Adding flour from pigeon peas, one of the world's oldest food
crops, could lead to nutritionally enhanced pasta, with quicker
cooking times, as well as boosting flavour, according to a joint
Spanish-Venezuelan study.
The heart health of the baby-boom generation could benefit from
flavanol-rich cocoa, reports a study co-funded by Mars, but
independent experts warn against confusion with commercial
chocolate snacks.
Eating snacks outside of set meal times may be due to irregular
switching on of genes in brain that 'expect' food at irregular
hours, a result that has implications for obesity.
Quercetin and curcumin, compounds found naturally in onions and
curry, could reduce the risk of colon cancer, suggests a small
clinical trial from the US.
Industry giants are locked in a "fish oil arms race" to develop genetically modified crops that could challenge the supremacy of fish as the best source of omega-3 fatty acid, with both BASF and DuPont reporting progress in the field.
A Unilever scientist has called for a re-evaluation of the link
between over-eating and obesity by challenging the traditional view
that the pleasure of taste is the driver for
over-consumption.
Spices have benefits beyond giving flavour to foods and drinks, say
scientists from Holland and Canada, and could be considered as
'functional' ingredients in the struggle against obesity.
The only way to convince European governments on the safety and
efficacy of kava kava and to restore the industry in the South
Pacific is to conduct clinical studies and look further into the
mechanism, says expert on herbal safety...
Lard, the animal fat with a poor health image, could be stabilised
by adding antioxidants from olive oil milling waste, boosting the
shelf-life and adding nutritional value, says a study from Italy.
Government cannot be the only actor with responsibility over the
current obesity crisis, said UK prime minister Tony Blair in a key
note speech on public health yesterday.
Eating omega-3-rich fish like tuna has beneficial effects on heart
rhythms, and may offer protection against fatal arrhythmias,
suggests a cohort study lead by Harvard researchers.
Sugar-free alternatives are beginning to take off in a number of
food sectors, driven by health concerns and product innovation
according to new research.
Fundamental research from a UK-US collaboration could lead to
development of a small, robust, low power flavour tester that can
not only distinguish between the four basic tastes, but also umami
and metallic.
French ingredients supplier Euringus has launched 13 new tea
extracts, designed to add flavour not only in iced teas and
tea-based beverages, but also in dairy, confectionery and soy
products.
The sweet tooth hypothesis, that people who prefer sweets eat more
fruit, could be used to develop strategies to boost fruit and veg
intake and tackle obesity, suggests fundamental research from
France and the US.
Nestlé Research Center, in collaboration with the University of
Bristol, are pushing back the boundaries of scientific knowledge
for the food industry by using molecular physics to explore the
properties of carbohydrates in food.
A new Which? report on cereal nutrition, has found many popular
breakfast cereals including those for the more health conscious
palette to be high in salts, sugars, and fat.
Food scientists are continuing to explore the potential of fish
gelatin as stabilisers for food emulsions, in keeping with the
trend to replace synthetic with natural emulsifiers.
People with a 'sweet tooth', a strong preference for sweet tastes,
associate the taste with mood improvements and have impaired
control of eating more sweets, says research from the US.
Some words are powerful enough to activate parts of the brain
dedicated to smell, suggesting that food companies should pay
closer attention to what they put on their labels.
Scientists from Germany report that they have identified how
curcumin helps reduce bad cholesterol levels, findings that could
extend understanding of the spice extract.
The Internet is offering a wealth of information to more and more
people, but also an avenue for irresponsible businesses to exploit
consumer health concerns.
PL Thomas has launched a new carrageenan product in partnership
with Spanish firm Ceamsa, which its claims cuts costs in half and
eliminates the need for gelatin or locust bean gum.
A group of scientists has claimed that Unilever's genetically
modified (GM) fish antifreeze protein for ice cream should not be
approved without further comprehensive tests.
Nottingham University researchers have reported improvements to the
method of functional magnetic resonance imaging (fMRI) of the brain
to give scientists a more "natural" insight into the perception of
taste and aroma.
University of Birmingham researchers have reported that caffeine
can boost nerve cell activity in the brain, potentially protecting
against memory loss.
Adding soluble fibres, guar gum and pectin, to skimmed milk could
speed up the coagulation time, improving cost efficiency, and
impart nutritional benefits, say Irish researchers.
The UK government is coming under fire from the Conservative party
for failing to have recommendations for a two-tier system of upper
levels for vitamins and minerals heard by the EC.
New technology has ramifications for food formulators as Japanese
scientists are pioneering the use of functional near-infrared
spectroscopy (fNIRS) to monitor brain responses to flavour.
There is not enough evidence to say that certain foods can benefit
children's ability to learn, says Britain's food safety watchdog,
underlining the case against Dairy Crest's omega-3 milk adverts.
Scientists in Australia are "dragging food science into the 21st
century" by using neutrons to probe the molecular structure of food
and ingredients, and changes that occur during processing.
The health and wellness trend in foods has moved well beyond the
niche sector to become a major driving force in mainstream foods,
according to Chr Hanson, but a recent survey showed that a quarter
of companies are missing out for...
DSM has launched a new clarification pectinase for the apple and
pear juice industry, which it claims promises a faster and more
complete soluble pectin breakdown.