The firm behind a new breed of microscopic salt crystals that is helping manufacturers slash sodium and retain their clean-labels has branched out into the retail market with the development of a consumer product called Solti.
The addition of non-starch polysaccharides to rice starch may slow its speed of digestion – creating rice starch gels with a better nutritional profile, according to new research.
The European Confederation of Food and Drink Industries (CIAA) has warned that the European food and drink industry's competitiveness on the global market is“at risk”, but measures already in place, such as the European Technology Platform (ETP)...
Milk fats, used as ingredients in confectionary and bakery, could be enriched with compounds called diacylglycerols which may aid weight control, according to a team of Dutch researchers.
Policy-makers should adopt a proactive approach to communication on new food technologies, with stakeholder forums and public consultation in order to tackle consumer issues early on, says a new paper.
Supplementing drinks with soluble fibre dextrin may affect short term energy intake, and could have implications for weight control, according to new research.
The polar charges of food ingredients may play an important role in the retention and release of aroma compounds in a food matrix, according to new research.
In-house trials on an optimised egg replacer formulation for pound cakes show it can match the quality of conventional recipes, and also improve on them through enhanced crumb structure and even air distribution, claims bakery ingredients supplier Arla...
New food formulations may benefit from modified gels, made using a natural cross-linking reaction and phenolic compounds, according to new research from Australia.
Arla Foods Ingredients is giving other dairy companies access to its lactose-free technology that had previously been only available to other companies in the Arla Foods group.
Salty odours may improve the salty taste intensity and consumer acceptance of low salt foods by increasing the perception of salty flavours, according to new research from Unilever.
The structure of multi-ingredient foods may affect the way we chew, and break down, such products – and may influence the way we perceive foods with complicated structures, according to new research.
A new modified starch may stabilise rice bran emulsions, says a new study that extends the use of rice bran oil - an ingredient being show “increasing interest” by the food industry.
Unilever has entered an undisclosed two-year partnership with New Jersey-base drug molecule designer and developer BioLeap, but says it has no intention of moving into drug-related activity.
Varying the extrusion conditions of snacks made with lentil flour may help to create more acceptable sensory attributes in new product development, according to a new study.
A new lupin seed-based protein isolate developed for use in low fat sauages could help cure the EU's obesity epidemic, according to researchers at Germany’s Fraunhofer Institute.
Retention of green tea extracts in biscuits is improved by a reduction in the pH of the dough, finds new research looking at the stability of different catechins when fortifying baked goods.
Governments need to implement reforms and promotions to make organic products more attractive to convenience- and price-driven consumers if the organic market is to increase substantially, says a new study.
Techniques such as 3D printing, elctrospinning, and laser sintering could work together as one process, to produce whole products from raw components like algae protein, fat and starch, TNO predicts.
Lightening the colour of whole grain breads could make products more appealing to consumers who would otherwise be more inclined to buy refined wheat bread products, indicates a new study.
A combination of maltodextrin and arabic gum reduces degradation and protects the pigments of anthocyanins added to isotonic soft drinks, finds new research.
Advances in food technology bring new challenges for allergy sufferers, regulators and industry, finds a new study, as proteins are can be unexpectedly present in functional foods.
Bakery ingredient suppliers are the target of a licensing deal for a fibre based bread improver that can be used to address salt reduction formulation challenges, claims Dutch research group, TNO.
Certain sea salts with high salty flavour intensity or lower sodium content may be used to lower sodium levels in food formulations, according to new research.
The German, French and Danish food safety bodies have signed up to a new cooperation agreement to share findings of food safety studies and avoid duplication of research between experts.
The way consumers interpret words relating to complex senses, like ‘creaminess’, may have important cultural differences – even in people who speak the same language, according to a new study.
Certain flavours and textures are better suited to high-pitched sounds and angular graphics, while others suit soft sounds and rounded graphics, finds a new study that could help marketers develop appropriate food product branding.
Optimising product reformulation for flavour intensity and release times may be achievable through the testing of exhaled aroma compounds, according to a new study.
Low salt diets can help diabetics quickly cut blood pressure and reduce the risk of developing kidney disease, according to a new study from the Cochrane Collaboration Renal Group.
A new multi-million dollar collaboration between grain scientists in Australia aims to fast-rack development of healthier varieties wheat, barley and rice fibre, with higher levels of fibre compounds seen to bring health benefits.
Reductions of up to 50 per cent sodium content in food may be achievable with only minor decrease in liking and no effect on consumption of the food, according to new research.
Meeting five-a-day fruit and veg targets and slashing salt and saturated fat intakes would save around 33,000 lives in the UK a year, says a new study that revises downwards previous estimates.
Imitation cheese with 60 per cent less sodium may be just as accepted in terms of sensory and functional properties compared to full salt versions, according to new research.
Mothers’ use of nutritional labels has some impact on the likelihood of their children being obese, indicates a study from Taiwan, but it is not enough to tackle the problem alone and more policy measures are needed.
Levels of fat and sugar could be lowered in foods for children without having an impact on palatability, however salt reduction should be “considered cautiously”, according to new research.
Eating purple fruits like blueberries and drinking green tea may help to prevent diseases including Alzheimer’s, multiple sclerosis and Parkinson’s, according to a new review.
German researchers are aiming to develop rapid detection systems to identify allergenic substances in foodstuffs, according to a workshop on analytical methods for allergen detection staged in Berlin this week.
Salt plays an important role in governing the structure and textures of lipid emulsions, due to electrostatic interactions between sodium chloride and lipid particles, according to new research.
Strategies to reduce sodium in populations should “force industry compliance” through government regulations and laws, according to an editorial in Nutrition.
