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.
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
US scientists have identified a gene from wild wheat that could
increase protein and micronutrient content of its cultivated cousin
by 10 to 15 per cent, and could soon be used in food products with
enhanced nutritional value.
Weight management was a topic on many people's lips at HIE in
Frankfurt last week, with a particular emphasis on satiety. But
while several satiety-boosting ingredients are grabbing industry
attention, are consumers ready for...
The potential of the brain health nutrition market is only starting
to be realised, and Nestlé underlined its intentions yesterday to
get a head start on the competition with the signing of an
agreement with the Swiss Federal Institute...
Most consumers have a general understanding of the term 'whole
grain', but they remain vague on the health benefits of these foods
and on ways to identify them in stores, according to a study
published this month.