Furcellaran, a co-polymer of beta and kappa-carrageenan extracted
from red algae, has been identified as a novel new encapsulation
material, researchers from Estonia report.
Encapsulation of peppermint essential oil as a model flavour in a
variety of modified starches is helping scientists fill in
knowledge gaps that could further enhance encapsulation of flavours
and aromas.
Modified whey protein could be the additive of choice for processed
meat, with Canadian researchers reporting it is the most
functionally effective and cost-efficient of five dairy proteins
tested.
A study from the US has raised the hackles of the meat industry by
reporting a link between male fertility and their mother's high
beef consumption during pregnancy - an observation researchers say
may be down to growth hormones...
The modified gum arabic product 'Super Gum' could stabilise
water-in-oil-in-water emulsions, opening up opportunities for fat
reduction and novel encapsulation, researchers from New Zealand
have reported.
US scientists have produced a pizza with enhanced antioxidant
content in the crust, aimed to boost antioxidant defences and
protect against oxidative stress.
Proanthocyanidin-rich extracts from grape seeds may prevent skin
cancer by boosting the immune system, says a new study that used
hairless mice to model human sun exposure.
Scientists from Danisco have identified peculiar regions of a
starter culture's genome that allow the bacteria to be resistant to
infections by bacteriophages (bacterial viruses).
Harmless bacteria can be used to fight illness-causing pathogens
that form on fresh cut fruit, according to the results of
scientific tests published this week.
A study by the European Commission and Nestlé Product Technology
reports that efforts to reduce the acrylamide content of coffee
also negatively affect flavour and nutritional benefits.
Irish scientists report that a combination of five probiotic
strains may reduce food poisoning by salmonella, if results of
their pig study can be translated to humans.
Leading US gum manufacturer Wrigley is to launch a new sugar-free
chewing gum with mouth-freshening and long-lasting flavour
properties and designed to target the big-spending teen market.
Scientists studying the effects of ingesting fructose syrup have
reported a possible mechanism that may explain the alleged link
between rising obesity and sweetened beverages.
Monsanto's genetically modified maize MON863, authorised for human consumption since 2006, showed signs of liver and kidney toxicity in a rat study, raising concerns about its safety.
Using GM techniques to change the activity of a plant enzyme could
convert unsaturated oils in the seeds of a temperate plant to the
more saturated kind usually found in tropical plants like palm oil,
new research suggests.
The release of flavour from food is dependent on the oil content of
the emulsion, says new research from Canada that offer insights
into better formulation and flavour.
Tomatoes, genetically engineered to contain high levels of folate,
could provide the recommended daily amount in one standard serving,
says new research.
Genetically modified rice containing human genes has received
preliminary approval in the US, sparking new concerns and fears on
both sides of the Atlantic.
Modifying vegetable protein with transglutaminase enzymes improves
the gelling properties, claim German researchers - a result that
may offer value-added solutions for a wide range of food products.
An extract from pomegranate leaves may offer promise for weight
control after an animal study showed the extract suppressed
appetite and reduced food intake for high-fat diets.
Women who consume low fat dairy products like skimmed milk may
significantly increase their risk of becoming infertile, new
research from the US claims.
A new trial from the US has reported that garlic may not decrease LDL ("bad") cholesterol levels, raising questions over the cardiovascular benefits of garlic.
A simple heat and irradiation treatment may reduce the levels of an
allergenic protein in prawns that may make the seafood accessible
to seafood allergy sufferers, Chinese researchers report.
Olive juice, obtained by pressing olive leaves, may act as an
antioxidant to prolong the frying life of frying oils, suggests a
study using sunflower oil.
A new device that mimics human chewing could have ramifications for
food formulators by providing a more detailed understanding of
mastication and flavour release.
Scientists have isolated a blue pigment from cultured soil bacteria
that could offer a natural colouring with an excellent stability
and toxicology profile for food.
New technology to extract pectin from sugar beet pulp could reduce
extraction times and expand the potential of the ingredient,
suggests research from the ARS.
A blend of gum arabic, maltodextrin and modified starch improved
stability and flavour content of microencapsulated cumin, the spice
flavour, says new research.
Beta-carotene, a carotenoid already extensively used as a colorant,
improved the colour of reduced-fat mayonnaise using beta-glucan,
without affecting texture, says new research.
Using pectolytic and hemicellulytic enzymes to change the
microstructure of potato cells in French fries improves the quality
of the finished product, suggests research from Novozymes.
The past two decades have seen an improvement in the quality of
people's diets designed to prevent heart disease, according to a
new study, which reveals an overall increase in fruit, vegetable
and grain consumption.
Oil from genetically modified sunflowers has increased stability
against oxidation, giving them a longer shelf life, as well as
having an improved health profile, suggests new research.
Pectin gels improved the caloric profile of mayonnaise without
changing the texture, says research that may offer interesting
possibilities for mayonnaise formulators.
A new whole grains fact sheet aims to provide consumers with easy
to understand information on the healthy grains: what they are,
what they do and where to find them.
The effects of increased folic acid intake amongst the elderly may
be a double-edged sword, with benefits and harm dependent on the
person's vitamin B12 levels, says a new study.
Netherlands-based DSM has announced the publication of the full
genome for the fungus Aspergillus niger used to produce a
range of enzymes and other compounds for the food industry.
Encapsulation of probiotics in whey protein gel particles could
offer protection during processing and storage, as well as
extending the food applications of the bacteria to biscuits,
vegetable and frozen cranberry juice, indicates...
Incorporating ingredients that deliver the umami taste into food
products could be one way to enhance flavor and avoid the use of
artificial flavoring agents such as MSG, according to a recently
published paper.
Higher intake of fats is associated with lower body weight, says
new research from Sweden that offers an alternative side to the
role of fat intake in the rise of obesity.
Encapsulating resveratrol, the red wine polyphenol reported to have
heart health benefits, in beta-cyclodextrin could increase the
polyphenols availability, says new research.
Low fat varieties of peanut flour - a common ingredient in many
baked goods - can improve food texture and efficiency during the
baking process, according to scientists from the US Agricultural
Research Service (ARS).
Onion extract, rich in the natural antioxidant quercetin, may not
only improve the shelf life of a processed meat product but also
enhances the flavour, Irish researchers report.