It all started with a trip to Greenland in 1970. Three Danes, a
couple of dogsleds, and several years of study later and the
omega-3 was born. Since then, awareness and understanding of marine
omega-3 has sky-rocketed.
High intakes of sucrose and fructose may contribute to an increased
risk of pancreatic cancer, suggest data from a cohort study, but
the researchers say insulin resistance could also play a part.
Natural extracts from olive and grape showed better anti-microbial
activity against a bacteria and yeast than three synthetic
antioxidants, showing their potential as food preservatives, says a
new study.
Enzymatic modification of protein from canola could enhance the
gelling properties of the canola protein isolate, and boost its
potential as a food ingredient, suggests a new study from Canada.
The health benefits of curcumin, the natural pigment that gives the
spice turmeric its yellow colour, could be enhanced by
encapsulation in nano-emulsions, suggests new research.
The rise in health and wellness, a 'sea of change' in the food
industry, is creating challenges for formulators, but hydrocolloid
companies can offer solutions, says CP Kelco.
Tapping into the trend for alternative sources of pectin,
researchers based in Belgium and Cameroon, have reported that
pectin from banana skin could find application as a gelling agent.
An increased intake of vitamin C and dairy could reduce the
accumulation of weight around the abdomen, reported to increase the
risk of diabetes and heart disease, suggests a new study.
The growth and complexity of nanotechnology in food applications
poses new challenges for the European Food Safety Authority (EFSA),
which will meet next week to begin discussions on its regulation
and risk assessment.
Inulin, the prebiotic fibre associated with improved gut and bone
health, can be used as a fat replacer in sausages to cut energy by
over 20 per cent without affecting the flavour profile, suggests
new research from Germany.
A polysaccharide from kefir grains, kefiran, is able to form gels
after freeze-drying and may offer a novel gelling agent for
industry, suggests new research from Argentina.
Nitrites and nitrates, much maligned additives in processed and
cured meats, may help heart attack survival and recovery, suggests
a new mice study from the US.
Scientists from Nestle and the University of California have
developed a model which could help explain the texture as well the
transport of flavours and nutrients in foods.
Tom Knutzen, CEO of major ingredients player Danisco, explains the company's strategy on high value-added ingredients to FoodNavigator editor Jess Halliday.
Researchers in the US have developed what claims to be the first
tool that can predict the timing, quality and weight of sweet corn
crops, a move that is expected to help the industry meet consumer
demand for the vegetable.
Researchers at the UK Institute of Food Research have warned that
fortifying flour with folic acid may lead to a range of health
problems, a finding that calls into question the Food
Standard Agency's approval of the move earlier...
Flavours manufacturer Mastertaste has announced the launch of a new
flavour line focused on improving the taste of soya products in
response to increasing consumer demand for the dairy alternative.
'Micronised' insoluble fibres, insoluble fibres processed to the
micron scale, could favourably change the gut health of hamsters
and may translate into important ingredients for functional foods,
suggests new research.
A new study has presented strong evidence that food preferences are
largely governed by hereditary rather than social and environmental
factors, especially when it comes to a taste for garlic, coffee and
fruit and veg.
The use of potassium, magnesium and calcium salts in place of
sodium chloride could lead to breads with 33 per cent less salt
than normal, with changes in texture and mouthfeel, according to
new research from South Africa.
A collaboration between researchers in Cameroon and France is
exploring the potential of ambarella peel as a source of pectin,
and could offer industry a novel ingredient with new properties.
The humble caper, a small addition to the Mediterranean plate, is a
rich source of antioxidants, and exhibits protective benefits even
when consumed in the small concentrations used for flavouring, says
a new study from Italy.
A breakfast high in insoluble fibre could aid weight loss by
reducing appetite, lowering food intake and reducing the glycemic
response to a meal consumed 75 minutes later, according to new
research.
The use and stability of dairy proteins as emulsifiers could be
massively extended by adding sodium alginate into the mix,
according to new research from Massachusetts.
Traditional herbal medicines from India may also offer a novel
source of antioxidants for the food industry for boosting both the
shelf-life and nutritional content of food, according to a new
review.
Tea, seemingly always in the headlines for its potential health
benefits, could also offer an interesting source of food
preservatives, Chinese researchers report.
Scientists have found that the evolutionary distance of animal
proteins to human proteins determines how likely they are to
trigger a food allergy - research that could help with the
development of free-from foods and allergy therapies.
Fermenting purple sweet potatoes may lead to better extraction and
stability of the anthocyanin pigments for use as natural food
colourings, Chinese researchers report.
Scientists in Finland suggest that carbohydrates released into
process waters of softwood mills could offer the food industry with
a novel source of mannans to rival guar gum and friends.
Hairy roots, structures formed by a common soil bacterium after it
infects a plant, could be tailored to become natural factories to
produce food flavourings, researchers have reported.
Phytosterols incorporated into low-fat fermented milk was effective
in lowering LDL cholesterol levels in people with slightly elevated
cholesterol, French researchers have reported.
A sustainable harvest of nutrient-rich, pest- and
drought-resistant, high-yield rice could be within reach thanks to
recent genetic advances, Chinese researchers have reported.
Dividing carbohydrates into 'good' and 'bad' carbs is misleading,
and cannot be used as a measurement to prevent overweight and
obesity, according to a review of scientific literature on the
contentious topic.
Pasta, enriched with soy isoflavones in the aglycone form, can
effectively reduce blood levels of total and LDL cholesterol by
about eight per cent, new research from Italy has reported.
Individual variations in the glycaemic index (GI) of white bread,
stated as 70 in the literature, may range from 44 to 132, says new
research that questions the utility of the index.
The future of research into the potential health benefits of cocoa
should focus on the mechanisms and active compounds, with well
defined clinical trials key to this burgeoning segment, says a new
review by Nestlé.
An extract from leaves of the walnut tree (Juglans regia)
presented a potent ability to scavenge damaging reactive oxygen and
nitrogen species responsible for food spoilage, new research has
reported.
Stabilising beverage emulsions with whey protein isolate may
inhibit the loss of citrus flavour ingredients, suggests new
research from the US and Italy.
Common food additives like calcium chloride and l-cysteine could
reduce the formation of acrylamide in potato chips by about 85 per
cent, according to a new study.
