A belief that matching branded products are designed to work 'uniquely well together' means most consumers prefer to purchase matching branded foods, especially when those foods are to be consumed together, say researchers.
Pectin extracted from by-products of processing of vegetables like butternut and beetroot show promise for stabilizing emulsions and could offer interesting new ingredients for emulsion-based foods.
Young children are at a high risk of exposure to potentially dangerous levels of toxins such as arsenic, dioxin and acrylamide in foods products, warn researchers.
Europe's population is getting older, bringing a range of nutrition-related health concerns to the fore, including how to maintain muscle mass as we age - an issue thought to be closely related to protein consumption.
The challenge of getting beneficial omega-3 fatty acids into finished products is a big one for the food ingredients and manufacturing industry. But how can suppliers and manufacturers work to get these ingredients into a wider range of products?
Consumption of carbohydrate-rich foods with a high glycaemic load could increase the risk of disease recurrence in people with colon cancer by up to 80%, warn researchers.
Chr. Hansen has developed a new Swiss cheese culture which makes it possible to reduce ripening time, cuts costs, and produce products with a milder, less pungent flavour.
Policy makers must collect more high quality data to evaluating the effectiveness of current healthy eating campaigns if future strategies are to be successful, say researchers behind the EATWELL project.
Policy makers, MEPs, member states, and individuals are often poor at assessing food-related risks – and researchers need to do a better job of communicating the evidence, according to chief scientific adviser of the European Commission, Professor Anne...
Researchers aiming to identify the aroma compounds behind the distinct smell of aromatic caramel have made ‘an important step forward’ by identifying the compounds responsible for certain sensory characteristics.
Organically grown carrots may stimulate the immune system, with ‘more’ organic carrots have more of an effect, says a new study that adds to the debate on the health benefits of organic produce.
Tomatoes that are genetically engineered to produce a peptide that mimics the actions of ‘good’ HDL cholesterol could help to reduce heart disease risk factors, suggest researchers.
An EU funded project is aiming to deliver an alternative technology for the dehydration of heat sensitive food through variable frequency microwave and vacuum drying.
Using tagatose to sweeten food and drink products has taken a step forward as Korean scientists report the ‘first quantitative data on the relationship between the sweetness of tagatose and sucrose over a range of sweetness levels commonly encountered...
Strong growth in Kerry Group’s ingredients and flavours division has helps to balance out slow-down in consumer goods, as revenues increased by nearly 11% to €4.4 billion.
Wheat-rye bread fortified with cereal dietary fiber, beta-glucan hydrogel and sourdough starter culture could be used in diabetes and obesity programs, a study suggests.
Manipulating the texture and flavour of foods and drinks – to give them a thicker and creamier taste – could help to increase the feelings of fullness from low calorie foods and drinks, say researchers.
Marketing efforts for organic foods should put more focus on altruistic aspects such as the environmental and animal welfare aspects if they are to have sustained growth in the sector, say researchers.
Foods that are rich in advanced glycation end products (AGEs) from high cooking temperatures may be implicated in raising the risk of heart disease for people who suffer from diabetes, according to new research.
Learning the lessons from the commercialisation of stevia and monkfruit can help new innovations and the search for new natural sweetening compounds and plant extracts, according to one expert in botanical sourcing.
While the latest blends of steviol glycosides do not have the same bitter, licorice and lingering off-notes associated with some earlier stevia extracts on the market, some still contain “noticeable off-tastes compared to sugar”, says flavors giant Givaudan.
Better enforcement of GM labelling laws could be just around the corner thanks a new faster and more accurate technique to test for genetically modified products in foods, suggest researchers.
Dispatches from the Whole Grains on Every Plate conference
One of the liveliest sessions at last week’s Whole Grains on Every Plate conference in San Antonio was a myth-busting presentation from Pamela Cureton, clinical research dietitian at the Center for Celiac Research.
New research sheds light on how over consumption of high-fat foods can cause a malfunction in brain insulin signalling, leading to obesity and diabetes.
Extending the length of formula feeding, and delaying solid foods, could increase the risk for developing pediatric acute lymphoblastic leukaemia, suggest researchers.
Dietary proteins and iron found in red meat could be linked to increased risks of cancer due to their ability to form ‘powerful carcinogens’, says new research.
More than 700 scientists and academics have signed a petition urging French researcher Gilles-Eric Séralini to release research data behind a study in which he linked NK603 maize consumption and drinking Roundup-spiked water with increased incidence of...
Using sea salt as a means of reducing sodium in food products is not viable since it contains the same sodium content as a Kosher salt, says a new study.
Powdered whole fruits incorporated into foods, drinks and supplements as functional ingredients could be a way for industry to improve the nutritional value of products and increase fruit intake, suggest researchers.
Following a vegetarian diet could mean you live more than nine years longer than you might by consuming meat based diets, according to new research findings.
A new €3.8m research project aims to pinpoint the environmental and social risk factors for obesity throughout the European Union, with a view to informing future policy.
Eating a high fat diet could increase the desire for higher sugar intakes by altering the chemical make-up of brain regions that control hunger and metabolism, say researchers.
