A handful of almonds, a rich source of flavonoid antioxidants,
vitamin E and magnesium, may enhance the feeling of fullness in
people and aid weight management, suggests a new study.
Maltodextrin and whey protein isolates can form complexes with
"exceptional emulsification properties", and could offer
industry an alternative to gum arabic, particularly for soft drink
applications.
Cargill plans to use next month's Health Ingredients Europe event
to unveil a number of products that food and beverage manufacturers
can use in future product launches.
The European Food Safety Authority (EFSA) ruled this month that the
tolerable upper intake level (UL) of iodine in seaweed, set in
2002, is sufficiently recent to be applicable.
Cargill Refined Oils Europe has launched a new range of frying oils
designed to help food makers cut levels of trans fatty acids (TFA)
and saturated fatty acids (SFA).
Researchers from India, in collaboration with Kraft Foods, have
proposed a simple, cost-effective method of galactomannan esters
derivatives that are "useful as functional food
ingredients."
Dairy research and development in the UK has been systematically
destroyed, warn two senior ex-officials, seriously damaging the
potential for the country's industry to compete against foreign
players.
The incorporation of the baking ingredient xylanase which improves
the quality of bread but is frequently inhibited by wheat could now
become easier for bakers following research into the problem.
Tomatoes, genetically modified to produce 90 per cent less of the
allergen, profilin, represents "a future trend in allergen
avoidance," said the German researchers behind a new study.
The ability of the milk protein, alpha-lactalbumin, to
self-assemble into nanotubes could offer the food industry with a
novel and important ingredient for gelling and encapsulation.
A daily supplement of cinnamon extract may boost antioxidant
defences and reduce the oxidative stress linked to the metabolic
syndrome, suggest results from a small placebo-controlled,
double-blind study from the US.
A study of 19 different commercial enzymes used in the food
industry concludes that there are no concerns regarding food
allergy for these ingredients, states a study from Denmark.
The EU's food industry association has issued an updated version of
its guide on successfulmethods processors can use to reduce
acrylamide formation during the manufacturing process.
Drinking the probiotic, fermented milk, kefir, decreased the
allergic response to ovalbumin (egg white) in mice, and may offer
hope to preventing food allergies, suggests a new study from
Taiwan.
A gum produced from corn fibre could offer a viable and profitable
alternative to gum arabic as emulsifiers in beverages, if research
from the US continues to produce positive results.
New ingredients, new applications and new science are the focus of
the up-coming 3rd International Conference on Polyphenols in
Nutrition and Health, which promises to provide more information
for industrialists on how to better use...
Eating too much fish during pregnancy is linked to high mercury
levels in mothers and could put women at a higher risk of giving
birth prematurely, report US scientists.
Carrageenans, mixed with glycerol and heated with fats, can form
edible films and may open interesting developments for
encapsulation of flavours, colours, and antioxidants, suggests new
research from France.
Essential oils of sage and rosemary could offer a natural
alternative for processed meats, slowing oxidative spoilage as well
as imparting flavour and aroma, suggests a new study from Spain.
Sometimes I just love eating fatty, greasy, unquestionably
hazardous foods. But I don't like trans fats, that come as a
by-product in some processed foods, and have been linked to high
cholesterol and heart problems.
Scientists at Symrise have reported the potential of benzyl amides
as potential bitter-masking compounds for food and drink, research
that may lead to cheaper alternatives for food scientists and
formulators.
Increased understanding of pectins, a major component of plant cell
walls, is opening the door to novel applications, as well driving
research into new sources, says a new review.
The major barrier for food manufacturers looking to produce
commercially viable wholegrain products is that they do not follow
a clear enough formulation and marketing concept, according to a
contract R&D firm, which has identified...
Microencapsulation of oil ingredients, like omega-3, with sugar
beet pectin could provide an alternative to more traditional
encapsulating agents like milk proteins and gum Arabic, says a
German scientist.
The UKs dietary needs are not being met as a result of the change
in our trading patterns since joining the EU, according to new
research from the University of Surrey.
Tate & Lyle's membership of a forum on industrial fermentation
comes after the ingredients giant formed a partnership to speed up
the commercialisation of fermented products.
European ingredients firm Puratos is the latest company to tap into
the trend towards product traceability with a new range of
origin-specific chocolates hailing from prime cocoa growing areas.
By adding a novel genetically engineered bacterial strain to dairy,
the fermentation process is limited to converting lactose to
glucose, a technique that could remove the need to add sweeteners
to dairy products.
Belgium-based Puratos has published research into the use of
dextrans in sourdoughs, producing an "innovative functional
ingredient for the bakery industry."
The UK's Soil Association has slammed the government for its
'complacent' claim that pesticides found in school fruit and
vegetables are 'broadly similar' to those found in supermarkets.
There is a huge gap in the food industry's understanding of how
nutrition information on label actually influences buying behaviour
in the supermarket, according to a EUFIC study.
BASF has confirmed that it is increasing prices of its vitamin B2
for food products, three days after it announced similar measures
for the same vitamin intended for animal feed.