An increased intake of trans-fatty acids may raise the risk of
breast cancer by 75 per cent, suggest the results from the French
part of the European Prospective Investigation into Cancer and
Nutrition.
Substituting milk proteins for proteins from rapeseed (canola)
could delay the onset of insulin resistance and protect against
diabetes, suggests a new study with rats.
Carob germ flour can yield an isolate with a protein content over
95 per cent and a well-balanced amino acid composition, suggesting
their potential for the alternative protein market, Spanish
researchers report.
Combining low levels of essential oils (EOs) could enhance their
antimicrobial power and remove adverse taste effects, suggests a
new study from Ireland.
Wine lees, the sediment left in the bottom of the barrel after
winemaking, could boost the antioxidant profile of ice cream and
slow the melting time of ice cream, suggests a new study from
Taiwan.
The Peruvian berry Berberis boliviana Lechler is a rich
source of pigments that could naturally colour products like
yoghurts and replace synthetics, suggests new research from the US.
Excessive intake of aspartame may inhibit the ability of enzymes in
the brain to function normally, suggests a new review that could
fan the flames of controversy over the sweetener.
Mexican researchers are evaluating the use of cyclodextrins as
carriers for anti-microbial ingredients in fresh-cut products, as
the industry looks to alternatives to chlorine solutions for
preserving fresh-cut vegetables.
Growing regular tomatoes in a mulch of hairy vetch activates the
same flavour and nutrition-boosting genes and metabolic pathways as
in transgenic tomatoes, report ARS scientists.
Using stabilised rice bran (SRB) in battered and fried products in
place of wheat flour cuts fat, calories, sodium content and cost,
according to new research.
A new study suggests that the relative size of starch granules used
in a blend could determine overall gelation behaviour and whether
or not the starch components add to each others' properties or
interact to deliver new ones.
A new study sheds light on the healthy and functional properties of
pea, lentil and chickpea flours, using different cultivars grown in
Canada under the same environmental conditions.
An industry sponsored, peer reviewed study has found consuming
chocolate containing plant sterols and cocoa flavanols can lower
cholesterol and blood pressure levels.
Researchers from the UK have identified tiny hairs between the
cells in Fuji apples - a trait they believe could have implications
for storage of late-harvested fruit.
Starch from grass pea could be an alternative to chemically
modified starch for the food industry, says a new study from Poland
that assessed its rheological properties.
A new study has reported that probiotic bacteria used in synbiotic
ice cream had 30 per cent higher survivability in storage when
encapsulated in calcium alginate than 'free' probiotics.
The identification of a gene that controls the shape of tomatoes
provides new insights into the mechanisms of plant development,
offering future opportunities for altering the size and shape of
fruits.
Four hybrid cocoa species developed in Ghana to have improved
resistance to pest damage during storage have similar nutritional
properties to conventional cocoa, says a study that topples a
barrier to commercial trade.
Foods produced using emerging nanotechnology are less likely to
come up against consumer hurdles than genetically modified foods
since they do not involve tinkering with genes, and therefore have
a greater perception of naturalness,...
Citrus oils - particularly those already used as flavourings -
could be an ideal alternative to chemical-based antimicrobials for
food applications, says a new paper.
Researchers from Unilever have reported breakthrough results that
proteins from fungus could produce food foams with stability that
exceeds anything currently available.
Encapsulating water-soluble ingredients in a whey protein-pectin
complex could extend their use in acidic beverages, suggests new
research from Canada.
Foods with a high glycemic index (GI), such as most white breads,
lead to a higher risk of certain health problems, according to
researchers at the University of Sydney, Australia.
Trans fatty acids are not created equal, according to the results
of the European-wide TRANSFACT study, with natural sources not
sharing the detrimental health effects as their
industrially-produced counterparts.
Washing and soaking potatoes at home prior to frying them reduces
the risk of acylamide formation says a new study, shifting focus
away from measures to be taken by food manufacturers.
Extracts from mangos are a rich source of antioxidants and dietary
fibre and can easily be used in bakery products to boost public
consumption, suggests new research.
Manufacturers of bakery products looking to reduce levels of
acrylamide can tap into a range of solutions, but polyphenols may
be the most promising, suggests a new review.
Using pectin to coat naturally occurring soybean oil bodies could
lead to stabilisation of the oil bodies and open up new
opportunities for the food industry, suggests new research.
Increasing demand for preventing the formation of harmful
acrylamide in foods has spurred researchers to conduct a review of
the various methods available to formulators.
Incorporating heart healthy phytosterols in yoghurt formulations
does not negatively impact on the starter cultures, potentially
boosting their use in these foods, says new research.
A new primer on human taste perception underscores the importance
of this primal sense in life experience and gives an insight into
the link between the taste of certain nutrients and compounds and
our very survival.
Extracts from the up-and-coming fruit sea buckthorn berries
(Hippophae rhamnoides) could inhibit the oxidation of
unsaturated fatty acids in processed meats, boosting shelf life,
suggests new research.
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.
Low-grade coffee beans - known to adversely affect the quality of
the beverage - may offer extracts with antioxidant potential to
extend the shelf-life of food products, suggests new research from
India.
Reducing the salt content of foods would result in drinking fewer
sugar-sweetened beverages, and may lower obesity risks,
hypertension and possibly heart disease, British researchers
report.
The use of xylitol, a natural sweetener linked to dental health,
could prevent the formation of undesirable brown pigments and
enhance beverage formulations, suggests new research.
New derivatives of the compound guanosine 5'-phosphate may enhance
the sensorial impact of monosodium glutamate (MSG) and boost the
umami taste to savoury-based foods, Italian scientists report.
Indian scientists are looking into the potential of green tea
polyphenols to stop the oxidation of fat in meat products, thereby
extending shelf-life and preventing off-flavours.
Tapping into the ongoing trend of sourcing novel ingredients from
processing by-products, researchers from Spain have reported that
onion wastes may be a source of antioxidant and anti-browning
bioactive ingredients.