Improving knowledge on the levels folate in ready-to-eat convenience foods will help European food manufacturers and policy makers to come to better decisions on fortification, suggest researchers.
Research into why wine and tea pair with fatty food could offer the food industry a lesson in how to better balance fatty and astringent mouthfeels in processed foods, say researchers.
Ulrick & Short has launched a range of tapioca-based starches for cheese production – a development it hopes will reduce the industry’s current reliance on expensive proteins.
Growing demand for palm oil by the food industry is causing wide-spread rainforest destruction and enormous carbon dioxide emissions, according to new research.
A French study on the effects of Monsanto’s genetically modified (GM) maize in rats has said little about the safety or otherwise of GM crops – but it has said plenty about how the media can be used to push an agenda.
A natural surfactant from a South American tree matched the established synthetic Tween 80 for the formation and stabilization of emulsions, says new data from a leading emulsion scientist and collaborators at Nestlé.
New product developers may soon have a new tool for coming up with innovative food concepts, as a group of Dutch companies and universities is developing a huge dictionary of food knowledge compiled from more than 20 million seemingly unrelated documents.
The amount of time spent chewing food could have an important impact on feelings of fullness – calling into question the suitability of beverages for increasing satiety, according to a new Nestlé-sponsored study.
High salt foods could have immediate effects on cardiovascular functioning, but the mechanisms behind such an effect are still a mystery, says the researcher behind the study.
The German food safety agency has found serious flaws in the experimental data presented in a recent study linking Monsanto’s GM maize and herbicide Roundup to cancer.
Last week saw a furious row between researchers in France and their critics from around the world after they published new findings on the effect of genetically modified Roundup maize when it is fed to rats.
Altering the sensory characteristics of high energy foods could help industry to produce more effective weight control foods, according to new research.
Intestinal enzymes responsible for breaking down starchy foods could soon be ‘toggled’ to be on or off, leading to foods that might help battle obesity and diabetes by better controlling blood sugar levels, say researchers.
From sweet tastes, to saltiness and even garlic – the latest research is suggesting that early exposure to tastes can help shape long term food preferences, but just how important is it?
Major changes to the profile of our gut bacteria ecosystem are associated with the development of type two diabetes, according to ‘exciting’ new meta-genomic data published in Nature.
Using a combination of GDA labelling and health logos could help consumers to understand the nutritional content and health implications of food products, say researchers.
A new EU project aims to tackle how consumers interpret health claims and symbols on food products in the hope of developing future guidelines on how such claims can be used to strengthen informed choice, healthy eating and industrial competitiveness.
Dealing with problems that may arise in the formulation of food and beverage products is vital for manufacturers. In the second part of his look at troubleshooting, Leatherhead Food Research’s Dr Wayne Morley applies his top tips to real case studies.
Reading nutritional information placed on food labels works to help fight obesity, according to new findings confirming that people who read labels are generally thinner than those who do not.
Friends of the Earth and the French Government have called for ‘immediate action’ against genetically modified crops as finer details of the widely reported Monsanto GM study are scrutinized among experts.
Obese children have less sensitive taste-buds than those who are of normal weight, according to new research that suggests the blunted ability to taste may be causing excess intake.
Long term exposure to even relatively low levels of Monsanto’s herbicide Roundup and a genetically modified resistant crop strain could result in a ‘greatly increased’ risk of tumors’ and premature death, according to new findings in rats.
As foods become ever more complex, the need to be able to efficiently troubleshoot problems becomes even more critical. In this guest article, Wayne Morley, PhD, head of food innovation at Leatherhead Food Research, outlines his top 10 tips for efficient...
The American Chemistry Council (ACC) has disputed the findings of a study linking Bisphenol A (BPA), a substance used in a range of food packaging materials and coatings, with childhood obesity.
Texture-modified foods for the elderly are likely to become an important area for R&D in the coming years as the population ages – but there are many challenges to producing foods that provide all the nutrition elderly people need that are still palatable...
Millions of Europeans are still at increased risk of heart disease due to consumption of artificial trans fatty acids, according to a new pan-European review published in BMJ Open.
Spanish researchers have developed a novel process that involves adding dehydrated waste grape skins to red wines before bottling to improve their color, aroma and phenolic content.
The presence of certain gut microbes is linked with better digestion and absorption of dietary fats, according to new research that suggests modifying gut bacteria could help to battle malnutrition and obesity.
The offspring of those who consume a high fat diet during pregnancy may be at greater risk of developing breast cancer, suggests new research in rats published in Nature Communications.
New research from Italian scientists suggests that consumers value coffee, liqueur wines and port as the most desirable pairings with chocolate, but that preferences depend on cocoa content.
Dietary recommendations to cut back on red and processed meat could help the UK government toward its target for reducing greenhouse gas emissions, as well as providing health benefits for individuals, claims a new study published in the British Medical...
Children’s liking of specific foods can be accurately assessed by asking them to compare pictures on a computer screen, suggests new research that could help manufacturers in their development of new child-friendly foods.
A large subset of people can be obese yet remain but metabolically healthy and fit, with no greater risk of developing or dying from heart disease or cancer than normal weight people, according to new research.
Yesterday a large scale scientific review revealed that organic produce may not be more nutritious than ‘conventionally’ produced goods. But since that isn’t the main reason people buy them, does it really even matter?
Organic produce offers no benefits over conventional farming methods when it comes to nutrition and health, according to the findings of a new wide ranging review of the evidence.
Extracts from the South African plant Sclerochiton ilicifolius are amongst the ‘most potently sweet naturally occurring substances known’, report scientists from ingredients giant Cargill.
Consumers who prefer milk chocolate have a significantly lower threshold for bitter tastes, according to a new study that suggests manufacturers could benefit from testing consumer rejection thresholds as part of their R&D process.
Artificially and sugar-sweetened drinks may be linked to preterm child birth, according to Scandinavian researchers who have conducted a controversial new study.
Antibiotic residues in uncured pepperoni, salami and chorizo sausages are potent enough to reduce the effectiveness of lactic-acid producing bacteria designed to make the products safe for consumption, researchers have discovered.
Hydrocolloid thickeners and food additives have ‘good prospects’ in terms of potential marketing to consumers due to their natural origins and familiar sources, which make them ideal for marketing in cleaner label foods, according to new consumer research.
