Pan-European manufacturers that have signed up to Leatherhead Food Research's (LFR's) innovation 'club' will get a glimpse of the latest novel emulsion, hygiene and fibre optic sensing technologies at its first meeting later this month.
Researchers are investigating the commercial potential of a process for extracting nutritional ingredients from asparagus waste for use in functional food products.
Celebrity chefs and other leading opinion-formers are poisoning the debate about genetically modified (GM) food, claims environmentalist and author Mark Lynas.
Advances in protein co-precipitation technology offer powerful ways to improve the use of protein rich raw materials, oil seed meals and byproducts, according to a study in Food and Bioproducts Processing.
Future studies into diet and depression should follow the research models used by those investigating how dietary factors affect heart disease risk, say researchers.
Campden BRI and the Institute of Food Science and Technology (IFST) has launched a Europe-wide Dragons Den-style food innovation competition in the UK to inspire students pursuing a food industry career.
People who are moderately overweight may live longer than their normal weight peers, according to a new review of nearly 3m people published in the Journal of the American Medical Association.
Chronic diseases linked to obesity and overconsumption of food are now a bigger global healthcare burden than illness and disease caused by malnutrition, according to the most comprehensive disease report ever produced on global health issues.
Beverages high in fructose produce smaller increases in satiety hormones and associated feelings of satiety compared to drinks sweetened with the same amount of glucose, according to a new US study.
Separating food science from food fiction is the aim of a free live webinar to be staged on Thursday, January 24, 2013. FoodManufacture.co.uk has teamed up with the Institute of Food Science & Technology (IFST) to help move the debate about challenging...
It’s been a busy year in the food science arena, with a whole host of important and controversial findings that would affect the industry. FoodNavigator was there to break you the news … and now we are here to give you the highlights.
Every day FoodNavigator scans a heap of scientific journals to bring you all the latest research news relevant to your industry – but there’s a lot of dodgy research out there.
There is evidence linking almost every food or ingredient to cancer, but don’t worry because the evidence for pretty much all of it is very weak, say researchers.
Techniques employed by industry to slash levels of salt, fat and sugar in food could be better utilised to cost effectively manage the levels of other expensive ingredients in foods.
Europe’s top food safety regulator has delivered a scientific opinion backing Monsanto’s application to place genetically modified (GM) pollen on the market for use 'in or as foods.'
Consumption of junk food and snacks could significantly increase the risk of certain cancers in people with a pre-defined high risk due to a genetic condition, warn researchers.
Industry produced ready meals have come out on top in the nutrition stakes after researchers in the UK found recipes produced by TV chefs are on the whole ‘less healthy’ than supermarket bought, private label foods.
Low levels of aroma compounds in foods could be driving important consumer behaviours and may even play a role in moods and activity levels, say researchers.
A natural high potency, low calorie, sweetener known as modified monellin protein could have potential uses in the food and beverage industry, say researchers.
The production of celiac safe food products from non-commercial, traditional wheat strains has great potential, despite a recent study suggesting some are not suitable, say researchers.
A maximum threshold of 20 mg of gluten contamination per kilogram of food marketed as gluten-free has been successful in protecting coeliac consumers in Europe, according to a new study published in the American Journal of Clinical Nutrition.
“Human guinea pigs”, “gambling with health” and “shadowy research project”—the terms came thick and fast in Greenpeace’s revelation about Golden Rice earlier this year.
Taxes on soft drinks and foods high in saturated fat and subsidies for fruits and vegetables could improve diets and overall health, according to a new review from New Zealand researchers.
All stevia glycosides are safe with respect to their genotoxic/carcinogenic potential, says a new review that seeks to silence doubts once and for all about the ingredient’s potential in food and beverage products.
The level of trans-fats in Spanish bakery products has been ‘considerably’ lowered to levels that are well within those regarded as safe. As a result it is now important to update food composition databases to accurately estimate human intakes, say researchers.
People who believe they have eaten a large meal feel less hungry for hours after the meal, irrespective of the actual amount they consume, say researchers.
A better understanding of how the manufacturing parameters impact the production of granola could help the industry to create products that better match consumer expectations and have consistent quality, say researchers.
Chr. Hansen has teamed up with Kenyan firm Oleleshwa Enterprises Ltd to increase its knowledge of camel cheese production - knowledge it intends to pass on to camel owners in Africa and the Middle East for free.
Campaign group Consensus Action on Salt and Health (CASH) has issued an apology and retracted a recent press statement that wrongfully labelled cheese as the third “biggest contributor of salt in the diet.”
The quest to have food to survive a five-year mission to Mars is at least two decades away, but ‘we’ll get there’, says Dr Michele Perchonok, advanced food technology project scientist at NASA in Houston.
Functional food and drink products should utilise non-nutritive artificial sweeteners as a means to help consumers aid weight management and reduce the risk of diabetes, say scientists.
Cargill is exploring opportunities in the energy sector after an ‘exciting’ study suggested that its novel carbohydrate Xtend sucromalt reduced and delayed mental fatigue in adults when formulated within a beverage.
NIZO researchers claim to have found a way to reduce the salt content of sausages and other processed meat by at least 15% while retaining the same saltiness perception – by making them juicier.
Diageo has filed patents in a range of nations detailing a formulation process for alcoholic cocktails, sold in bottles at ambient temperatures then frozen by consumers to form a ready-to-serve pourable slush.
Belgian supplier Beneo’s dessert thinktank is showing off some product concepts using sugar-free, ‘tooth-friendly’ isomalt and an already launched oligofructose-stevia blends for functional fibre candy.
The European Food Safety Authority (EFSA) has issued a final rejection of the French study linking genetically modified (GM) maize and Roundup herbicide with increased cancer risk, saying it had serious defects and failed to meet scientific standards.
Consensus Action on Salt and Health (CASH) has called on the UK Department of Health to set lower salt content targets for cheese manufacturers, after a study discovered some cheese products contain more salt than crisps or seawater.
A panel of scientists have identified hygiene, diagnostic methods and outbreak investigations as key areas that need action to prevent foodborne infections.
Organic logos and claims generally have positive effects on consumers, but even the most positive supporter has negative inferences towards organic products when they are judged on functional health benefits, suggest researchers.
It is vital that industry supports novel food applications with good quality analysis of any potential allergens to avoid issues in regulatory risk assessments, says an allergen assessor.
The global functional, allergen-free, organic and other healthy foods market will push through the $1 trillion (€770m) mark for the first time in 2017, as consumer interest in preventing illness via foods snowballs, says Euromonitor International.
Dried distillers grain, produced during ethanol processing has until now only found use in animal feed. But that could soon change after US researchers developed a way to turn this by-product in to a value-added food grade ingredient.
Can new scientific knowledge and cutting edge techniques help industry to cut the risk of allergenic proteins in foods without cutting out the whole ingredient?
Investment in battling malnutrition on a global scale will help save and improve millions of lives, but will also save billions of euros in lost potential GDP for countries where malnutrition is a problem, according to the United Nations World Food Programme.
