20-Oct-2011 - Women who consume high levels of trans fat during pregnancy are more likely to give birth to bigger babies, according to a new study in the American Journal of Clinical Nutrition.
19-Oct-2011 - A new four-year project aiming to reduce acrylamide content in processed potatoes has received a $3.7m Specialty Crop Research Initiative Grant from the US Department of Agriculture’s National Institute of Food and Agriculture (NIFA).
19-Oct-2011 - Changes in type or fat content of emulsion can have a significant impact on the structural properties and sensory properties of foods, according to researchers from Unilever R&D and the Spanish Council for Scientific Research (CSIC).
18-Oct-2011 - Acidic flavourings and preservatives added to sugar-free beverages and confectionery may pose a ‘dental health risk’ to consumers who believe such products don’t cause tooth decay.
18-Oct-2011 - Teenagers are more likely to overeat when presented with excessive amounts of food than young children because physiological cues telling them when they are hungry or full appear to exert less influence than environmental cues such as portion sizes, according to new research.
17-Oct-2011 - The encapsulation of flavor and aroma compounds with starches of different amylose content could help to boost the flavor profile of foods, and may be of use in controlling the release of flavors and aromas in the mouth, say researchers.
17-Oct-2011 - The Food and Drug Administration (FDA) may have underestimated the risk to pregnant women and children posed by consumption of seafood from the Gulf of Mexico, according to a new risk assessment study.
14-Oct-2011 - The addition of xanthan gum may improve the quality of gluten free cakes, leading to improved bakery products for celiac patients, according to a new review.
13-Oct-2011 - Americans are willing to pay more for safer food – but the amount they are willing to pay is highly dependent on the duration and severity of the illness prevented, as well as cost, according to new research.
12-Oct-2011 - A new approach could make food allergen appear safe, and prevent life-threatening allergic reactions, according to new research in mice.
12-Oct-2011 - While the true measure of antioxidant prowess is always in the human body, new tests assessing the free-radical-busting powers of baobab in the laboratory suggest it deserves its place in the superfruit premier league, according to Baobab Foods.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.