Research from scientists from Unilever R&D and Wageningen
University have reported a new way of structuring edible oils
without the need for saturated fatty acids.
Consuming trans fats could lead to infertility in women, according
to new research, findings that are set to place even more pressure
on food manufacturers already battling to remove the unhealthy fats
from their product formulations.
Here we go again. Industry-sponsored studies into the nutritional
benefits of food and drink products are biased. Don't believe
anything that has an industry sponsor.
Combining a whey protein, carrageenan and gelatin to form a
biopolymer may improve the stability of emulsion during freezing
and thawing, says new research.
Most national dietary guidelines put the emphasis on reducing
saturated and total fat to combat high blood cholesterol, shows a
new study, while the US alone sets a limit on cholesterol
consumption from food.
Using the common food additive calcium chloride could reduce the
formation of acrylamide in potato chips and French fries by about
95 per cent, according to a new study.
Interesterified fats, seen by some as alternatives to unhealthy
trans fats, may also raise blood sugar levels and decrease insulin
levels, as well as adversely affecting so-called 'good' cholesterol
levels, says a new US-Malaysian...
Ultra high temperature (UHT) processing of soy beverages may result
in products that actually raise LDL-cholesterol levels, according
to new research from NutriPharma.
High consumption of red meat and heme iron from the diet may the
risk of coronary heart disease amongst diabetics by 50 per cent,
says new research from Harvard.
Scientists in the US have found that a flour made from rice and
sweet potatoes is a "superior substitute" to wheat in
pancakes, suggesting a possible alternative for products targeting
celiac sufferers.
Infusion of flavours into empty yeast cells improves stability and
flavour release, compared to traditional spray dry powders,
researchers form Firmenich have reported.
Replacing fat with orange fibre to improve the nutritional quality
of the banger does not affect the sensorial nature of the product,
Spanish researchers have reported.
The US food and beverage industry last week launched a new
initiative to support the government's dietary guidelines, while at
the same time promoting products that meet certain nutrition
criteria.
The stability of emulsions can be enhanced by complexing the
protein albumin with green tea extracts, boosting the shelf-life
and nutritional content, researchers have reported.
The pleasure of eating, and the desire to stop, is not affected by
bodyweight, says a new study that could help in the search for a
solution to the obesity epidemic.
Fermentation of dairy with a mix of lactic acid bacteria and a
Streptococcus strain could selectively reduce the protein
responsible for cows milk allergy, researchers have reported.
Moderate intake of olive oil, a mainstay of the Mediterranean diet,
was successful in reducing the blood pressure of healthy men who
don't usually eat a Med-type diet, suggests a new study.
A gluten-soy protein isolate combination has significant potential
as a carbohydrate replacer in cookies aimed at the low-carbohydrate
diet sector, say researchers.
An influential consumer group has urged the public to complain
against plans by the Food and Drug Administration (FDA) to allow
meat and dairy products from cloned animals to enter supply chain.
Watching television, eating family meals and the safety of the
neighborhood all play a role in children's weight, according to
researchers at the University of Missouri.
Plans to allow milk and meat from cloned cows to enter the food
chain have moved a step closer in the US after the country's food
safety watchdog issued draft guidance for the industry and opened a
formal consultation.
Teas, both green and black, have potent anti-cancer effects against
a wide range of tumours, says a new study led by the US Department
of Agriculture that adds to an ever growing body of science behind
the compounds.
A protein-polysaccharide combination for stabilising
water-in-oil-in-water emulsions could lead to customised double
emulsions with differing release behaviours, German researchers
report.
Scientists at the University of Idaho have produced a genetically
modified potato variety of Ranger Russet with enhanced French fry
aroma, and reduced amounts of processing-induced acrylamide.
A new project was launched this week by Australian food researchers
to tap bioactive compounds from agricultural and food industry
waste for use in health-enhancing foods and nutraceuticals.
A matrix of sucrose, gelatin and gum Arabic can successfully
encapsulate citrus flavours, and offer potential as a cheaper
alternative to pure gum Arabic for the process.
Sweet manufacturers could find themselves tapping into the sporty
potential of confectionery following research into the effects of
functional jelly beans on athletes' performance.
On-going research by Anglo-American researchers into
water-in-oil-in-water emulsions could offer significant potential
for low-fat products, and novel encapsulation systems.
There's no way but out for heart-damaging trans fatty acids, and
procrastinators in the food industry will achieve nothing by
delaying reformulation other than lagging behind in the game as the
rest of the world waves goodbye.
Impregnating collagen fibre with rosemary extracts could boost the
antioxidant activity of the extract, and has significant potential
for processed meats, say Polish scientists.
The high calorie, low fibre dietary pattern associated with the
Western diet are associated with an increased risk of colorectal
cancer, says new research from France.
Health conditions that were once almost exclusively associated with
the elderly are now being increasingly diagnosed in children,
according to a new report, which calls for immediate dietary
intervention.
The functional properties of protein concentrates from rice bran
are better than casein and some soy protein isolates, and could be
an inexpensive ingredient for a wide range of food products, say
Indian researchers.
Scientists from Korea and Denmark have reported the synthesis of
novel oligosaccharides with a relative sweetness of about 80 per
cent that of sucrose, potentially offering formulators with an
alternative sweetener source.
Most young adults do not meet the key dietary targets for
Americans, primarily because they are too dependent on fast food
and convenience food, according to research by the University of
Minnesota.
A leading US consumer advocacy group has petitioned the nation's
Food and Drug Administration (FDA) to design a national set of
symbols to help consumers quickly identify healthier foods.
Ammonia-treated pectins could boost the mechanical and functional
properties of fish gels, with no perceptible colour changes, and
enhance the nutritional profile of underutilised fish species.
Scientists have identified a new gene in peanuts that codes for a
protein with no apparent allergic effects, research that opens up
the possibility of allergen-free GM nuts.
When the idea of fortifying staple foods with vital nutrients is
raised, the battlecry goes up from industry groups and advocates of
consumer choice: "Why should we bear the costs?" "Educate, and
let people make their...
Test results of oleic acid-rich soybean varieties are in, and the
results are very positive, say the researchers behind the new
varieties, giving industry access to new soybean oils with improved
health profiles.
Feeding small amounts of a food allergen to children could build up
tolerance and eventually lose their allergy, US-based researchers
have said based on a study on kids with egg allergy.