A whey protein additive that keeps nutritional bars soft could help
food makers break into what is a lucrative and highly innovative
market, writes Anthony Fletcher.
Umami, the fifth basic taste, falls under the spotlight as Dr.
Jacqueline B. Marcus in the US discusses how understanding this
inexplicable taste sensation can help food technologists increase
consumer acceptance and preference in...
Published details of a Monsanto report are at the center of a new
storm over whether genetically modified (GM) food could be harmful
to human health, writes Anthony Fletcher.
The familiar pungency of the common food ingredient garlic used
extensively by food makers comes down to one particular compound
and its ability to activate specific protein thermoreceptors in the
mouth, say researchers.
Leading US supplement retailer GNC is rolling out the first product
containing the satiety ingredient Olibra, a combination of palm and
oat oil fractions developed by Sweden's LTP Lipid Technologies
Provider, reports Dominique...
The leading US food maker Kraft Foods is putting its weight behind
the increasingly popular South Beach diet, launching a new line of
foods for people following the regime, reports Lorraine
Heller.
A patented grape seed extraction process shows how mainstream
beverage makers can increasingly take advantage of the growing
niche market for health drinks, writes Anthony Fletcher.
The message about the gut health benefit probiotics can deliver is
finally getting through to US consumers, according to a new report
on the state of the functional foods sub-category.
Detroit Mayor Kwame Kilpatrick's plans to place a tax on fast food
has been dismissed as a cosmetic exercise to help cover the city's
budget deficit, writes Anthony Fletcher.
Cargill argues that food and beverage manufacturers in the U.S. can
positively impact today's rising healthcare costs by developing
products that address specific health and lifestyle issues.
Postmenopausal women who consume even moderate amounts of alcohol
may face an increased risk of breast cancer, say US researchers,
particularly if their cancer is fuelled by the hormones estrogen or
progesterone.
