A conference held today in Brussels will examine the issue of saturated fat in dairy products, where scientists and legislators will discuss how public health policies fit with the latest science, and EDA president Dr Joop Kleibeuker told DairyReporter.com...
Waste from pineapple processing could provide a range of value added ingredients for the food industry, including a new source of the enzyme bromelain, say researchers.
Dairy processing giant Arla has revealed to DairyReporter.com that it has overhauled its research strategy for 2012, to prioritise product innovation and tailor its portfolio to specific world markets.
Below normal levels of vitamin D, due to low sun exposure, have been associated with increased incidence of food allergy and eczema in children, say researchers.
Calls for increased taxation and tighter regulation of sugar, to bring it into line with alcohol and cigarettes, have been branded ineffective, flawed, and naive, by academic experts and industry in Europe.
A new study investigating a link between high salt intake and risk of gastric cancers could add to increasing pressure for industry-wide sodium reduction, researchers have said.
Mint confectionery products containing the sweetener stevia could appeal to EU consumers, but each country has its own preference, according to a consultant to Cargill
Microbiological food safety, allergen risk, and novel technologies are among the top areas of priority for the UK Food Standards Agency (FSA) in the forthcoming year.
While traders “jumping in and out of the stevia marketplace” are disrupting prices and standards by peddling some “awful” extracts, high-quality stevia suppliers in it for the long-haul will ultimately prosper, according to one leading player.
Flavour giant Givaudan is working with scientists at the Massachusetts Institute of Technology (MIT) to come up with a ‘flavour algorithm’ that could one day replace human taste testers.
Improving R&D to utilise the wealth of information known on flavours and target markets before developing or launching a new product can help industry better understand their chances of success, say researchers.
The food industry should look to new dietary guidelines and EU health legislation as an opportunity to develop a wide range of new and innovative products, say researchers.
Consumption of food fried in olive or sunflower oil is not linked to heart disease or premature death, according to new research published in the British Medical Journal (BMJ).
Recycling protein from that is usually discarded in surimi processing water could provide an additional source of fish protein ingredients for the food industry, say researchers.
The US-based Physicians Committee for Responsible Medicine (PCRM) has taken shock tactics to consumers by posting two huge billboards in New York warning of what it claims are the obesity-related dangers of eating cheese.
The discovery of a 'nourishing gene' that controls how nutrients are distributed in plants and crops could offer hope for improved crop yield and increased food production, say researchers.
Switching to a diet rich in slowly digested carbohydrates could help to reduce markers of inflammation in overweight and obese people, say researchers.
Ingredients firm Herza Chocnology has launched a range of bake-stable chocolate batons for baked goods that can be tailored to meet manufacturers’ precise size, shape and flavour requirements.
Scientists claim to have discovered a fatty taste receptor in humans, which could make people more or less sensitive to the fat content of food and influence food preference, according to a new study published in the Journal of Lipid Research.
Researchers have again suggested a link between the consumption of processed meats and cancer. Scientists from Sweden claim that consumption of manufactured meat is associated with an increased risk of pancreatic cancer.
Industry should put effort into increasing awareness of organic logos because “very few” consumers trust generic labels with the prefix ‘organic’, say researchers.
There are no health risks from the use of aspartame and other low-and-no calorie sweeteners, claimed a gathering of Italian and European food safety, health and nutrition experts this week.
Dutch firm Newtricious has won undisclosed funding from a local investment consortium that will advance its egg-focused R&D to drive products to shelves in, “two to three years”.
Advances in enzyme technologies, coupled with new technologies to remove aflatoxin, may offer a way to produce value-added ingredients from potentially contaminated by-products, say researchers.
Mothers who consume a poor diet through pregnancy risk leaving their children less able to store fats correctly in later life, leading to a higher risk of diabetes, according to new research in rats.
Modified probiotics could help to reduce the risk of food borne infections such as Listeria by blocking the bacteria from entering the body in the gut, say researchers.
Consuming up to 50% of all grain foods as refined grains will not lead to any increased disease risk, according to a study reviewing all relevant literature from the Noughties.
The role milk sugar lactose and its derivatives play in the human diet is often ‘misunderstood, underestimated and undervalued’, according to a new paper in the International Dairy Journal (IDJ).
High consumption of starchy foods may be linked with an increased risk of breast cancer tumours returning in women who have already had breast, according to a new study.
Research into the production of colloid systems with lemon oil could have “important implications” for the production of more economical emulsions in the food and beverage industry, say researchers.
Better defining the relationship between chemical structure and digestibility of under-used natural sugars could help industry to produce a new generation of “designer” sweeteners, say researchers.
Calorie consumption alone is responsible for increase in body fat, whilst protein intake may contribute to changes in energy expenditure, according to new research.
Replacing wheat flour with lupin flour by up to 30% can increase protein and dietary fibre content without affecting taste, colour, texture and flavour, according to researchers in Australia.
Supplementing cookies with a mixture of the ethnologic extracts of medicinal herbs can raise antioxidant activity in cookies and reduce chemical spoilage, according to a study from Serbian researchers.
Pectin isolated from sugar beet could boost industry use of natural blue colours by improving the formation and stability of blue hues from anthocyanins, say researchers.
Consumption of ‘junk food diets’ containing high levels of trans fats may lead to brain shrinkage associated with Alzheimer’s, whilst consumption of foods high in vitamins may offer protection, says new research.
It’s been a big year for science, with innovations, reformulation, and sustainability all under the microscope. In this festive edition, the FoodNavigator team highlights some of our favourite science stories from this year.
German ingredients supplier, Wacker, has released a new starch-based emulsifier, using alpha-cyclodextrin, for stabilizing oil-in-water emulsions in products such as salad dressings, margarine and mayonnaise, reducing reliance on hydrocolloids.
New research revealing how food ingredients are interconnected by their flavour compounds could help industry formulators develop new flavour combinations, say researchers.
Early dietary exposure to foods containing added salt shapes a greater preference for salty tastes throughout infancy and childhood, suggests a new study.
Optimised methods of extracting the food colourant carmine could offer industry lower allergenicity and higher stability than currently used extraction techniques, say researchers.
Socio-demographic factors such as gender and education play a large role in consumer choice when it comes to buying health-orientated ready meals, but sensory appeal is still the dominant purchasing driver, finds a new study from Norway.
A new process could help to selectively separate out high-value protein components in foods such as soy and thus produce higher purities and yields with high nutritional value, at cost-savings, says Solae.
Cheese intake lowers LDL cholesterol when compared with butter intake of equal fat content, and does not increase said cholesterol levels compared with a normal diet.
