Yellow kiwifruit may boost immune health: study
A puree from gold kiwifruit may enhance the immune response by promoting the production of antibodies in mice, suggests a new study from the home of the fruit.
Archives for April 17, 2008
New superfruit flavors deliver nutritional benefits
Kerry Ingredients & Flavours has extended its line of functional flavors, which are said to combine the flavor and nutritional value of fruits and vegetables.
Milling method can improve functional properties of rice flour, study
Rice flour that has been pin-milled appears to make bread with a better texture than when common commercially-produced rice flour is used, say US researchers.
Gelnex markets traceability amid safety concerns
Gelatin producer Gelnex has announced it will launch a platform at IFT 2008 highlighting a 100 percent traceability program it says it has always followed, but that now more than ever needs to be marketed.
Flavanol content of cocoa cut during manufacturing
Alkalising cocoa beans reduces the total flavanoid content by two-thirds, reducing the antioxidant potential of the product, according to new research.
Egyptian weed may offer novel hydrocolloid for foods
A hydrocolloid extracted from the leaves of Corchorus olitorius, a relative of jute, can enhance the strength of gels made with kappa-carrageenan, suggests new research from Japan.