Natural cocoa in formulations to open up opportunities for makers, new study
Evidence backing the antioxidant powers of natural cocoa could
bring new opportunities for confectionery firms looking to boost
slacking sales in a saturated market, reports Lindsey Partos
Mannitol method to slash price for low cal sugar replacer?
A new method that uses powerful enzymes to convert fructose and
sucrose into the low calorie sugar alcohol mannitol receives patent
protection, opening up cheaper sources for this chewing gum
ingredient, reports Lindsey Partos.
Utility key to leverage for food brands?
As food brands wrestle for leading market positions new research
suggests the consumer will be tempted by, and differentiate
between, brands that add 'utility'.
Twenty times more beta-carotene in new golden rice
UK scientists have developed a new genetically modified strain of
golden rice that is said to produce 23 times more beta-carotene
than the previous variety, reports Dominique Patton.
Nutrient packed carrots change color
One US scientist wants to make the humble orange carrot pack a
bigger health punch by boosting its nutrients, and thereby changing
its color, reports Philippa Nuttall.
Taste, and choice, of food moulded as a baby
The foods that children, and later adults, choose are linked to
taste profiles set at a very early age, suggest new findings from
the UK, reports Lindsey Partos.
Egg safety centre aims to boost industry profile
A new egg safety centre in the US could help ensure that health
scares associated with eggs and low public confidence are far less
common in the future.
Caffeine may reduce insulin sensitivity
Caffeine significantly reduced insulin sensitivity in a small
study, and was not corrected by the usually beneficial effects of
weight loss or exercise.
Frozen spinach retains carotenoid power for longer than fresh
Frozen spinach retains a stronger nutritional profile than its
fresh equivalent, say food scientists.
Biomarker inflammation impacted by trans fatty acids
As food makers continue to slice artery-clogging trans fats out of
their formulations, a new study sheds light on the mechanisms
behind the impact of these fats on health, examining whether trans
fatty acid intake could also affect...
Genes unlock key to alcohol consumption?
Fundamental research on the triggers for alcohol consumption finds
the answer could lie in our genes, with the amount of beer and wine
people consume related to differences in genetic make-up.
Mums who drink milk may encourage daughters
Milk drinking mums could boost consumption of daughter's milk, say
researchers in the US.
Acrylamide does not raise breast cancer risk, new findings
Acrylamide, a harmful chemical identified in baked and fried foods,
does not increase the risk of breast cancer in women, say US and
Swedish researchers, writes Lindsey Partos.
The mystery of taste further unravelled
Food scientists at the University of California believe they have
come a step closer to further understanding how we taste.
Food tech sees extrusion investment for new products
As players in the food ingredients industry strive to add value to
their portfolio and fight off pressurised margins, a new initiative
in the US aims to bring a raft of new solutions to food makers.