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

Gluten-soy protein's potential for carb replacement

08-Jan-2007 - A gluten-soy protein isolate combination has significant potential as a carbohydrate replacer in cookies aimed at the low-carbohydrate diet sector, say researchers.

Salt reduction may have asthma benefits too, says review

05-Jan-2007 - Reducing salt intake may affect asthma severity and breathing in adults with the condition, says a joint Anglo-American review of the science.

Consumers should fight cloned food, says group

05-Jan-2007 - An influential consumer group has urged the public to complain against plans by the Food and Drug Administration (FDA) to allow meat and dairy products from cloned animals to enter supply chain.

Danisco develops new gingerbread flavouring

04-Jan-2007 - European ingredients giant Danisco has found a new way for bakers to break into the profitable holiday dessert market with the introduction of a seasonal gingerbread ice-cream flavouring.

TV's influence on eating habits re-examined

04-Jan-2007 - Watching television, eating family meals and the safety of the neighborhood all play a role in children's weight, according to researchers at the University of Missouri.

Sara Lee launches 100 percent whole wheat bread

04-Jan-2007 - Sara Lee has launched a new bread category that it claims could help increase US whole grain consumption by billions of grams per year.

Anheuser-Busch launches sorghum beer

03-Jan-2007 - Anheuser-Busch has developed what it claims is the first nationally available sorghum beer.

Healthy trans fat oil developed?

03-Jan-2007 - University of Arkansas researchers have developed a trans fat oil that they claim could have health benefits.

US seeks views on milk from cloned cows

03-Jan-2007 - Plans to allow milk and meat from cloned cows to enter the food chain have moved a step closer in the US after the country's food safety watchdog issued draft guidance for the industry and opened a formal consultation.

Low-phytate dough promises better nutrition

03-Jan-2007 - US scientists have been examining newly-developed varieties of low-phytate, high-phosphorus wheat in order to assess its impact on baking quality, nutritional content and suitability for industrial bread production.

More evidence for tea's anticancer potential

21-Dec-2006 - Teas, both green and black, have potent anti-cancer effects against a wide range of tumours, says a new study led by the US Department of Agriculture that adds to an ever growing body of science behind the compounds.

Encapsulation innovation highlights

21-Dec-2006 - Encapsulation of sensitive ingredients continues to generate interest and research, with innovative encapsulating compounds making waves.

Protein-sugar combo could boost encapsulation stability

19-Dec-2006 - A protein-polysaccharide combination for stabilising water-in-oil-in-water emulsions could lead to customised double emulsions with differing release behaviours, German researchers report.

New potato variety boasts less acrylamide, better aroma

18-Dec-2006 - Scientists at the University of Idaho have produced a genetically modified potato variety of Ranger Russet with enhanced French fry aroma, and reduced amounts of processing-induced acrylamide.

Australian project to turn food waste into healthy ingredients

14-Dec-2006 - A new project was launched this week by Australian food researchers to tap bioactive compounds from agricultural and food industry waste for use in health-enhancing foods and nutraceuticals.

Sugar-gelatin alternative to pure gum Arabic developed

13-Dec-2006 - A matrix of sucrose, gelatin and gum Arabic can successfully encapsulate citrus flavours, and offer potential as a cheaper alternative to pure gum Arabic for the process.

Sporty jelly beans give athletes a boost, study

13-Dec-2006 - Sweet manufacturers could find themselves tapping into the sporty potential of confectionery following research into the effects of functional jelly beans on athletes' performance.

Water-in-oil-in-water emulsions to offer low-fat options?

12-Dec-2006 - On-going research by Anglo-American researchers into water-in-oil-in-water emulsions could offer significant potential for low-fat products, and novel encapsulation systems.

Weekly Comment

Trans Fats: A Farewell to Harm

11-Dec-2006 - There's no way but out for heart-damaging trans fatty acids, and procrastinators in the food industry will achieve nothing by delaying reformulation other than lagging behind in the game as the rest of the world waves goodbye.

Collagen to boost rosemary's antioxidant activity in meat?

11-Dec-2006 - Impregnating collagen fibre with rosemary extracts could boost the antioxidant activity of the extract, and has significant potential for processed meats, say Polish scientists.

Western diet pattern linked to colorectal cancer risk

11-Dec-2006 - The high calorie, low fibre dietary pattern associated with the Western diet are associated with an increased risk of colorectal cancer, says new research from France.

Sugar not linked to diabetes rise, suggests study

07-Dec-2006 - High sugar intake does not directly affect insulin resistance and subsequent diabetes risk, say researchers from Northern Ireland.

Bad diets leading to earlier prevalence of metabolic syndrome

06-Dec-2006 - Health conditions that were once almost exclusively associated with the elderly are now being increasingly diagnosed in children, according to a new report, which calls for immediate dietary intervention.

Rice bran protein concentrate: huge potential for formulators?

06-Dec-2006 - The functional properties of protein concentrates from rice bran are better than casein and some soy protein isolates, and could be an inexpensive ingredient for a wide range of food products, say Indian researchers.