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.
New bakery emulsifiers and a stabilizer system for mayonnaises and dressing fulfil consumer demands for fat reduction, leaner labels and simpler production, claims developer Palsgaard.
UK-based Ingredients firm Muntons has scooped an award for its malt flour and extracts blend that it has said can replace cocoa powder in baked goods by 50% while preserving flavour and colour.
Lyckeby Culinar AB has won an award for its small extruded crisp pearls that it has said can combine natural flavours and colours without affecting taste and slash costs in half when compared to using freeze dried fruit.
Reaching a state of physical equilibrium has always been assumed to happen almost instantly in emulsions. However, researchers from Harvard have now shown that the process may actually take months, or even years.
Leading confectionery and ice-cream brand owners are switching to colouring foodstuffs over natural colours, as consumer demand for clean label products continues unabated, and retailers acknowledge the potential they hold in terms of brand value, claims...
A new research project led by TNO could help to create a more robust and industrially viable algae ingredient supply chain, says the Dutch research group.
A trial underway will provide the substantiation that EFSA needs in order to get a health claim for a protein mix used in combination with an exercise programme for improving muscle mass in the elderly, claims value-added dairy project Food for Health...
Dutch-based food research firm NIZO has evolved a wild plant isolate of Lactococcus lactis (L.Lactis) that it says could open the floodgates to fermented dairy products with new functionalities.
Ingredients firm National Starch has launched a gluten-free flour that it claims can boost dough hydration and improve functionality compared to gluten-free starches typically used in premium bakery goods.
Modifying the permeability and stability of spray dried emulsion droplets by adding additional layers could provide a novel method of improving the retention of volatile flavour compounds in dry powders, according to new research.
Ingredients firm ADM has launched range of mildly fruity cocoa powders; cocoa masses and chocolate that it has said can reduce bitterness in chocolate based products and appeal to more consumers.
Ketchup made from organically grown tomatoes contain higher levels of beneficial antioxidant compounds – like polyphenols – than ketchup made from conventional tomatoes, say researchers.
Ingredients firm Wild has launched a range of exotic fruit flavours for jelly gums as it claims there is potential for firms to offer products that are distinct from competitors.
The use – and regulation – of engineered nano-materials in foods must be openly debated in public, otherwise they risk facing the same fate as genetically modified (GM) foods in consumer perceptions, according to a leading group of UK experts.
The inclusion of a gelling agent and electrolyte in double emulsions could be used to control the release behaviour of incorporated compounds, offering promise for the use of Water-Oil-Water emulsions in food applications, say researchers.
New flavouring legislation was the spur for DSM’s new yeast extract range, which it claims delivers salt reduction as well as clean label advantages for meat and other savoury products.
FoodNavigator launches a new series - Monthly Career Insider - whereby we profile leading industry lights, asking them how they got to where they are, their key insights into the sector and advice they can impart for anyone wanting to move into their...
Consumers can meet intake requirements for nutrients such as calcium via non-dairy sources, but these are not a ‘nutritionally significant equivalent’ for dairy foods, according to a new US study.
Researchers have called for a reassessment of the health impact of nano-sized particles of zinc oxide in consumer products, after research suggested the ingredient could potentially lead to the development of cancer.
Sweetener firm the Galam Group has combined different stevia extracts to offer what it claims are “optimal taste-profiles to suit all applications needs”.
