Model tongue helps texture optimisation of low fat foods

Anti-hunger aromas have real potential in obesity fight

17-Dec-2009

The concept of using aroma to produce anti-hunger feelings during chewing is “promising and appealing”, says a timely review of the science-to-date.

The ‘unstoppable’ weight management trend

06-Jul-2009

With over 300m obese adults worldwide, it is no wonder that the food industry is keen to offer tasty possibilities to consumers looking to lose weight, and keep it off. The trend is now becoming 'unstoppable', say industry executives.

Science supports modified starch as fat replacer and creaminess enhancer

08-Dec-2008

A potato starch-derived ingredient may enhance the creaminess of low-fat yoghurt to that of its full fat equivalent, according to new research.

Model tongue helps texture optimisation of low fat foods

Dutch scientists have developed a new methodology to mimic the actions of the tongue, which could enhance the formulation of low-fat versions with the texture of their high-fat originals.

Related Topics

Anti-hunger aromas have real potential in obesity fight

The ‘unstoppable’ weight management trend

Science supports modified starch as fat replacer and creaminess enhancer