An epidemiological study in Italy concluded that there is no
indication of an association between sweetener consumption and
cancer risk - findings that lend some support to EFSA's conclusions
on the safety of aspartame.
Scientists from Danisco have identified peculiar regions of a
starter culture's genome that allow the bacteria to be resistant to
infections by bacteriophages (bacterial viruses).
Watermelon juice may provide a novel source of the essential amino
acid arginine, says a new study that shows the juice is a rich
source of its metabolic precursor.
A study by the European Commission and Nestlé Product Technology
reports that efforts to reduce the acrylamide content of coffee
also negatively affect flavour and nutritional benefits.
Danisco has developed a new ice cream based on goat's milk,
plugging the formulation as a means for companies to target the
growing demand for speciality products.
Danisco has developed a new formulation of probiotics called Howaru
Protect, specifically targeted to reducing cold and 'flu symptoms,
and is exploring its use by the food, supplements and
pharmaceutical industries.
News that a variety of GM corn produced signs of liver and kidney
toxicity in rats should be a wake-up call for better testing and
more transparency from biotechs, if GMOs are to be accepted by
increasingly sceptical consumers.
A European project has reported success in controlling aflatoxin
contamination in peanuts, a product that has seen its export value
fall in recent years.
Scientists studying the effects of ingesting fructose syrup have
reported a possible mechanism that may explain the alleged link
between rising obesity and sweetened beverages.
The European Food Safety Authority (EFSA) has revealed that it will review the new data presented by French scientists that revealed toxicity concerns in rats fed the MON863 variety of GM maize from Monsanto.
Monsanto's genetically modified maize MON863, authorised for human consumption since 2006, showed signs of liver and kidney toxicity in a rat study, raising concerns about its safety.
Using GM techniques to change the activity of a plant enzyme could
convert unsaturated oils in the seeds of a temperate plant to the
more saturated kind usually found in tropical plants like palm oil,
new research suggests.
The release of flavour from food is dependent on the oil content of
the emulsion, says new research from Canada that offer insights
into better formulation and flavour.
Trehalose, a sugar found naturally in mushrooms, honey, lobster and
shrimp, improves the aroma and quality of dried fruit ingredients,
suggests a new study.
Premium crisp manufacturer Kettle Chips has launched a new variety
of an old classic to tempt lovers of the traditional best-selling
cheese & onion flavour.
Genetically modified rice containing human genes has received
preliminary approval in the US, sparking new concerns and fears on
both sides of the Atlantic.
Modifying vegetable protein with transglutaminase enzymes improves
the gelling properties, claim German researchers - a result that
may offer value-added solutions for a wide range of food products.
A new trial from the US has reported that garlic may not decrease LDL ("bad") cholesterol levels, raising questions over the cardiovascular benefits of garlic.
For the first time, researchers say they have direct evidence that
Europeans' bodies evolved to digest milk much later and more
rapidly than previously thought.
A simple heat and irradiation treatment may reduce the levels of an
allergenic protein in prawns that may make the seafood accessible
to seafood allergy sufferers, Chinese researchers report.
Kerry Bio-Science has launched an improved version of its
fresh-keeping ingredients for dairy products, which claims to
deliver improved performance at a lower cost.
Olive juice, obtained by pressing olive leaves, may act as an
antioxidant to prolong the frying life of frying oils, suggests a
study using sunflower oil.
A new device that mimics human chewing could have ramifications for
food formulators by providing a more detailed understanding of
mastication and flavour release.
Scientists have isolated a blue pigment from cultured soil bacteria
that could offer a natural colouring with an excellent stability
and toxicology profile for food.
Ingredients manufacturer DSM has developed a new enzyme for the
cake and pastry industry which promises to cut raw material costs
while improving product quality.
A blend of gum arabic, maltodextrin and modified starch improved
stability and flavour content of microencapsulated cumin, the spice
flavour, says new research.
Archer Daniels Midland (ADM) has launched a range of functional
wheat protein isolates designed to enhance the taste, texture and
appearance of cereal products.
A new way of tackling obesity through a family-based weight
management project adds to a growing consensus that the obesity
epidemic requires a multi-faceted response.
EFSA has met with the four member states currently involved in GM
environmental risk assessments in order to discuss the development
of an EU-wide approach.
Beta-carotene, a carotenoid already extensively used as a colorant,
improved the colour of reduced-fat mayonnaise using beta-glucan,
without affecting texture, says new research.
A range of functional ingredients solutions has been launched by
Tate & Lyle, as it looks to capitalise on consumer demand for
healthy yoghurts and dairy drinks.