Three main methods to determine fat levels in bakery show up conflicting results in the same commercial samples, say researchers who warn that measurement and labelling of fat may be inconsistent between countries as a result.
Changes in type or fat content of emulsion can have a significant impact on the structural properties and sensory properties of foods, according to researchers from Unilever R&D and the Spanish Council for Scientific Research (CSIC).
Manipulating the amount of fat in children’s foods could help to reduce energy consumption without reducing taste preferences or liking, according to new research.
Scientists at Harvard University have applied magnetic levitation, which is best known for enabling high-speed trains to float above tracks, to the task of measuring fat content in food.
A new study from Nestle has revealed that the human brain makes quick decisions on the energy and fat content in food just by looking at it – a finding that adds to knowledge on why we choose to eat the foods we do.
Tate & Lyle is launching two new additions to its Merigel line
of starches which enable snack products to be oven-baked instead of
fried, thus reducing fat content without compromising taste or
texture.
Adding micro-particulated soybeans hulls to a doughnut formulation
may reduce the uptake of fat by the consumer after deep-fat frying,
suggests new research.
Labelling issues for meat have just got easier, hails a Danish
analysis equipment company that has come up with a new technology
to measure fat content.