A diet that combines cholesterol-lowering foods may results in greater decreases in low density lipoprotein (LDL) cholesterol levels than a low-saturated fat diet, according to new research.
Nutritional interventions need to be scaled up to tackle malnourishment and undernourishment that affects more than 200m Africans, the African Union (AU) has said.
Do you know your prebiotics from your probiotics? Could you write and broadcast convincingly about emulsifiers and stabilisers? If the answer is yes, we would like to hear from you.
In order to protect the environment, consumers should forget about switching to organic foods and concentrate on eating less meat, according to new research.
As demand for natural foods grows, industry has begun to look to exotic plants as a source of alternative, natural, ingredients. But how can we identify and source the right botanical compounds.
The high intensity sweetener Advantame is not associated with any adverse effects, according to a toxicology study over two generations of rats conducted by Ajinomoto.
Asia Pacific markets are ripe for functional foods development as a response to the increasing prevalence of western diets, says Katrina Diamonon, consumer analyst at market researcher, Datamonitor.
Genomic technologies to change the culturing of bacterial strains and map the resulting genome profile could help with flavour formation in cheeses, or boos the survivability of probiotic strains, say scientists from NIZO Food Research.
Birds Eye has slammed a "ridiculous" UK Advertising Standards Authority (ASA) ruling that two of its frozen foods adverts made forbidden comparative nutrition claims.
Emotional appeal and reacting quickly to trends are among the marketing success factors that new research has identified to help develop healthy eating policies.
Lowering dietary salt intake has the potential to save millions of lives globally by substantially reducing levels of heart disease and strokes, according to new research.
The stability of emulsion formulations may be enhanced by including sugar beet pectin in addition to whey protein, with potential for encapsulation of value-added ingredients, says a new study.
The recent spate of 1000s of E. coli infectionsin Europe – with no known treatment – that sprang from contaminated vegetables could be reduced in occurrence and severity by probiotics, in vitro trials demonstrate.
Research conducted by stevia partners Cargill and Associated British Foods subsidiary Silver Spoon has found UK consumers are keen for natural alternatives to artificial low-calorie sweeteners.
A new naturally-occurring preservative that could be added to food during processing has the potential to kill deadly pathogens and extend shelf life, said the US scientists behind the discovery.
Researchers from Monell and Givaudan have discovered a ‘taste terminator’ protein inside taste cells, which may control the way we perceive bitter taste signals.
Seventy per cent of eight-month-old babies have a salt intake higher than the recommended maximum level, due to being fed salty and processed foods, says new research.
Freeze-dried salmon could be the latest thing among health-conscious astronauts and military types and mountain climbers, thanks to work at the University of Alaska Fairbanks (UAF).
Waste fibres from the agricultural and food processing industry could be used for the nano-encapsulation of bioactives such as probiotics, according to new research.
Commentary in The Lancet, along with a new analysis of the data, has slammed the recent Cochrane review that claimed salt reduction had no effect on strokes or heart attacks.
Researchers are developing a cost efficient method for the identification of microbial communities present in food, in the hope they can identify changes that lead go spoilage.
Firmenich and the renewable products company Amyris are expanding their joint collaboration to work on three “key” ingredients but they continue to keep the industry guessing about what they are.
LycoRed has just released a natural tomato concentrate that it says can help limit the use of more costly ingredients in a wide range of foods, whilst still enhancing the flavour.
Results from recent research aiming to better understand variation in chocolate consumption behaviour suggest that formulation experts at leading brand owners might consider developing different products targeted at suckers and fast chewers.
The addition of certain dietary fibres to pasta could offer health benefits without affecting the quality of final products, according to new research on durum wheat pasta.
The UK Food and Drink Federation (FDF) has welcomed a nutrition and dietary habits survey published this week by the UK government which found positive shifts in key areas including trans-fat consumption levels.
Natural seaweed extracts could not only offer health benefits to consumers, but also improve the quality and safety of food products, according to a new review.
A non-dairy ice cream made from purely plant-based ingredients, including lupin proteins, has been developed for the market by a team of German researchers.
Provexis and DSM Nutritional Products have teamed up for the second time to research, develop and bring to market a non-dairy protein peptide with glycaemic response potential.
Overweight Chinese youth have a greater intake of vegetables, and a lower intake of sweets and fast food than did those who were not overweight, recent research suggests.
Less expensive species of fish are being labelled and sold as Cod to improve profit, whilst endangered species of Cod are being passed off as ‘sustainably sourced’, according to new research.
Waste products from industrially processed onions may have potential uses as food sources of food ingredients including dietary fibre, and phenolic ingredients such as quercetin, according to new research.
Teenagers develop more of a liking for unfamiliar fizzy drinks over time when they include significant doses of caffeine, according to research presented at this week’s meeting of the Society for the Study of Ingestive Behavior (SSIB) in Florida.
Firmenich has brought all of its key technologies under one roof, upgrading equipment and capacities, with the opening of its new innovation centre for natural ingredients.
The sequencing of the potato genome by a team of international researchers may help to speed up the process of developing new varieties, which in some cases may help to ensure future food security.
