flavour, Irish researchers report.

Scientists consider novel edible oil solidifier

23-Jan-2007 - Research from scientists from Unilever R&D and Wageningen University have reported a new way of structuring edible oils without the need for saturated fatty acids.

Trans fats linked to infertility, reveals new study

23-Jan-2007 - Consuming trans fats could lead to infertility in women, according to new research, findings that are set to place even more pressure on food manufacturers already battling to remove the unhealthy fats from their product formulations.

Weekly Comment

Death to the industry conspiracy theories!

22-Jan-2007 - Here we go again. Industry-sponsored studies into the nutritional benefits of food and drink products are biased. Don't believe anything that has an industry sponsor.

Biopolymer shows potential to boost emulsion stability to freeze-thaw

22-Jan-2007 - Combining a whey protein, carrageenan and gelatin to form a biopolymer may improve the stability of emulsion during freezing and thawing, says new research.

Common additive may stop acrylamide formation, suggests study

18-Jan-2007 - Using the common food additive calcium chloride could reduce the formation of acrylamide in potato chips and French fries by about 95 per cent, according to a new study.

Cauliflower gene could lead to more nutritious crops, says ARS

18-Jan-2007 - A gene from an orange cauliflower could be the key to making food crops more nutritious, according to US scientists.

Trans-fat alternatives - are they really healthier?

18-Jan-2007 - Interesterified fats, seen by some as alternatives to unhealthy trans fats, may also raise blood sugar levels and decrease insulin levels, as well as adversely affecting so-called 'good' cholesterol levels, says a new US-Malaysian study.

Report highlights differing approaches to dietary cholesterol

18-Jan-2007 - Most national dietary guidelines put the emphasis on reducing saturated and total fat to combat high blood cholesterol, shows a new study, while the US alone sets a limit on cholesterol consumption from food.

UHT treatment may reduce cholesterol-lowering effects of soy

17-Jan-2007 - Ultra high temperature (UHT) processing of soy beverages may result in products that actually raise LDL-cholesterol levels, according to new research from NutriPharma.

Red meat may increase diabetics heart disease risk, suggests study

17-Jan-2007 - High consumption of red meat and heme iron from the diet may the risk of coronary heart disease amongst diabetics by 50 per cent, says new research from Harvard.

Rice, potato pancake good alternative to wheat, says ARS

17-Jan-2007 - Scientists in the US have found that a flour made from rice and sweet potatoes is a "superior substitute" to wheat in pancakes, suggesting a possible alternative for products targeting celiac sufferers.

Firmenich expand yeasts flavour encapsulation potential

16-Jan-2007 - Infusion of flavours into empty yeast cells improves stability and flavour release, compared to traditional spray dry powders, researchers form Firmenich have reported.

Orange-fibre sausages - taste like the real thing?

15-Jan-2007 - Replacing fat with orange fibre to improve the nutritional quality of the banger does not affect the sensorial nature of the product, Spanish researchers have reported.

Food industry pushes MyPyramid into supermarket carts

15-Jan-2007 - The US food and beverage industry last week launched a new initiative to support the government's dietary guidelines, while at the same time promoting products that meet certain nutrition criteria.

Albumin to boost tea extract antioxidant activity in emulsions?

11-Jan-2007 - The stability of emulsions can be enhanced by complexing the protein albumin with green tea extracts, boosting the shelf-life and nutritional content, researchers have reported.

Bodyweight plays no role in pleasure of eating, says study

10-Jan-2007 - The pleasure of eating, and the desire to stop, is not affected by bodyweight, says a new study that could help in the search for a solution to the obesity epidemic.

Probiotics improved colic in babies, says study

10-Jan-2007 - A daily probiotic dose of the probiotic Lactobacillus reuteri improved symptoms associated with infantile colic, says a new study from Italy.

Fermentation to give allergen-free whey and dairy?

09-Jan-2007 - Fermentation of dairy with a mix of lactic acid bacteria and a Streptococcus strain could selectively reduce the protein responsible for cows milk allergy, researchers have reported.