Consumption of the flavour enhancer monosodium glutamate (MSG) is positively associated with weight gain, independent of energy intake, says new research.
ANSES, the French Food Safety Agency, says no food supplement or singular dietary intervention can prevent the onset of a range of cancers, while concluding overall diet and lifestyle habits do matter.
The size and colour of wholegrain wheat particles plays a fundamental role in determining consumer liking and acceptance of products, according to a new study.
Reducing the proportion of fat in the diet could significantly reduce the risk of developing type-2 diabetes, even without weight loss, according to a new study.
Savoury aromas may help to boost salt reduction strategies by masking the tastes of sodium replacers such as potassium chloride, according to a new study from Unilever scientists.
The marine environment may be hiding a bounty of untapped natural ingredients that have potential for use in foods and supplements, says Dr Jon Williams of Aquapharm.
A new enzyme concentrate can improve the baking properties of wheat and rye flours for bread makers and tackles the challenges of too high intrinsic enzyme activity linked to very dry growing conditions, said Mühlenchemie.
A new report from the World Cancer Research Fund (WCRF) recommends limiting red meat consumption and completely avoiding processed meats, and 'confirms' that red and processed meats increase risk of bowel cancer.
Lactosan is leveraging the findings of research into the properties of cheese powder compounds, with new combinations and applications work on their use as bitter maskers, salt reducers and taste enhancers.
Learning from current salt reduction strategies may help to produce a better framework for developing future initiatives, according to a global review of current methods.
Salty odours used to boost the flavour perception of reduced salt foods may only work if salt levels are low, and show little potential in high-salt food, according to new research.
About 40 Russian scientists have backed the ability of probiotics to help maintain ‘beneficial microbiota’ and help prevent gastrointestinal disturbances, after meeting in Moscow in April.
Enzymatic treatment of cocoa almonds may improve flavour profiles by up to 50 per cent, leading to improved chocolate flavours from low quality almonds, according to new research.
Food Standards Australia New Zealand (FSANZ) has updated its highly popular nutrient database to include new information about fatty acids, iodine, vitamin D and more.
To produce food emulsions with improved sensory qualities, better knowledge of the effects of emulsifiers and stabilisers on the flavour and texture of emulsions is needed, says research.
Previously discovered sweetener molecules which have been ‘lost or forgotten’ in the scientific literature may have a place in the future of sweet taste research, according to a new review.
Addition of omega-3- rich oils, such as flaxseed, algae, menhaden, and krill, may have potential in developing nutritionally enhanced surimi-based products, according to new research.
Different sweeteners may affect the release of satiety hormones in the gut in different ways, claim researchers writing in Food Chemistry, who suggest their work could lead to development of novel ways to control appetite.
Beta-glucan could be used to partially replace salt while retaining taste and texture in high pressure processing of chicken breast meat, according to a new study in Food Chemistry.
The European Food Safety Authority (EFSA) has issued practical guidance for the risk assessment of nanomaterials in packaging and food but cautioned that current knowledge gaps in testing techniques means the document is a work in progress rather than...
Chr Hansen is launching a new yeast for making fruitier wines that can be added directly as a frozen product rather than having to be rehydrated first.
Following a UK release, bakery ingredients supplier Bakels said it is launching its new emulsifier free ‘clean label’ bread improver range on the wider European market.
The use of low and no calorie sweeteners in the food industry is rising rapidly. However one product area that has always relied on the use of sweeteners is in the formulation of sports drinks, says Professor John Brewer.
Research suggesting a low salt diet may increase the risks of cardiovascular disease has questioned current drives to reduce salt intakes, however experts from the UK and US have been quick to dismiss the study as ‘flawed’.
The International Stevia Council has launched a new, independent proficiency testing programme (PTP) for stevia products, which is intended as a benchmark to ensure analytical methods used to determine composition and purity yield accurate results.
A method of producing nano-capsules for drug delivery may have potential to create food-grade nano-encapsulations of ingredients for the food industry, according to new research.
The addition of antioxidants to oils may control the formation of trans-fats during the processing and heating of edible oils, according to new research.
Areas of the brain that interpret our sense of taste may also provide a representation of oral textures such as how fat feels in the mouth, according to new review.
A review of the scientific literature does support the potential of non-nutritive sweeteners to aid weight loss, says a consultant and author of a published meta-analysis.
The addition of maltodextrins to high-calorie food products may reduce fat content by up to 50 per cent, without altering important characteristics like firmness, say researchers.
Heat stabilised collagen fibre may be a natural alternative to synthetic emulsifiers for use in acidic food and drink formulations, such as confectionary and soda’s , according to new research.
Gaining a better understanding of the colloidal systems used for drug delivery mechanisms may help food scientists to develop more efficient food colloids systems, according to Unilever scientists.
Replacing more traditional solid ‘plastic’ shortenings with a liquid version made from oils and emulsifiers may increase the structural quality and shelf life of bakery products whilst reducing the need for hydrogenated fats, suggests new research.
An industry initiative to cut levels of acrylamide in food continues to have a limited impact, with lower quantities found in just three of the 22 food groups evaluated, according to the latest results of an ongoing European monitoring project.
Over two-thirds of the dietary information printed in national UK newspapers do not have sound scientific backing, according to a new study that raises concerns that misinformation is leading to public misconceptions about food.
Consumers remain concerned over the use of nanomaterials in the food industry but appear less anxious about employing the technology in packaging than ingredient formulation, a UK report has said.
New research from Serbia has flagged up the antioxidant benefits and shelf life extension properties of a sugar beet fibre derived ingredient, Fibrex, when added to cookies.
Food-grade surfactants – an extremelty exclusive club – may soon have a new member, as the University of Massachusetts report that a natural sugar ester may be of use foods and beverages.
Prompt public communication, acknowledgement of real and perceived risks, and control of stigma are key to effective management of food safety crisis, says a team of experts investigating lessons from two dioxin crises.
Understanding and quantifying different aspects involved in the dynamic changes of foods during oral processing is essential to improving food texture, according to a new review.
Consumers are less likely to check labels of biscuit, cake, chocolate and confectionery compared to other food categories, according to Harris Interactive, due to the perception that they are indulgence opportunities.
