2011’s top science under the microscope

From emulsion stabilisation, to salt reduction, and the discovery of new flavours and colours for industry, FoodNavigator strives to bring you the latest news on the big stories in science and research.

As the year draws to an end, we look back at some of the key areas of industry interest over the past year.

Breaking down barriers​

The European Confederation of Food and Drink Industries (CIAA) last year claimed that R&D investment in EU sectors is lagging behind the rest of the world.

However, new holistic approaches to tackling industry issues have seen some industry members break down barriers between departments​, or begin to work with other companies in open innovation partnerships.

Many believe that a shift towards open innovation​ between companies is the only way that big issues can be tackled.

Sustainability – with a twist​

With a growing global population, and less space and resources to produce food, there has been an increasing focus on creating a more sustainable supply chain​ for ingredients – both established and new​.

For some this may mean deals for sustainable palm oil​, or promises to move to responsibly produced soy ingredients, while for others the battle for sustainability has much wider implications.

Earlier this year we reported on a study​ that called for a move away from organic foods, claiming they use larger amounts of farm land and are consequently unsustainable. The report also said that reducing meat consumption could help to free up more land for more the production of more sustainable foods.

However, according to one research team, we won’t need to worry about meat consumption in the future, because we will soon be able to grow it in a lab​ – providing a sustainable source of meat​. Meanwhile, other research groups have focused on sourcing more sustainable ingredients from marine sources​, or the utilisation of industrial by-products​ as new food ingredients.

Mood foods​

‘You are what you eat’ is a well hammed phrase. But while links between good nutrition and health are well established, more recent research has begun to unravel interesting and surprising links between the food we eat, our mood, and our cognitive state.

Research published this year revealed that fat rich ‘comfort foods’ could actually alter the brain’s chemical responses to sadness – modifying our reactions and boosting our mood​. Another study argued that whilst trans fats may be harmful to physical health, they show potential in reducing signs of depression.​

Another study has suggested a link between salt intake and reductions in cognitive functions​, as well as anxiety levels​.

Hydrocolloids​

Earlier this year the supply of hydrocolloids to industry was said to be the worst in 30 years​. The rising cost of raw materials, due to changing climates and increased production costs, has seen the price of guar gum in particular skyrocket – and there is little hope of a downward trend​ emerging in the coming months, according to most experts.

Euromonitor saysthere is no end in sight​ for the current situation. #Analysts there said that the shortage in supply and record prices could prompt some manufacturers to search for alternatives and consider reformulation.

The news has prompted renewed vigour in the search for hydrocolloid alternatives. Earlier this year, for example, a team of Iranian researchers published research outlining the potential of a newly isolated gum​ from the roots of a plant known as ‘chubak’. Others have set about creating new enriched hydrocolloids​ by replicating nature in the lab.