Pasta enriched with resistant starch may offer an important improvement in nutritional quality without reducing sensory characteristics or consumer acceptance, according to new research.
A wheat substitute derived from mushrooms containing β-glucans could be used to produce healthier cakes with quality attributes similar to those of the control, finds a new study.
A new research project aims to optimise the production and quality of oil palm, helping to produce more sustainable crops, by using molecular genetics to boost crop breeding.
Taste cells may not work individually, like other sensory cells, but together in a circuit that produces a wide array of receptors and transmitters, according to a new review.
Consumers consider the level of beneficial nutrients as more important when selecting food products than energy, fat, saturated fat, sugar and salt, which should be consumed in moderation, according to a new study that could help inform food labelling...
The wide spectrum of people’s perception of bitter foods may be related to unusually high levels of genetic variation in their bitter-taste receptors, according to a new study.
The decline in sales of white bread and hike in sales of brown bread in the UK is a reflection of how consumers there are opting for loaves with more dietary fibre and nutrients, claims a market analyst.
Minute levels of radiation have been detected in a number of European countries in the wake of the Japanese nuclear disaster but officials have declared levels are too low to pose a health hazard.
French authorities have backed the safety of aspartame after scrutinising two recent studies that linked the intense sweetener with increased rates of cancer and pre-term births.
After years of unsuccessful attempts to culture taste cells, a team of researchers from the Monell Chemical Senses Center has demonstrated that living human taste cells can be maintained in culture for at least seven months.
A Dutch university has developed an analysis to detect fraud or other irregularities in products such as meat and cheese, and is looking to partner with the industry and governments to develop further food tests.
Gluten-free spaghetti with a high content of maize flour ticked all the boxes regarding sensory attributes and could be an alternative to conventional pasta due its superior nutritive value, claim scientists invovled in pasta research.
People with addictive-like eating behaviours have similar patterns of brain activations to those who suffer from substance dependence, according to new research.
The food industry’s focus of optimising the sensory characteristics of foods must be matched by an optimisation of nutrition, according to a new review.
Bug-damaged crops can be salvaged by a complex of enzymes, ascorbic acid and acidity regulators to create bakery products such as pizza crusts and crackers, claims bakery ingredients supplier Mühlenchemie.
The hydrogenated fat content of bakery products may be reduced by replacing trans fats with sunflower or coconut oils, and still maintain characteristics similar to ‘full-fat’ products, says new research.
A new compound that blocks bitter tastes, may help to make reduced sugar foods and drinks more palatable for consumers by jamming metallic type bitter tastes, say flavour scientists from Givaudan.
Researchers in The Netherlands claim to have pushed back boundaries on gluten-free bread formulation by using whey protein and locust bean gum structured into a ‘mesoscopic’ protein particle suspension.
A culture of new opportunities from yeasts may soon be on offer for food the food industry, as a new EU project aims to explore the potential of ‘non-conventional’ yeast species.
Food formulators should not ignore interactions between food texture and structure with physical and sensory aspects for flavour perception, according to experts from NIZO Food Research.
Feelings of hunger, or food associated images, do produce ‘mouthwatering’ sensations, or increase saliva flow, in the same way that the smell or taste of food does, according to new research.
The digestibility of foods like pasta – made up of starch in a protein matrix – may depend on the processing method, says new research that shows the importance of mixing on a finished product.
Two-layered emulsions were found to increase the retention of volatile flavours during spray drying, according to researchers from the University of Bourgogne.
When it comes to deciding whether to purchase functional foods, ‘the principal considerations still do not pertain to health, but rather taste and price’ according to a new consumer study.
Consumption of most ready-to-eat meat products contributes very little to HCA intake but cooking conditions and ingredients are influential, suggests new US study.
The food and drink industry needs to reach out to young women and encourage them to look at this industry for scientific career options, said panellists at a careers conference.
Ulrick and Short has strengthened its Synergie range of ingredients with two new starches to help the bakery industry improve the quality of batters – and therefore of finished products.
Protein isolate produced from food industry by-products may have potential as an emulsifying agent in the food and beverage industry, according to new research.
FrieslandCampina has announced details of a 12 month study into the health and nutrition of children in key regions of Southeast Asia, which it claims will deliver scientifically robust data for improved product formulation for local communities.
The UK’s Food Standards agency has reiterated its guidance to feed babies only breast milk or formula up to around six months of age, as there is evidence that there may be an increased risk of coeliac disease if gluten-containing foods are introduced...
A poor diet during pregnancy may negatively affect the long term health of offspring by altering genetic factors linked to diabetes, according to new research in rats.
A major stakeholder in the European Union Platform on Diet, Physical Activity and Health that has established 297 individual commitments to improve the health of Europeans in the six years of its existence, has highlighted its effectiveness.
Ten years after the first European Commission reports were handed in, with little in the way of demonstrable obesity-reduction results, the European Union Platform on Diet, Physical Activity and Health is taking “a flexible approach” over coming years...
A UK report has found most Brits gain adequate levels of iron, but warned that the elderly, small children, girls, some women and the poor may be susceptible to deficiencies and should consider iron supplementation among other measures.
Sugar receptors previously thought to exist only in the gut have been identified on sweet taste cells on the tongues of mice, possibly explaining why salt enhances sweetness intensity, according to new research.
With food manufacturers busy reformulating or developing products to cut ‘nasties’ such as salt and sugar, Leatherhead Food Research has warned that associated food safety issues should not be an afterthought.
80 per cent of consumers are unable to identify the types and proportions of foods needed for a healthy balanced diet, according to a new survey, Food and You conducted by the UK Food Standards Agency (FSA).
