In a year that has seen camel, sheep and donkey milk grab the
headlines in turn, Mrs Rudolph and her chums neednt fear that
theyre next to get the "other milk" treatment.
Scientists have developed a new variety of gluten-free bread
suitable for consumers suffering from coeliac disease and boasting
a longer shelf-life, increased nutritional value and better texture
than products already available.
A protein-polysaccharide combination for stabilising
water-in-oil-in-water emulsions could lead to customised double
emulsions with differing release behaviours, German researchers
report.
Scientists at the University of Idaho have produced a genetically
modified potato variety of Ranger Russet with enhanced French fry
aroma, and reduced amounts of processing-induced acrylamide.
Scientists have devised a means of preventing contamination of
commercially baked bread - helping manufacturers to minimise the
loss caused by spoilage and halt the common problem of 'ropey
bread'.
Three-quarters of women still do most of the cooking and food
shopping, according to new research that could help health
promotion policies be targeted more effectively.
A matrix of sucrose, gelatin and gum Arabic can successfully
encapsulate citrus flavours, and offer potential as a cheaper
alternative to pure gum Arabic for the process.
On-going research by Anglo-American researchers into
water-in-oil-in-water emulsions could offer significant potential
for low-fat products, and novel encapsulation systems.
Impregnating collagen fibre with rosemary extracts could boost the
antioxidant activity of the extract, and has significant potential
for processed meats, say Polish scientists.
The high calorie, low fibre dietary pattern associated with the
Western diet are associated with an increased risk of colorectal
cancer, says new research from France.
Danish ingredients group Danisco has launched a new stabilizer
ingredient designed to allow ice cream manufacturers to cut the fat
content of their products while still maintaining a creamy
mouthfeel.
High intake of garlic and onions was associated with significantly
reduced risks of a wide-range of cancers, according to a large
epidemiological study from Italy.
The functional properties of protein concentrates from rice bran
are better than casein and some soy protein isolates, and could be
an inexpensive ingredient for a wide range of food products, say
Indian researchers.
Amflora, the GM starch potato at the centre of recent controversy,
could help strengthen the competitiveness of the potato starch
industry, according to EuropaBio.
Scientists from Korea and Denmark have reported the synthesis of
novel oligosaccharides with a relative sweetness of about 80 per
cent that of sucrose, potentially offering formulators with an
alternative sweetener source.
The relationship between child and crisp has long been a sacred one
but instead of exploiting this dynamic to shovel unhealthy food
into young mouths isn't it about time healthier companies exploited
it to push junk food without...
Barry Callebaut has produced a new website entirely devoted to
promoting the nutritional benefits of cocoa in an effort to
counteract the increasingly unhealthy image of chocolate products
and their unpopularity in a health-conscious...
Blending palm kernel oil, extracted by supercritical carbon
dioxide, and palm oil leads to new cocoa butter replacers (CBR),
offering cheaper alternatives with good physical and chemical
properties.
Ammonia-treated pectins could boost the mechanical and functional
properties of fish gels, with no perceptible colour changes, and
enhance the nutritional profile of underutilised fish species.
Danone is planning to introduce a new line of cosmetic yoghurts
next year, according to press reports, as it seeks the next level
of differentiation in the increasingly competitive functional dairy
market.
The International Cocoa Organisation (ICCO) has revised its gloomy
cocoa estimate of a 5,000 tonne deficit to predict a global surplus
of 80,000 tonnes of cocoa in the coming year, assuring
manufacturers of a steady supply.
Scientists have identified a new gene in peanuts that codes for a
protein with no apparent allergic effects, research that opens up
the possibility of allergen-free GM nuts.
Test results of oleic acid-rich soybean varieties are in, and the
results are very positive, say the researchers behind the new
varieties, giving industry access to new soybean oils with improved
health profiles.
Vitiva is introducing a new variant of its Inolens rosemary extract
aimed at boosting stability of carotenoids and other natural
colourings, without the need for synthetic preservatives.
Modifying wheat gluten protein with transglutaminase enzymes
improves the gelling, rheological and textural properties, claim
Chinese researchers - a result that may offer value-added solutions
for a wide range of food products.
Quest International, the flavour firm recently acquired by
Givaudan, has launched a new range of fruit flavours based on
components that 'precisely replicate the flavours of real fruit at
various stages of ripeness'.
EU stakeholders are moving closer to consensus over the setting of
maximum vitamin and mineral levels for the EU, said speakers at
Friday's EHPM/ERNA conference in Brussels, which unfolded without
major aggravation between participants.
Feeding small amounts of a food allergen to children could build up
tolerance and eventually lose their allergy, US-based researchers
have said based on a study on kids with egg allergy.
Ingredients group DSM has set up a North American center of
technical support for its Savory Ingredients business, designed to
bolster its technical strength within the region, the firm
announced last week.
Probiotics are stepping out of yoghurts and into other food
categories, as companies develop new techniques to counter
stability and survivability issues that have previously stymied
innovation.