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.
Scientists in Australia are scrutinizing the country's flora for
fruit with the potential to tap into the growing trend of exotic
fruits as sources of colours, flavours and health ingredients.
Researchers from Taiwan are eying a combination of gelatin and
poly(-glutamic acid) (-PGA) for the encapsulation of lycopene from
tomato pulp waste, offering alternatives for the ingredient
increasingly in the consumer's eye.
A new technique could result in better nutritional and safety
profiles for the coming generation of genetically modified
organisms (GMOs), Spanish scientists have reported.
The search for low glycaemic and slowly digestible starch
continues, with scientists from Purdue University reporting a new
starch that may lead to smaller spikes in blood sugar and perhaps
ease hunger pangs.
Scientists who identified the gene mutation behind orange, beta
carotene-rich cauliflower are investigating ways to apply their
knowledge to transgenic potatoes, with a view to developing more
nutritious stable foods.
The shelf life of microencapsulated high oleic sunflower oil can be
boosted by combining natural plant extracts like broccoli sprout,
citrus and rosemary, new research suggests.
Cows could be bred to produce only skimmed milk within the next
five years, researchers have said, offering a new way of meeting
consumer demand for lower fat dairy.
Scientists in Japan have identified a new source of hydrocolloid
from jute (Corchorus olitorius) that may open up
innovative applications for the industry.
Burly sailors like Popeye may not be the only ones to benefits from
spinach, with new research suggesting that women who eat
spinach may have a lower risk of ovarian cancer than women who
don't.
Extracts from the exotic fruit guarana showed excellent antioxidant
and antibacterial properties, which could see the exotic berry
making a move into food preservatives, new research suggests.
In the interest of global public health the world's cereals should
be fortified with iron, says the senior nutritionist of a US-based
non-profit health organisation.
Cocoa husks, a waste product from the chocolate industry, could
offer a valuable source of dietary fibre for the low-calorie food
segment, Spanish researchers report.
High-salt diets may encourage the growth of Helicobacter
pylori bacteria in the stomach, said to be the cause of
millions of cases of gastritis and peptic ulcer disease each year,
says a new study that may have added implications...
The continued success of probiotics will depend on finding ways of
protecting the friendly bacteria during processing, opening up
opportunities for food ingredients and biopolymers, experts say.
Scientists in Germany have proposed the use of enzymes to obtain
ginger pastes with higher valuable ingredients retention, and offer
industry higher value products at lower costs.
Two French research institutes, CIRAD and INRA, have set up a
public interest group to promote the country's agricultural
research projects internationally.
Scientists from the US Department of Agriculture have proposed that
spray-dried sweet potatoes may offer potential as a thickener, with
similar properties to some starch solutions.
Researchers in Brazil have identified pea protein as a possible
novel encapsulator after results showed the protein capable of
encapsulating vitamin E at high concentrations.
Regular consumption of unpasteurised farm milk may offer protection
from range of allergies, but the researchers cautioned against
drinking raw milk until more research is carried out.
Scientists from India's Indian Institute of Technology have
reported the potential of bahera as a novel source of edible oil to
help the country make up its short-fall in supply.
The emergence of foods based on nutrigenomics could spark a shift
in the landscape of the food industry, says HortResearch's Karl
Crawford, and the industry needs to start considering how it is
going to cater for consumer demands.
A meta-analysis of human studies supports claims that conjugated
linoleic acid (CLA) has the potential to help reduce fat mass,
highlighting it as a possible aid in the fight against obesity.
Using the sugar tara gum to improve the gelling of the whey protein
beta-lactoglobulin may offer industry with a more cost effective
alternative to locust bean gum, suggests new research from
Portugal.
A protein-pectin combination could be effective for
encapsulating water-soluble ingredients like some vitamins for use
in acidic foods, Canadian scientists have reported.
A chitosan-containing complex was more effective at stabilising
citrus flavours and could offer a cost-effective alternative to gum
arabic, suggests joint Italian-US research.
Propolis, the waxy resin collected by honeybees and currently
marketed for its health benefits, could also find use as a
natural food preservative, suggests new research.
