Individual variations in the glycaemic index (GI) of white bread,
stated as 70 in the literature, may range from 44 to 132, says new
research that questions the utility of the index.
The future of research into the potential health benefits of cocoa
should focus on the mechanisms and active compounds, with well
defined clinical trials key to this burgeoning segment, says a new
review by Nestlé.
An extract from leaves of the walnut tree (Juglans regia)
presented a potent ability to scavenge damaging reactive oxygen and
nitrogen species responsible for food spoilage, new research has
reported.
Stabilising beverage emulsions with whey protein isolate may
inhibit the loss of citrus flavour ingredients, suggests new
research from the US and Italy.
Common food additives like calcium chloride and l-cysteine could
reduce the formation of acrylamide in potato chips by about 85 per
cent, according to a new study.
Consuming a diet with a high glycaemic index (GI) may increase the
risk of fatty liver, a condition linked to liver failure, suggests
a new study with mice.
The addition of select polyphenols to rice bran may inhibit the
detrimental effects of rice bran lipase and make the bran an
interesting source of edible oil, Indian researchers report.
A new review of research on the safety of aspartame has concluded
that suggestions of adverse effects have 'no credible scientific
basis' - findings that add weight to the argument of those who
stand by the sweetener's...
A new epidemiological study indicates that people who consume 100
per cent fruit juice instead of sugary drinks have a reduced risk
of insulin resistance, providing more argument for long-term
studies using direct measures.
A safety assessment of the widely used hydrocolloid hydroxypropyl
methylcellulose (HPMC) has shown that everyday intake is well below
any level that may cause safety concerns.
Chitosan plus maltodextrin could offer an interesting alternative
for the encapsulation of omega-3 rich fish oils, suggests a new
study that uses a novel ultrasonic technique to generate impressive
results.
The Maillard reaction product of chitosan and glucose extended the
shelf-life of lamb in laboratory tests by two weeks, and may offer
industry with a novel and efficient preservative for meat products.
Encapsulation of conjugated linoleic acids (CLA) using whey protein
led to better stability of the ingredient and consumer acceptance
when used in dairy, says a new study.
Whey proteins hydrogels - 3D networks with the ability retain water
in it structure when dissolved - have the potential to encapsulate
sensitive ingredients, suggests a new study.
The Japanese citrus fruit Citrus depressa yields high
methoxyl pectin in higher quantities than grapefruit and lemon, and
could be used as a gelling agent, researchers from Japan have
reported.
Acrylamide, the potential carcinogen from food, may not be present
in high enough quantities in the diet to promote the risk of breast
cancer, researchers have reported.
The taste of wholegrain breads, compared to bread made from refined
grains, may not inhibit consumption amongst consumers as much as
previously thought, suggests a new study.
A collaboration between researchers in Cameroon and France is
exploring the potential of mango peel as a source of pectin, and
could offer industry a novel ingredient with new properties.
Avoidance of new foods, a common complaint amongst children, may be
influenced by genetic factors, says new research that could have
implications for formulators.
Researchers in New Zealand are exploring the potential of buttercup
squash as a source of pectin, and could offer industry a novel
ingredient with new properties.
Hort Research has identified the stress reduction market as a
target consumer segment for its fruit research and development, and
aims to design product concepts specifically for mothers.
Tocotrienols, the other form of vitamin E long in the shadow of
tocopherols, offer interesting opportunities for industry thanks to
their unique properties, scientists from Ohio State told IFT
attendees.
The sensory aspects of cheese could be boosted by the addition of
prebiotic ingredients, in addition to improving the nutritional
profile of the product, suggests new research.
The breast milk of mothers consuming organic meat and dairy
contains higher levels of beneficial fatty acids, and has an
overall improved quality, suggests new research.
The allergic reaction to cashew nuts is more severe than peanuts,
says a new study that deepens our understanding of food allergies
and highlights the need for clear labelling.
Eating a diet with a high glycemic index may increase the risk of
developing advanced age-related macular degeneration (AMD), says a
new study from Tufts University.
Scientists from the US have explored the interaction between whey
and soy proteins and flavour, a major challenge facing the blooming
meal replacement product sector.
Women who consume one quarter of grapefruit every day may be at a
30 percent higher risk of breast cancer, suggests an
epidemiological study from Hawaii and LA.
The publication of a new animal study on aspartame last month has -
as expected -sparked yet another bout of head butting from the two
opposing sides of the debate. But it also highlights a bigger
issue: one of transparency.
The first ever genetically modified maize developed and tested
exclusively in Africa will make its debut in trials in the
continent's fields soon, scientists have reported.
A new study from the UK suggests that children consumption of soft
drinks between age five and seven is not linked to obesity later in
childhood, challenging previous studies that have targeted soft
drinks as a major driver in the...
Organically grown tomatoes contain higher levels of beneficial
flavonoids, says a new study from the US that fans the flames of
the debate between conventional and organic foods.
Glanbia Nutritionals is bringing its whey peptide Prolibra closer
to the US weight loss market following a recent study it says
backs-up earlier results.
Scientists from Nestlé Research Center have identified the
molecular basis behind why artificial sweeteners taste sweet at low
levels and metallic at higher levels.
The National Cancer Institute (NCI) is funding a Mayo
Clinic study following the work of the EU-funded Syncan
project, this time using prebiotics without probiotics, in relation
to colon cancer.
Controlling exploding jellyfish populations may present the food
and cosmetics industries with interesting new additives, suggests
new research from Japan.
The European Food Safety Authority's (EFSA) GMO panel has no safety concerns after reviewing data from French scientists suggesting toxicity concerns in rats fed the MON863 variety of GM maize from Monsanto.
The sourness of acidified beverages is related to concentrations of
hydrogen and organic acid species, says a new study from the US
that may offer an easy method for formulators to test sourness.
Fungal species of Rhizopus could offer a valuable alternative
source for lactic acid production, with significant advantages over
bacterial production, says a new review from Australia.
Regulatory bodies in the United States and Europe have said they
will review a new study linking aspartame to an increased risk of
cancer, but have reiterated that until an evaluation of the data is
conducted they continue to support...
Concerns over the safety of aspartame could be reignited after a
new study with rats linked regular intake of the sweetener with
increased risk of leukaemia, lymphomas and breast cancer.