Researchers from the Spanish Council for Scientific Research (CSIC) have proposed a new procedure for the detection of illegal colour additives in green olives.
Lightening the colour of protein rich flaxseed meal by bleaching it with hydrogen peroxide will improve the potential for using it as an ingredient in foods, say researchers.
Marshmallow colour and flavour innovation and an extension of its red shade portfolio have been the focus of recent R&D work at natural ingredients producer Wild.
Instead of protecting certain nutrients from moisture, anti-caking agents in ingredient blends may in-fact accelerate the breakdown of beneficial compounds like vitamin C, say researchers.
R&D should focus more on new lipid nano-carrier technologies that can be easily scaled up to meet industry demands, given the potential of nano-delivery systems for use in food, says a new review
NatureFibre Oat 100 is the latest addition to a new suite of flours from Kampffmeyer Food Innovation GmbH for formulating high fibre and whole grain bakery and snack products that taste as though they are made with conventional, refined flours.
German supplier Sternchemie claims recent in-house trials demonstrate that sunflower lecithin is a viable alternative to IP soy lecithin for chocolate manufacturer, but greater dosages are required to achieve the viscosity and sensory properties of soy...
The addition of dextran to peanut protein isolate could significantly improve its emulsifying and foaming properties, putting it on par with other protein isolates such as soy and whey protein, says new research.
Newly identified types of cacao plants with unique flavours that could be in the confectionery industry have been identified by researchers exploring the Peruvian Amazon Basin.
New research unravelling the mechanisms behind the ‘flavour tripping’ effects of a rare fruit protein could help to develop novelty sweeteners, but experts are split on its long term applications.
Multi-layer emulsions can be used to control the release of flavours and aromas in food and drink products, according to new research from New Zealand.
Sales of energy drinks are booming, but a new report from Rexam also highlights growing concerns about high caffeine soft drink use amongst young people, especially in the developing world.
New research exploring the way we perceive fluids could help manufacturers develop new products with greater acceptance and more desirable mouth-feel, say the scientists.
The addition of thickeners and stabilisers such as guar gum could help to boost the usage chestnut flour in gluten free breads, according to new research.
Consumers of diet soft drinks risk the “rosy self-deception” that such products ‘cancel out’ excess calories consumed through food, while they could also encourage over-eating, Euromonitor International has suggested.
New microwave-based technology could allow the generation of valuable food ingredients from food and drink processing waste including thickening and gelling agents.
Smaller scale manufacturers of bakery, soft drinks, confectionery and ready meals are the target of new guidance from the UK’s FSA on alternative colouring options for the reformulation of products that still contain one or more of the ‘Southampton six’...
A new process to isolate corn fibre gum and preserve more of its functional components may contribute to better emulsifying properties, say researchers.
Increased intake of dietary potassium sources such as dairy foods, fruit and vegetables can reduce one’s risk of suffering a stroke, according to a new study by scientists in Sweden.
The type of food matrix an allergen is contained in may have important effects on the way it is digested and absorbed by the body, and should be considered when determining allergenicity levels, says new research.
The addition of savoury smells to foods helps to mask the taste of sodium replacers such as potassium chloride, according new research from Unilever scientists.
Manipulating the amount of fat in children’s foods could help to reduce energy consumption without reducing taste preferences or liking, according to new research.
Omega-3 fatty acids may aid the development of the infant gut and improve how gut immune cells respond to bacteria and foreign substances, making the baby less likely to suffer from allergies in the long term, according to new research in pigs.
New research finds substituting potassium and/or magnesium salts for regular salt in people with high, normal or mildly elevated blood pressure result in a significant reduction in their daily sodium intake as well as a lowering of their blood pressure.
An international group of scientists has taken a step closer to its goal of producing cultured meat by agreeing on important common positions about how to bring the research forward.
Solbar claims the latest addition to its textured vegetable protein range can copy almost any red meat, poultry, fish or sea food for vegetarian applications or can be used to add texture and cost benefits to actual meat products.
A new identification technique based on liquid chromatography–mass spectrometry (LC-MS) can be used to identify and quantify umami enhancing compounds in foods, according to new research.
Although the content of trans-fat in is generally declining, substantial variations are still present in certain product categories, according to new research from Germany.
New UK research has found supermarkets’ unlabelled in-store bakery bread is generally higher in salt than the supermarkets’ packaged bread, with differences of more than half a gram between similar products.
Juice from organically grown tomatoes contains higher levels of bioactive polyphenols than juice made from conventionally grown tomatoes, says a new study.
The equation for energy balance and its relationship to body weight may not be as simple as ‘calories in versus calories out’, according to a Lancet paper in the journal’s special series on obesity.
A German research team has identified key aroma and taste compounds of cocoa relying on molecular sensory science and report a way to improve the taste of chocolate, which could manufacturers control and improve the flavour of cocoa products.
Research groups and universities throughout Europe have been invited to help UK food manufacturers cut the level of salt in baked goods, confectionary products and other foods.
Questions remain over whether organic foods are anyway superior to their conventional counterparts in terms of health promoting compounds, safety and sensory quality, or if no significant difference exists, find Irish researchers in a new meta-analysis.
The perceived texture, but not flavour or method of consumption, has a modest but ‘highly consistent’ effect on satiety expectations of dairy products, according to new research.
Consumers are willing to pay for healthier foods with modified fat contents, especially when they believe they are at risk from illness, according to new research.
German biotech start-up Jennewein Biotechnologie has inked a deal with drug giant Pfizer’s nutrition division to develop oligosaccharides derived from human milk (HMOs).
Reducing acrylamide content of foods while safeguarding other quality and taste aspects, still remains a challenge for industry, according to a new review of the science supporting reduction techniques.
Ice cream formulated with an emulsion containing unsaturated oil showed no differences in melting properties as ice cream made with saturated fat, says a new study offering solutions for ‘healthy’ ice cream.
