High sodium intake, especially when combined with a low potassium intake, is associated with an increased risk of cardiovascular disease and mortality, according to new research.
Non-food products that are produced to smell like food, such as chocolate or fruit scented personal care products, may increase food intake and lead to obesity, according to new research.
The use of finger millet flour in bakery products may help to boost their nutritive profile without affecting quality or taste, according to new research.
Non-conventional African grains show promise in producing breads with good nutritional and sensory properties, and “deserve an increasing interest in bakery industry,” according to new research.
The effect of sugary beverage consumption on body mass index (BMI) is difficult to discern based on current research, claims a new meta-analysis of randomized controlled trials published in Obesity Reviews.
Can you make it taste better?" is a question I've been asked time and time again, usually by people who don't actually know what they want and who don't understand the word 'taste' at all – let alone the journey you need...
The rising price of coconut milk prompted savoury ingredients supplier Synergy to work with ready meal manufacturers to develop a cheaper alternative. As a result, the firm is set to launch a new product this month: a coconut milk flavoured powder called...
UK retailer Sainsbury’s is putting the emphasis on allergens in the production of own-brand foods supplied to its stores, as part of its academy training.
Salt fortified with both iodine and iron may help to improve iron status in populations where fortification of other staple foods does not achieve the desired coverage, according to a new study.
Danish supplier Chr Hansen is reaping the benefits of more than 10 years researching genomics and bioinformatics of its probiotic and other bacterial strains, with inhouse analysis that can cost less than €1000 per strain.
Dry extraction with supercritical carbon dioxide can enhance the separation of oat beta-glucan, starch and protein in distinct fractions, meaning a higher quality final product, according to new research.
Children with greater exposure to TV commercials are more responsive to food promotion messages than children with lower advertising exposure, according to new research.
A high-fat challenge test employing cutting edge –omics technology may generate more and better information about the health effects of dietary ingredients and supplements, say researchers.
The European Food Safety Authority (EFSA) has confirmed it has access to 112 studies about aspartame, most of which were conducted in the 1980s, which had been feared lost.
Researchers developing new meat products grown from stem cells say that the first products, which should be ready within the next year, could begin a movement to more sustainable meat production.
Diet soft drinks ‘may be free of calories but not of consequences,’ according to new research from the University of Texas, USA, which questions the benefits of drinking low calorie soda.
Facing an ever-increasing population, and a growing demand for meat products, the world’s first in vitro meat may offer the beginning of a new solution to the problem, say researchers.
Despite the “considerable efforts” of industry to reduce salt content in food products, a new study suggests it is having zero impact on people’s salt intake.
Using hydrocolloids in fish products offers up opportunities for the development of new products based on surimi and restructuring technologies, say researchers.
The regular intake of certain plant foods may prevent weight gain in children and adolescents, whilst high intake of dairy products may increase childhood weight gain, according to new research.
European consumers are less accepting of cloned animal products than their American counterparts, according to new research from Kansas State University, USA.
Commonly used statistical methods for separating and understanding consumers preferences may not be working as well as believed, according to a new study.
A dose as low as five grams of gum arabic may increase satiety and reduce caloric intake, without causing compensation at a subsequent meal, according to research.
Puratos is launching its bakery enhancers in the Middle East and in Asia in response to growing demand for “western type” cakes with a long shelf life, said the firm.
People with high levels of the amino acid cysteine have been found to carry between six and ten kilograms more fat than those with lower levels. Now a team of researchers are studying the phenomenon.
Blocking the consumption of potentially allergic foods in early life does not lead to a reduction in reactions later in childhood, according to new research.
There is no known link between food colouring and attention deficit hyperactivity disorder (ADHD), however wider safety issues remain, says one expert.
The addition of whey protein may boost the textural properties of low-fat yoghurt to levels comparable with its full-fat counterpart, according to new research.
The addition of one per cent citric acid to rice flour prior to extrusion cooking may reduce the amount of colourant needed by 25 per cent, according to new research.
Biocatalysts has launched a new range of microbial enzymes to produce Italian style cheese for processing applications without resorting to animal-derived products.
The overall perception of food labels are ‘very similar’ for consumers across cultural divides, with key messages well understood by consumers from countries with different cultural backgrounds.
Brussels should step in to break the decade-long deadlock over the setting up of a mandatory registry for nanomaterial-containing products, said the European Trade Union Institute (ETUI).
The Nestlé Research Center (NRC) in Switzerland and King's College London have committed to a six-month research project to, “examine the interactions between genes and food ingredients, and how they can affect human health."
Better understanding of the genetic factors behind the considerable variation in sweet taste perception and preferences may help to create foods that are better accepted by consumers, say scientists.
The modern consumer environment makes it too easy to consume too much, but by replacing calorie dense sugars with low calorie sweeteners, industry has a powerful tool in the fight against obesity, says Dr Tommy Visscher.
A new emulsifier/stabilizer can boost the quality and enhance the storage stability of artisan ice cream without requiring further processing, such as heating and homogenisation, according to Danisco.
