A beta-glucan health cholesterol-lowering health claim has been
approved in France, making it only the second disease reduction
claim permitted in a country notorious for conservative food laws.
The controlled release of food ingredients, like bioactive
compounds and flavours, is far behind the pharmaceutical world, but
the balance is slowly being redressed.
Adding fruit flavours and cyclodextrin to milk may boost consumer
acceptance of polyphenol-enriched dairy, without the need for added
sugar, report New Zealand scientists.
Mango, banana, and pumpkin have all been mentioned as alternative
pectin sources - but are they industrially viable? In the final
part of an in-depth special series, FoodNavigator examines the
potential of alternative sources of pectin...
Replacing a dairy ingredient with one from citrus may not sound
plausible, but rocketing dairy prices are prompting formulators to
look elsewhere for ingredients. In the fourth part of an in-depth
special series, FoodNavigator examines...
The significance of lighting on shelf-life in photo-sensitive
drinks and food products should not be underestimated by processors
when considering how to store their products, says a new study.
Health and wellness is creeping in to every aspect of the food
industry. In the third in an in-depth special series, FoodNavigator
examines the potential for pectin offer formulation solutions when
targeting the health and wellness...
Whether pectin will ever be more than a gelling agent and
stabiliser and be labelled as a health ingredient depends on
science and money. In the second part of an in-depth special
series, FoodNavigator examines the health claims for...
At a recent conference on hydrocolloids the discussions were
dominated by health and price. In the first in a special
series, FoodNavigator examines the potential opportunities and
challenges for pectin for health.
For a little yellow flower, it's ignited a huge debate. Believe the
headlines and St John's wort won't help hyperactive kids, but last
week's study asks more questions than it answers. It's time to put
funding...
The potential rise of sugar beet pectin use in the food industry
could see it substitute for gum arabic in emulsions, according to
new results from Wales.
A highly methoxylated apple pectin (HMAP) may counter changes in
metabolism and cardiovascular health associated with the metabolic
syndrome, according to a study from Spain.
Use of the commercial emulsifier lactam may help food scientists
crack how to produce emulsions that mimic traditional whipped
cream, says new research.
The trend towards low and reduced-fat food is creating
opportunities for enzyme-modified cheese flavours to create intense
cheese-tasting food without the calories.
A new study into benzene levels in soft drinks sold in Belgium has
found that some still have higher levels than drinking water, and
more research is needed into several possible contributing factors.
The rare sugar D-psicose may be an ideal substitute for sucrose,
and have the added benefits of boosting antioxidant activity and
boosting shelf-life, say Japanese researchers.
Microscale bubbles could whip up a range of long-lived, stable foam
products whilst giving formulations interesting sensory properties,
according to research published in Science.
The potentially damaging effects of trans fats may also be passed
from a mother to her child during breast feeding, suggests a new
study that heaps more misery on the enfant terrible of the
food industry.
Natural sulphur containing-compounds may prevent the browning of
fresh-cut fruit, and offer a more potent alternative to vitamin C,
suggests new research from Spain.
A new study adds to existing evidence that orange essential oils
could prove useful in the formulation of all-natural and organic
ingredients that live up to stringent food safety standards.
Efforts to reduce acrylamide remain a priority as the European Food
Safety Authority (EFSA) concludes risk assessments regarding the
carcinogen will stay the same.
A new study from Japan into the rheological properties of a
hydrocolloid from the leaves of Corchorus olitorius has
found it to have even better viscosity than guar hum and locust
bean gum, adding to evidence of its food industry...
Glanbia Nutritionals is building up the science behind its Prolibra
weight management ingredient, with a new study finding that it can
help result in a lower glycemic index.
The bioavailability of zinc organically bound in yeast is superior
when compared to zinc gluconate salts, claim two recent studies
backed by Lallemand Health Ingredients.
A recent review that casts a rosy glow on the trend for fruit
smoothies because they can help consumers meet five a day
fruit-and-veg targets has caused uproar amongst dentists, who say
the sugar and acid content can cause tooth erosion.
Understanding how flavours and aromas are released from food is key
to formulating successful products, and new research from Greece
may deepen our understanding.
As interest in potato starch increases due to clean label
pressures, US scientists report that the gelling and paste-forming
properties of starch from sweet potatoes can be controlled by using
amino acids.
Mixing maize starch and flaxseed gum, a lesser used hydrocolloid
with properties similar to guar gum, may offer food formulators a
new way of control texture and improving stability, suggests
fundamental research from China and Turkey.
Understanding the associations between body composition, metabolic
status, diet and lifestyle habits could be key to the struggle
against obesity, and gaining an advantage in formulation.
A growing body of research is questioning the usefulness of
low-calorie sweeteners in stemming weight gain, according to an
editorial in JAMA, which could have an impact on diet food
development.
Fermenting the fruit juice of prickly pear Opuntia stricta
could produce concentrated betalains for use as food colouring,
according to new research from Spain.
The lignan metabolite enterolactone may prevent the spread of
prostate cancer by acting at the genetic level, suggests new
research that deepens our understanding of the topic.
A better understanding of how genes affect a person's sensitivity
to taste could enhance the development of foods that meet specific
consumer preferences and individual nutritional needs.
Enriching edible oils with tomato peel may enhance their
bioavailability and upgrade their quality by increasing beta
carotene and lycopene content and inducing better thermal
stability, say researchers
Confectionery makers will welcome the latest study to proffer the
potential health benefits of chocolate as US researchers report
that pregnant women who consume ample servings of this popular
confectionery may reduce the risk of...
Essential oils from citrus like mandarins and lemon could be
natural anti-fungal agents for food, tapping into the search for
natural alternatives to synthetics, suggests new research from
Spain.
Pectin gels improved the taste and texture of low-fat cheese, says
research from China that may offer interesting possibilities for
mayonnaise formulators.
Using enzymes to cross-link pectin may produce new emulsions with
enhanced functional properties, and opportunities for food
formulators, American researchers report.
The prebiotic inulin may enhance the texture of probiotic
ice-cream, resulting in a potentially health friendly summer snack,
according to new research.
Hydroxytyrosol, a natural polyphenol from olives, may extend the
shelf-life of fish products to the same extent as synthetic
preservatives, suggests new research.
Addition of the common food additives L-cysteine, glycine and
L-lysine may inhibit the formation of acrylamide in potato
products, suggests new research from Belgium.
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.
Alkalising cocoa beans reduces the total flavanoid content by
two-thirds, reducing the antioxidant potential of the product,
according to new research.
Greater acceptability for soy beverages could be achieved by
formulating with peanut proteins and flavour masking with
chocolate, suggests a new study from the US.