The use of pitaya as a source of red colours for foods is in its
infancy, but the potential of these fruits to offer alternatives to
re beet is growing, say the German scientists working on bringing
the pigments from the lab bench...
Replacing unhealthy fats with healthy alternatives reduces risk
markers for cardiovascular disease (CVD) more than reducing the
quantity of fat, suggests new research from the US.
Making batters with methyl cellulose could remove the need for
pre-frying of fried foods and boost the healthy image of battered
foods, suggests new research from Spain.
A bowlful of whole-wheat flake cereal and nonfat milk may work just
as effectively as specialized sports drink in boosting recovery
after exercise, researchers told attendees at the 54th Annual
Meeting of the American College of Sports...
The overall body of science does not support the view that organic
food is more nutritious than conventionally grown food, says a new
review from the British Nutrition Foundation.
Scientists in Australia are scrutinizing the country's flora for
fruit with the potential to tap into the growing trend of exotic
fruits as sources of colours, flavours and health ingredients.
Researchers from Taiwan are eying a combination of gelatin and
poly(-glutamic acid) (-PGA) for the encapsulation of lycopene from
tomato pulp waste, offering alternatives for the ingredient
increasingly in the consumer's eye.
A new technique could result in better nutritional and safety
profiles for the coming generation of genetically modified
organisms (GMOs), Spanish scientists have reported.
An increased intake of wholegrain-rich foods has been linked to
improvements in blood vessel health, says a new study that adds to
the heart-health benefits of a diet rich in wholegrains.
Folic acid does not decrease the risk of benign colorectal tumours
and may increase the likelihood of contracting some types
of tumours, say researchers - but the supplements industry urges
caution in light of documented benefits.
The search for low glycaemic and slowly digestible starch
continues, with scientists from Purdue University reporting a new
starch that may lead to smaller spikes in blood sugar and perhaps
ease hunger pangs.
Scientists who identified the gene mutation behind orange, beta
carotene-rich cauliflower are investigating ways to apply their
knowledge to transgenic potatoes, with a view to developing more
nutritious stable foods.
A diet rich in B vitamins may decrease the risk of slim people
contracting pancreatic cancer, according to a meta-analysis, but
supplements may have the opposite effect.
The Singapore government this week launched a food innovation and
resource centre to grant processors throughout the country the
means to compete in the global food industry.
Prickly pear cactus pads, consumed regularly in Mexico, could
reduce blood sugar rises after a meal by up to 50 per cent,
suggests a new study that may have implications for diabetes
management.
The shelf life of microencapsulated high oleic sunflower oil can be
boosted by combining natural plant extracts like broccoli sprout,
citrus and rosemary, new research suggests.
Scientists in Japan have identified a new source of hydrocolloid
from jute (Corchorus olitorius) that may open up
innovative applications for the industry.
Extracts from the exotic fruit guarana showed excellent antioxidant
and antibacterial properties, which could see the exotic berry
making a move into food preservatives, new research suggests.
In the interest of global public health the world's cereals should
be fortified with iron, says the senior nutritionist of a US-based
non-profit health organisation.
Cocoa husks, a waste product from the chocolate industry, could
offer a valuable source of dietary fibre for the low-calorie food
segment, Spanish researchers report.
Drinking a whopping ten cups of coffee a day or more could slash
the risk of developing Parkinson's disease by 74 per cent, suggests
a new prospective study from Finland.
High-salt diets may encourage the growth of Helicobacter
pylori bacteria in the stomach, said to be the cause of
millions of cases of gastritis and peptic ulcer disease each year,
says a new study that may have added implications...
The continued success of probiotics will depend on finding ways of
protecting the friendly bacteria during processing, opening up
opportunities for food ingredients and biopolymers, experts say.
Scientists in Germany have proposed the use of enzymes to obtain
ginger pastes with higher valuable ingredients retention, and offer
industry higher value products at lower costs.
Scientists from the US Department of Agriculture have proposed that
spray-dried sweet potatoes may offer potential as a thickener, with
similar properties to some starch solutions.
Researchers in Brazil have identified pea protein as a possible
novel encapsulator after results showed the protein capable of
encapsulating vitamin E at high concentrations.
Scientists from India's Indian Institute of Technology have
reported the potential of bahera as a novel source of edible oil to
help the country make up its short-fall in supply.
The emergence of foods based on nutrigenomics could spark a shift
in the landscape of the food industry, says HortResearch's Karl
Crawford, and the industry needs to start considering how it is
going to cater for consumer demands.
A meta-analysis of human studies supports claims that conjugated
linoleic acid (CLA) has the potential to help reduce fat mass,
highlighting it as a possible aid in the fight against obesity.
Using the sugar tara gum to improve the gelling of the whey protein
beta-lactoglobulin may offer industry with a more cost effective
alternative to locust bean gum, suggests new research from
Portugal.
A protein-pectin combination could be effective for
encapsulating water-soluble ingredients like some vitamins for use
in acidic foods, Canadian scientists have reported.
A chitosan-containing complex was more effective at stabilising
citrus flavours and could offer a cost-effective alternative to gum
arabic, suggests joint Italian-US research.
Propolis, the waxy resin collected by honeybees and currently
marketed for its health benefits, could also find use as a
natural food preservative, suggests new research.
Soy hypocotyls, a by-product of the soy protein industry, could
offer a cheap and readily accessible alternative of protein
isolates, a joint US-China study has reported.
The US Food and Drug Administration (FDA) has reaffirmed its
position on the safety of aspartame, following a review of a
European study that had linked the artificial sweetener to cancer.
Cutting salt intake may slash the long-term risk of cardiovascular
disease by up to 35 per cent, says a new multi-centre study from a
group of leading US universities.
Designing foods with trans-fat alternatives must be a
'multidisciplinary' approach, say Danisco scientists in a review
that looks towards a trans-fat free future.
Days after English researchers proposed an equation to make the
ultimate bacon buttie, a new study from the US has reported that
frequent consumption of cured meats like bacon may increase the
risk of developing chronic obstructive...
Pectin extracted from pumpkin and then modified using an enzyme
could offer an interesting alternative for jams and confectionery,
suggests new research from Russia.
Scientists from the University of Nottingham have reported that
adding an ingredient that induces the sensation of cooling could
boost the perception of fruit flavours, fundamental research that
could have implications for product...
Scientists in Portugal are experimenting with algal biomass as a
novel source of green colouring for food, with tests in cookies
indicating excellent stability.