Science

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.

USDA backs acrylamide reduction project for processed potatoes

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).

Emulsions structure may affect sensory qualities of foods: Study

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).

Sugar-free drinks may generate ‘false security’ on tooth decay, study finds

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.

Super size me? Teens more susceptible to large portions than younger children, study

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.

Starch encapsulation may improve flavor stability and release profile: Study

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.

Study suggests FDA underestimated Gulf seafood risk

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.

Xanthan gum may boost quality of gluten free cakes: 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.

Harvard study analyzes Americans’ willingness to pay more for food safety

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.

Researchers trick immune system to ‘turn off’ food allergy: Mouse study

12-Oct-2011 - A new approach could make food allergen appear safe, and prevent life-threatening allergic reactions, according to new research in mice.

News in brief

Baobab tops antioxidant pops in new breed of ORAC tests

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.

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.