Science

14-Feb-2007 - Scientists are continuing to look into the potential of "colloidosomes", novel oil-on-oil particles in an aqueous emulsion, as encapsulators for food.

Solubilised proteins may offer phosphate-free meats

13-Feb-2007 - Using solubilised proteins to replace phosphate to enhance the colour and texture of meat during storage may offer an alternative to phosphates, says new research.

Polymer blend may offer cheaper cumin encapsulation

12-Feb-2007 - A blend of gum arabic, maltodextrin and modified starch improved stability and flavour content of microencapsulated cumin, the spice flavour, says new research.

Small amounts of guar gum for stronger whey gels, study

09-Feb-2007 - Adding about 0.1 per cent guar gum to whey protein gel boosted gel strength twelve-fold, says new research from Ireland.

Beta-carotene suitable to colour low-fat mayo

08-Feb-2007 - Beta-carotene, a carotenoid already extensively used as a colorant, improved the colour of reduced-fat mayonnaise using beta-glucan, without affecting texture, says new research.

Key to salt-tolerant wheat uncovered

06-Feb-2007 - A major advance in breeding new salt-tolerant varieties of wheat could have important implications for future supplies.

Enzymes improve quality of French fries, says study

05-Feb-2007 - Using pectolytic and hemicellulytic enzymes to change the microstructure of potato cells in French fries improves the quality of the finished product, suggests research from Novozymes.

US diets improve in heart disease prevention efforts, study

05-Feb-2007 - The past two decades have seen an improvement in the quality of people's diets designed to prevent heart disease, according to a new study, which reveals an overall increase in fruit, vegetable and grain consumption.

Oleic-acid-rich sunflowers give trans-fat alternative - study

02-Feb-2007 - Oil from genetically modified sunflowers has increased stability against oxidation, giving them a longer shelf life, as well as having an improved health profile, suggests new research.

Pectin gels offer low-fat mayo possibilities

01-Feb-2007 - Pectin gels improved the caloric profile of mayonnaise without changing the texture, says research that may offer interesting possibilities for mayonnaise formulators.

Whole grain info sheet aims to boost consumption

31-Jan-2007 - A new whole grains fact sheet aims to provide consumers with easy to understand information on the healthy grains: what they are, what they do and where to find them.

Folic acid effects two-faced depending on B12 levels, says study

31-Jan-2007 - The effects of increased folic acid intake amongst the elderly may be a double-edged sword, with benefits and harm dependent on the person's vitamin B12 levels, says a new study.

DSM publishes fungus genome to help R&D into enzymes

30-Jan-2007 - Netherlands-based DSM has announced the publication of the full genome for the fungus Aspergillus niger used to produce a range of enzymes and other compounds for the food industry.

Whey protein gel particles - the future of probiotic encapsulation?

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.