Consuming a diet with a high glycaemic index (GI) may increase the
risk of fatty liver, a condition linked to liver failure, suggests
a new study with mice.
The addition of select polyphenols to rice bran may inhibit the
detrimental effects of rice bran lipase and make the bran an
interesting source of edible oil, Indian researchers report.
A soy isoflavone used in soy infant formula could reduce diarrhea
in infants, according to a new study, and thereby save lives in
developing countries.
A new epidemiological study indicates that people who consume 100
per cent fruit juice instead of sugary drinks have a reduced risk
of insulin resistance, providing more argument for long-term
studies using direct measures.
A safety assessment of the widely used hydrocolloid hydroxypropyl
methylcellulose (HPMC) has shown that everyday intake is well below
any level that may cause safety concerns.
The Maillard reaction product of chitosan and glucose extended the
shelf-life of lamb in laboratory tests by two weeks, and may offer
industry with a novel and efficient preservative for meat products.
Chitosan plus maltodextrin could offer an interesting alternative
for the encapsulation of omega-3 rich fish oils, suggests a new
study that uses a novel ultrasonic technique to generate impressive
results.
Encapsulation of conjugated linoleic acids (CLA) using whey protein
led to better stability of the ingredient and consumer acceptance
when used in dairy, says a new study.
Whey proteins hydrogels - 3D networks with the ability retain water
in it structure when dissolved - have the potential to encapsulate
sensitive ingredients, suggests a new study.
Chr Hansen regards nutrigenomics as technology to underlie the food
industry's future away from one-size-fits-all nutrition, and has
placed exploration of this area high-up on its R&D agenda.
The Japanese citrus fruit Citrus depressa yields high
methoxyl pectin in higher quantities than grapefruit and lemon, and
could be used as a gelling agent, researchers from Japan have
reported.
Acrylamide, the potential carcinogen from food, may not be present
in high enough quantities in the diet to promote the risk of breast
cancer, researchers have reported.
The taste of wholegrain breads, compared to bread made from refined
grains, may not inhibit consumption amongst consumers as much as
previously thought, suggests a new study.
A collaboration between researchers in Cameroon and France is
exploring the potential of mango peel as a source of pectin, and
could offer industry a novel ingredient with new properties.
Avoidance of new foods, a common complaint amongst children, may be
influenced by genetic factors, says new research that could have
implications for formulators.
Researchers in New Zealand are exploring the potential of buttercup
squash as a source of pectin, and could offer industry a novel
ingredient with new properties.
NutraLease, the patented nano-scale delivery system for hydrophobic
nutraceuticals, could soon be entering the cosmeceuticals world,
its inventor said after yet another award.
Using blue corn to make tortillas and other products may offer
significant benefits for dieters and diabetics, suggests a new
study from Mexico and Venezuela.
The sensory aspects of cheese could be boosted by the addition of
prebiotic ingredients, in addition to improving the nutritional
profile of the product, suggests new research.
The breast milk of mothers consuming organic meat and dairy
contains higher levels of beneficial fatty acids, and has an
overall improved quality, suggests new research.
The allergic reaction to cashew nuts is more severe than peanuts,
says a new study that deepens our understanding of food allergies
and highlights the need for clear labelling.
Consuming a soy protein hydrolysate (SPH) increases heat production
compared to carbohydrate, and when the protein is eaten before
carbs the glucose response may be blunted.
Scientists from the US have explored the interaction between whey
and soy proteins and flavour, a major challenge facing the blooming
meal replacement product sector.
EFSA has issued a damning opinion on the safety of food colour Red
2G (E128), the first under its reassessment programme and a strong
indication of a sea-change in the use of additives in processed
foods.
The first ever genetically modified maize developed and tested
exclusively in Africa will make its debut in trials in the
continent's fields soon, scientists have reported.
A new study from the UK suggests that children consumption of soft
drinks between age five and seven is not linked to obesity later in
childhood, challenging previous studies that have targeted soft
drinks as a major driver in the...
Organically grown tomatoes contain higher levels of beneficial
flavonoids, says a new study from the US that fans the flames of
the debate between conventional and organic foods.
Eating more magnesium-rich foods, like green leafy vegetables and
nuts, may reduce the risk of type-2 diabetes, suggests a
meta-analysis of observational studies.
Scientists from Nestlé Research Center have identified the
molecular basis behind why artificial sweeteners taste sweet at low
levels and metallic at higher levels.
Controlling exploding jellyfish populations may present the food
and cosmetics industries with interesting new additives, suggests
new research from Japan.
The sourness of acidified beverages is related to concentrations of
hydrogen and organic acid species, says a new study from the US
that may offer an easy method for formulators to test sourness.
Fungal species of Rhizopus could offer a valuable alternative
source for lactic acid production, with significant advantages over
bacterial production, says a new review from Australia.
Using cinnamon as a functional ingredient may lead to slower
emptying of the stomach and reduce the rise in blood sugar after
eating, says a new study.
Concerns over the safety of aspartame could be reignited after a
new study with rats linked regular intake of the sweetener with
increased risk of leukaemia, lymphomas and breast cancer.
The use of pitaya as a source of red colours for foods is in its
infancy, but the potential of these fruits to offer alternatives to
re beet is growing, say the German scientists working on bringing
the pigments from the lab bench...
Using a supercritical fluid extraction (SFE) process to encapsulate
lycopene could lead to greater stability and offer important
advantages over the conventional method of encapsulation.
Replacing unhealthy fats with healthy alternatives reduces risk
markers for cardiovascular disease (CVD) more than reducing the
quantity of fat, suggests new research from the US.
A UK company claims it has developed a natural alternative to
traditional flavourings for food manufacturers wanting to give
their products a smoky taste.
Making batters with methyl cellulose could remove the need for
pre-frying of fried foods and boost the healthy image of battered
foods, suggests new research from Spain.
Food allergies in Australian children have risen 12-fold since 1995
and there is an "urgent need" for further research into the trend,
according to a new study.
The overall body of science does not support the view that organic
food is more nutritious than conventionally grown food, says a new
review from the British Nutrition Foundation.