The UK's Institute of Food Science & Technology has published
an updated information statement on salt and salt reduction - one
of the hottest topics in the food industry at the moment.
Using pectolytic and hemicellulytic enzymes to change the
microstructure of potato cells in French fries improves the quality
of the finished product, suggests research from Novozymes.
The UK's Institute of Food Science & Technology has published
an updated information statement on trans fatty acids one of the
hottest topics in the food industry at the moment.
Marigot is introducing a new version of its Aquamin ingredient,
intended to facilitate calcium fortification in the burgeoning
beverage market without impairing taste or colour.
Oil from genetically modified sunflowers has increased stability
against oxidation, giving them a longer shelf life, as well as
having an improved health profile, suggests new research.
Pectin gels improved the caloric profile of mayonnaise without
changing the texture, says research that may offer interesting
possibilities for mayonnaise formulators.
The results of a consumer survey on healthy chocolate suggests that
the substance once considered solely as a sweet confectionery item
has made huge strides towards the realm of health foods.
Netherlands-based DSM has announced the publication of the full
genome for the fungus Aspergillus niger used to produce a
range of enzymes and other compounds for the food industry.
Encapsulation of probiotics in whey protein gel particles could
offer protection during processing and storage, as well as
extending the food applications of the bacteria to biscuits,
vegetable and frozen cranberry juice, indicates...
The UK Food Standard Agency's expert advisory committee on novel
foods is consulting on draft opinions on applications on the
substantial equivalence of two novel ingredients.
UK food formulators and manufacturers should be applauded for their
progress on salt reduction, say the findings of a survey from the
Consensus Action on Salt and Health (CASH).
Higher intake of fats is associated with lower body weight, says
new research from Sweden that offers an alternative side to the
role of fat intake in the rise of obesity.
Encapsulating resveratrol, the red wine polyphenol reported to have
heart health benefits, in beta-cyclodextrin could increase the
polyphenols availability, says new research.
Onion extract, rich in the natural antioxidant quercetin, may not
only improve the shelf life of a processed meat product but also
enhances the flavour, Irish researchers report.
Danish ingredients giant Danisco has launched a new range of
flavourings designed for yoghurt candies - allowing confectioners
to give boiled sweets a healthier image.
Research from scientists from Unilever R&D and Wageningen
University have reported a new way of structuring edible oils
without the need for saturated fatty acids.
Here we go again. Industry-sponsored studies into the nutritional
benefits of food and drink products are biased. Don't believe
anything that has an industry sponsor.
Combining a whey protein, carrageenan and gelatin to form a
biopolymer may improve the stability of emulsion during freezing
and thawing, says new research.
Leatherhead is proposing a collaborative industry study to assess
microencapsulation systems for preserving probiotic bacteria and
boosting their effectiveness in the gut, a keen area of interest
for companies looking to lead the...
Using simple brewers yeast to encapsulate polyphenols could mask
the unpleasant flavour and boost stability of water-soluble
antioxidants, says new research.
Scientists from Brazil and France have moved a step closer to
creating the perfect cup of coffee after identifying key genes that
can affect flavour in the beans.
Using the common food additive calcium chloride could reduce the
formation of acrylamide in potato chips and French fries by about
95 per cent, according to a new study.
Interesterified fats, seen by some as alternatives to unhealthy
trans fats, may also raise blood sugar levels and decrease insulin
levels, as well as adversely affecting so-called 'good' cholesterol
levels, says a new US-Malaysian...
High consumption of red meat and heme iron from the diet may the
risk of coronary heart disease amongst diabetics by 50 per cent,
says new research from Harvard.
Infusion of flavours into empty yeast cells improves stability and
flavour release, compared to traditional spray dry powders,
researchers form Firmenich have reported.
The application of vinasse, a fermented waste product obtained from
sugar processing, could help the organic apple industry eradicate a
major source of disease.
US based ingredients company Savoury Systems International (SSI)
has expanded its range of salt replacers - helping bakers appeal to
the growing number of consumers seeking to cut salt from their
diet.
Replacing fat with orange fibre to improve the nutritional quality
of the banger does not affect the sensorial nature of the product,
Spanish researchers have reported.
Encapsulating fats and fat-soluble ingredients with chitosan to
protect them during processing does not affect their availability
in the body, says new research that highlights the vast potential
of this technique.
The stability of emulsions can be enhanced by complexing the
protein albumin with green tea extracts, boosting the shelf-life
and nutritional content, researchers have reported.
A new research project into strawberry wilt disease could have
important repercussions for a fruit that remains the most popular
flavour in numerous food and drink categories.
The pleasure of eating, and the desire to stop, is not affected by
bodyweight, says a new study that could help in the search for a
solution to the obesity epidemic.
Fermentation of dairy with a mix of lactic acid bacteria and a
Streptococcus strain could selectively reduce the protein
responsible for cows milk allergy, researchers have reported.
Lycopene, microencapsulated in gum arabic-sucrose capsules, slowed
the degradation of vitamins A and D3 in skimmed milk by 45 per
cent, says new research.
A gluten-soy protein isolate combination has significant potential
as a carbohydrate replacer in cookies aimed at the low-carbohydrate
diet sector, say researchers.
Ocean Nutrition Canada (ONC) is looking beyond its current focus of
omega-3 ingredients, investigating marine microbial species to
produce carotenoids and co-enzyme Q10.
Some of the UK's biggest food manufacturers are launching a £4m
campaign next Monday to promote GDA labels - a move that will
reignite the debate over food labelling.
Using an antioxidant-rich bamboo leaf extract could reduce the
formation of acrylamide in potato chips and French fries by about
75 per cent, according to a new study.