Scientists in the US are looking into the potential of green tea
polyphenols to stop the Maillard reaction in thermally processed
dairy to prevent dark colours and off-flavours.
The potential of the brain health nutrition market is only starting
to be realised, and Nestlé underlined its intentions yesterday to
get a head start on the competition with the signing of an
agreement with the Swiss Federal Institute...
Researchers in the US have found a way to genetically engineer
cottonseed to remove toxins, making it a potential source of
protein for undernourished populations.
The growing number of people suffering from allergies is due to
changes in European diets over the past 30 years, says a new review
from the Global Allergy and Asthma European Network
(GA2LEN).
Peanut protein concentrate (PPC) could provide the food industry
with a cost-effective and alternative emulsifying ingredient,
suggests a study by US scientists.
A daily supplement of hydrolysed whey protein successfully lowered
blood pressure in hypertensive people, says a new study that backs
up results from animals.
Increased bloods levels of the omega-3 fatty acid docosahexaenioc
acid (DHA) could slash the risk of dementia and Alzheimer's
disease, suggests a new study from the US.
Bread enriched with lupin kernel flour at the expense of wheat
flour reduced energy intake and increased the feeling of fullness,
says new research from Australia that may have important
implications for weight management.
A new study from Harvard has reported that pre-menopausal women who
eat more that one and a half servings of red per day may double
their risk of hormone receptor-positive breast cancer, compared to
women who eat less than three servings...
Soybean soluble polysaccharide (SSPS) modified by a
rhamnogalacturonase (RGase) enzyme could be used in flavour
emulsions, and is a potential replacement for gum arabic, say
researchers from Fuji Oil Company.
New Zealand green lipped mussels, marketed under the Greenshell
mussels trade name, should be harvested in spring for optimal
omega-3 content, scientists have reported.
Manufacturers will have another opportunity to reduce salt in their
products thanks to a new dairy-based ingredient from New Zealand
co-op Fonterra, which claims to replace salt and maintain flavour.
Mint with lamb is a favourite combination on many British dinner
tables, and could become even more closely linked after new
research has reported that the herb spares the meat from the
detrimental effects of irradiation.
More than one in 20 pesticides sold in the EU could be fake,
potentially endangering food safety and human health, according to
the Society of Chemical Industry.
Ingredients company Palatinit is to launch its palatinose slow
release carbohydrate in the Russian food sector as it looks to
exploit growing demand for energy drinks and snacks in the country.
Scientists from Finland have claimed that comprehensive salt
reduction would be a potentially powerful means to combat obesity,
linked to lower consumption of high-energy beverages.
The natural ability of the milk protein, casein, to form nano-sized
micelles offers huge potential to nano-encapsulate sensitive
ingredients, say researchers from Israel.
The UK's Soil Association has questioned a BBC News survey that
claims that moves to improve the quality of meals in England has
resulted in fewer pupils taking them this term.
Scientists in Texas are investigating the potential of dried plums
as a natural alternative for processed meats, slowing oxidative
spoilage as well as imparting flavour and aroma.
Price is the most significant barrier to companies looking to
market omega-3 fortified products in Asia, says an analyst, but it
is not big enough to prevent growth in demand.
Scientists in Pakistan and Canada have used a novel bacterial
strain to produce thermostable alpha-amylase for use in starch
processing, brewing and sugar production.
Croda is taking steps to assure customers of the purity of its
omega-3 concentrates, certifying that dioxin-like PCB levels in
Incromega are more than 60 per cent below the new EC limits due to
come into force this month.
There appears to be widespread consumer interest for nutrition
information on food packages but the industry still knows next to
nothing about how such labelling is actually used on a day-to-day
basis.
DSM has re-organised its dairy ingredients division into two
distinct categories, reflecting growing demand from customers for
both added value and efficiency-boosting products.
A genetically modified wheat variety that has significantly more
resistant starch than regular wheat could reach the market in five
years, say Australian scientists who have won financial backing to
commercialise the crop.
A new meta-analysis of clinical trials of the effect of salt
reduction in children reports that a modest reduction in intake
does have a significant effect on blood pressure.
UK firm Create Flavours has developed an innovative method that it
claims is capable of recreating more accurately the original
flavour of strawberries.
A team of food researchers has been awarded a patent for a new
variety of tortilla targeting consumers eager for a low fat, low
carb, soy-free version of the popular bread alternative.
Encapsulating vanillin in beta-cyclodextrin could improve the water
solubility of the compound, as well as offering protection against
oxidative degradation, suggests research from Greece.
New Zealand's HortResearch is conducting research aimed at taking
fruit and fruit-derived ingredients into the next generation of gut
health drinks based on their prebiotic properties.
EU manufacturers have made significant changes to their recipes
andprocesses but have achieved only "modest" reductions in
acrylamidelevels, according to an industry expert.
Research groups around the world are working on breeding truly
purple tomatoes, packed full of anthocyanins, and reports suggest
that such a finished fruit may only be a few years away.
Scientists have reviewed the safety data and case reports of
supposed adverse reactions for noni fruit juice, and reached the
same conclusions as the EU that the fruit poses no safety risk to
consumers.
About 5 per cent of mixed raw vegetable salads in the UK are
contaminated with Listeria monocytogenes, according to a national
survey that uncovered two products with levels above the EU's
regulatory limit.