Manipulation of food texture combined with greater control of the spatial distribution of sucrose could help to design foods that meet the demand for healthier low-sugar products, according to new research.
Irish researchers have patented the process for a non-sticky, biodegradable gum that uses cereal proteins to replace rubber gum bases in chewing gum and are looking for companies to commercialise the product.
UK whey supplier Volac is making a push at the nutrition bar market with its whey offerings – especially that segment of the market concerned with weight management.
Integrating the effects of processing and product formulation on structure, texture, enzyme-induced modifications and nutritional quality can lead to the production of attractive, ready-to-eat products with health-promoting properties, according to new...
Researchers at the University of Georgia are exploring whether rosemary or black pepper could tackle mental fatigue as part of a series of studies financed by the McCormick Science Institute.
The addition of the medium chain fatty acids to palm olein may help to widen its potential uses in food formulation whilst producing oil with better nutritional quality, according to new research.
Cooking may increase the energetic availability of food, meaning that energy assessment for food labeling could depend on how a product is prepared, according to new research published in the Proceedings of the National Academy of Sciences (PNAS).
Market analyst Euromonitor has produced a global weight management report that predicts an ongoing prevalence of reduced-calorie foods in the category but highlights conjugated linoleic acid (CLA) as a nutrient with a “key” role to play.
Arla Foods Ingredients has announced that a dairy bulking agent for chocolate and bakery formulation that it said offers cost savings on sweet whey powder (SWP) is set for global roll-out in 2012.
Consuming tart cherry juice concentrate significantly improves both the quality and duration of sleep, according to a new UK study by scientists at Northumbria University.
Caravan Ingredients has added a new application for its Trancendim range of diglycerides to reduce saturated fat content and eliminate trans fat in donut frying oil.
Academics from the UK are teaming up with Frutarom to produce new ingredients and flavour extracts that may help to reduce levels of salt in foods, without impacting taste.
A new ‘magnetic tongue’ has potential as a rapid, sensitive, and relatively inexpensive approach for food processing companies to use when developing and testing new or reformulated products, suggest researchers.
Commercial scale-up of a microalgae derived flour algae is expected to get underway in December this year, with anticipated market entry for set for 2012, claims Solazyme and Roquette.
Scientific reviews of the evidence linking sugary drink consumption with health impacts such as obesity and type-2 diabetes are often of low quality, claim the authors of a new paper published in the American Journal of Clinical Nutrition.
Stevia plant derived Rebiana is significantly more potent in cold water, finds a US based team who flag up their findings as critical for developers of low-calorie products to get the right sweetness level when replacing sugar with the natural sweetener.
A new US study has found ‘little evidence’ to support previously reported research suggesting that an increased intake of calcium from either calcium carbonate or dairy sources assists in weight loss or weight management.
There is no one ‘golden bullet’ for fat functionality replacement in foods but understanding what fats do in a food system will help in the search for alternatives, claims a NIZO researcher.
Mothers who consume low-fat yogurt products during pregnancy may give birth to children with a higher risk of developing allergies such as asthma and hay fever, a study has found.
A Hibiscus herb species known as Roselle may be a good source of natural red pigments for applications in the food industry, according to new research investigating the extraction of anthocyanins from the species.
Changes in type or fat content of emulsion can have a significant impact on the structural properties and sensory properties of foods, according to researchers from Unilever R&D and the Spanish Council for Scientific Research (CSIC).
The difficulty in defining a ‘natural’ preservative and the lack of comparable alternatives to synthetics means the ‘no added preservative’ claim will remain relevant only for sectors that can afford to remove their preservatives, such as foods with a...
Part of the reasoning for Unilever’s controversial 2008 decision to sever a €20m partnership with UK firm Phytopharm to develop the weight management plant hoodia gordonii has become apparent, with disappointing trial results published this month.
ADM (Archer Daniels Midland) Cocoa has released a new addition to its Unicao range of cocoa liquors from Ghana cocoa beans, following the release of a similar product from its Ivory Coast facilities last month.
Acidic flavourings and preservatives added to sugar-free beverages and confectionery may pose a ‘dental health risk’ to consumers who believe such products don’t cause tooth decay.
Teenagers are more likely to overeat when presented with excessive amounts of food than young children because physiological cues telling them when they are hungry or full appear to exert less influence than environmental cues such as portion sizes, according...
The encapsulation of flavour and aroma compounds with starches of different amylose content could help to boost the flavour profile of foods, and may be of use in controlling the release of flavours and aromas in the mouth, say researchers.
The addition of xanthan gum may improve the quality of gluten free cakes, leading to improved bakery products for celiac patients, according to a new review.
Heat treatment of infant formula milk during processing produces elevated levels of a toxin that could contribute to a significantly increased risk of children developing health problems including diabetes, according to US scientists.
Small molecules that modulate the human sweet taste receptor could help to provide zero-calorie foods and drinks that have "the true taste of sugar", say industry scientists.
An extension to its existing Geltec range allows for egg substitution in the manufacture of mayonnaise, and could help producers offset expected liquid egg price hikes next year, says UK supplier Fayrefield FoodTec.
The European food industry wants to be more transparent in terms of its use of nanotechnology but is constrained by commercial sensitivity, claims a speaker at a Brussels seminar to address criticism of secrecy over nanotech.
Sensory research from Solae suggests that replacing whey proteins with less costly soy could save money without impacting on the taste or texture of chocolate-flavoured nutrition bars.
Children’s familiarity with snack foods influences how full they feel after eating them, according to a new study from psychologists at the University of Bristol. The research, which could have important implications for remedying childhood over-eating,...
Existing ‘pharmacological’ disease management models that have an ‘after the event’ focus are chronically failing to adequately deal with spiralling rates of chronic disease like obesity and diabetes – in both treatment and economic terms, a conference...
A mixture of carrageenan and whey protein isolate could provide improved emulsion stability, and the potential for pH sensitive controlled release of ingredients and flavours, according to new research.
A new salt enhancer claimed to help food manufacturers slash salt by 25- 35% without breaking the bank or compromising their clean-labels will be unveiled at the SupplySide West show in Las Vegas next week.
ADM Cocoa claims to have overcome the barriers that have historically prevented the development of premium bakery and confectionery fillings with a long shelf life through the use of lipid technology.
A new extraction method promises to deliver large-scale extraction of potato fibres rich in the are especially rich in the pectin rhamnogalacturonan I, could help to produce new ingredients and functional hydrocolloids, say researchers.
To improve its user friendliness, trade body FoodDrinkEurope has restructured its ‘acrylamide toolbox’ around the three main ingredient types - potatoes, cereals and coffee - that are more commonly associated with the risk of higher formation of the chemical.
A panel within India’s food safety regulator has recommended the approval of stevia as natural alternative to sugar for soft drink concentrates, chewing gums and other processed food products.
