As allergy diagnoses among children continue to rise, a new online calculator is said to provide fast, cheap and highly accurate predictions, with potential implications for better-targeted on-pack allergen labelling.
An enzyme based margarine, butter and oil alternative for bakery goods can reduce the level of saturated and total fat in bread by up to 70 per cent, according to ingredients supplier Puratos.
The European Food Safety Authority (EFSA) has published its first Comprehensive Food Consumption Database that will provide guidance for further studies on dietary exposure assessments.
The understanding of how taste receptors are stimulated is constantly developing, but there is a long way to go until industry can accurately replicate such stimuli, according to a new review.
Solbar has launched its steam textured soy protein Bontex on the French market in a bid to help manufacturers cater to consumer desire for natural products.
EFSA has dismissed Italian and Danish studies that had questioned the safety of artificial sweeteners, concluding that neither paper gives cause to reconsider existing safety opinions.
A cold-active enzyme identified yeast isolate may help to reduce production costs by clarifying fruit juices at lower temperatures, according to new research.
Flavours can evoke specific feelings when introduced in a conditioned environment, and this may influence how consumers like them, suggests new research.
Negative reporting of another study comparing organic and non-organic products in the UK may support the Soil Association’s belief that the sector is viewed more sceptically – by government as well as media – in Britain than in other parts of Europe.
A blend of oat, rye, and buckwheat flours with wheat flour ensures a bread with added value in terms of nutrition, palatability, shelf life and ease of handling during processing, in comparison to bread from whole grain flours, finds a Spanish study.
The natural, but unstable pigment could be stabilised for better use as a colouring agent in food by a microencapsulation spray drying process, according to research.
Producing an easy to manufacture, commercially acceptable low salt cheese requires better knowledge of the effects of salt on processing techniques and drivers of consumer acceptance, according to a new review.
The UK Government is expected to release a report this week which advises Britons to limit their red meat consumption to no more than 2.5 oz (70g) a day or 500g (1.1lb) a week to reduce their risk of contracting cancer.
The use of a beta-cyclodextrin to form an inclusion complex with garlic oil may boost its stability, making it easier to include in food formulations, according to research.
Bioactive flavonoid compounds, better known for their potential health benefits, may also act to stabilise oil-and-water emulsions, according to new research.
‘Low fat’ is too simplistic a message from a nutritional perspective – and reformulation of high fat foods is not always appropriate, according to a nutrition professor at Tufts University.
Auditory and visual perception do not appear to play a significant role in control of chewing crispy foods, according to a new study from The Netherlands and Brazil – at least when people have already seen the food or heard its crunch.
Although many previous attempts have shown that heat resistant chocolate is possible, more research is needed to produce a simple, inexpensive, and tasty chocolate that is resistant to melting, according to a new review.
Fats play such an important functional role in foods that it is difficult to simply remove or replace them. But by understanding the specific functional roles of fats in a product, it may be possible to tailor solutions that match full fat products, say...
The structure of food products, and the way that this relates to how we eat, may play be important in how aroma’s are released and perceived, according to new research.
The launch this week of the first European repository of nanomaterials will boost safety assessment of the technology and improve consumer protection, said the European Commission’s Joint Research Centre.
Dairy products have become a target for food policy makers eager to put their populations on a low-fat diet but there is some debate about how best to achieve this and whether it is really desirable.
Spanish firm Premium Ingredients, S.L, is launching two ingredients that it claims will enhance the texturisation and stabilisation of diary products such as UHT milk and cheese.
A new method of emulsification, based on a pre-heat treatment of whey protein and microfluidization techniques, has produced a cold-set gelled emulsion for use in foods, say researchers.
A new model of oral processing may provide a quicker more accurate way to track the release profiles of ingredients in foods, according to new research.
A restrictive diet, which bans processed foods, may reduce the symptoms of attention-deficit hyperactivity disorder (ADHD) in young children, according to a new study.
The digestibility of carbohydrates, and their effects on blood glucose levels, may not affect our feelings of fullness as previously thought, according to a new study by Unilever scientists.
A diet high in fats, sugars, and processed foods in early childhood may result in lower IQ scores, while a diet rich in healthy foods packed with vitamins and nutrients may work in reverse, suggests new research.
Adding monosodium phosphate to dough increases the volume of gluten-free bread based on rice flour and hydroxypropylmethylcellulose (HPMC) and improves its texture, claims new research.
Consuming highly salty foods may begin to impair the functioning of blood vessels within 30 minutes, according to new research published in the American Journal of Clinical Nutrition.
The use of commercial enzymes to reduce levels of acrylamide is effective when applied to chilled, but not par-fried, French fries, suggests a new study from Belgium.
The ingestion of trans fats may increase the risk of depression, whilst healthier oils such as polyunsaturated fatty acids and olive oil may reduce the risk, according to a new Spanish study.
A new nutritional charter initiated by Cereal Partners France - a joint venture between Nestlé Cereals France and General Mills - reflects French government targets and pledges to boost fibre in its childrens' range.
Scientists at Nizo food research have worked with Vion Food group and FrieslandCampina to develop a natural method of reducing salt levels in cheese and meat products.
Children’s knowledge and consumption of fast food has a significant impact on their palate and preference for foods that are high in added sugars, salt and fats, according to new research.
A new study has added to previous evidence that certain odours can give consumers a positive taste impression of reduced sodium foods by drawing on consumers’ memory of foods perceived as being salty.
Oral ingestion of artificial sweeteners such as sucralose may not increase levels of satiety inducing hormones that are released when sugars are ingested, according to new research.
New research suggests that reductions in the sodium content of dairy foods may be more noticeable in simpler products and require appropriate labelling to be acceptable to consumer taste buds.
The UK’s food and medical research bodies are looking to expand understanding of the mechanisms underlying food allergies, with a call for new research that could help improve diagnosis, prognosis and management.
