A new microencapsulation technique that produces smaller more uniform particles could replace less accurate microencapsulation techniques, according to researchers at Dutch institute TNO.
An extension of the Panamore enzyme blend product range improves the freshness of breads and is particularly suited to low sugar and low fat recipes, claims developer DSM Food Specialties.
Any move by the European Commission to introduce a temporary ban on the use of cloned animals for food would not be justified on food safety grounds, the UK Government has said.
An emulsified blend of palm stearin and palm oil may create a margarine with better functional characteristics for use in hydrogenated-fat free food products, according to a new study.
Liberal Democrat peer Lord Clement-Jones has called on the Department of Health to explain how spending £322,000 of taxpayers' money on a study addressing consumer concerns over aspartame represents value for money at a time when budgets are so stretched.
Defatted corn protein could be used for making gluten-free bread with a crumb structure and texture closer to that of wheat bread, according to chemists at the USDA’s Agricultural Research Service (ARS).
A greater variety of baked goods can be enriched with a new bran ingredient that has a milder taste, better mouthfeel and improved microbiological status than the conventional variety, claims German ingredient specialist, Kampffmeyer.
David Peters, head of business development at Swedish life sciences firm Biovelop discusses how his firm has worked to overcome poor perceptions of oat-based beta-glucans by improving their aesthetic and technical qualities.
Paul Collins, managing director, GNT International, charts the growth in interest of clean-label natural fruit and vegetable-based colours “that use food to provide the colour to food”, as the industry moves away from chemical alternatives.
Sweetening carbonated beverages with stevia, and reb A in particular, does not produce any steviol aglycone, a potentially toxic compound, says a new study which supports the safety and stability of the sweetener.
The hand on the tiller that is food safety in Europe has been left somewhat unsteady by the recent regulatory actions taken by the European Commission on BPA and food colours – moves that are pandering to consumer fear and showing contempt for the food...
Tactile textures perceived by the tongue and mouth cavity are the main sense responsible for the perception of texture and mouth-feel, according to new research.
Replacing sugar with wheat bran fibres in sugar snap cookies may allow up to 30 per cent sucrose replacement, and potentially offer gut health boosts, says a new study from Belgium.
Nestlé outlined the value of nutritional interventions with protein and vitamin D intake, optimising functionality in the elderly which may ultimately help to reduce the cost burden on healthcare systems.
Salt is a major contributor to the taste intensities of foods, and large reductions in salt levels can severely affect taste and consumer preference. But does low salt always mean lower taste?
Less than half of bread products in Australian supermarkets have acceptable salt levels, according to a report published this week by Sydney based, The George Institute for Global Health, and it claims enforcement might be the answer.
Gluten free crackers enriched with buckwheat flour may offer functional benefits without affecting sensory properties or product quality, according to a new study.
Polyphenol-rich extracts from edible seaweed may have anti-diabetic effects due to their ability to inhibit certain digestive enzymes, according to new research.
A low salt substitute from plants could be used to reduce levels of sodium in food products by around 43 per cent, without affecting salty tastes, according to new a new study.
Encapsulating oils with alginates may slow the digestion of the lipids in the intestines and help formulate foods with controlled fat release and weight management potential, says a new study from Unilever R&D Colworth.
Reducing salt in food products is a key challenge for the industry, but reducing salt can impact consumer perceptions of taste and preference. Is it possible to maintain, or boost salt intensity and flavours, whilst reducing actual salt levels?
A new study examining the wider context in which foods are advertised on UK television has found that ‘incidental’ foods shown tend to be significantly healthier than the primary foods being advertised.
Chemical contamination tops European consumer fears over food related risks, closely followed by antibiotic and hormones in meat, animal cloning and pollutants, according to a new survey commissioned by the region’s top food safety watchdog.
The European Food Safety Authority (EFSA) has updated its guidance for assessing the environmental risk that genetically modified plants may pose to take account of new scientific expertise.
Intermediate levels of the enzyme asparaginase, and low temperatures, may be the ideal conditions for low acrylamide formation in biscuits, suggests a new study.
Consumption of fructose- rich drinks, such as sugar-sweetened sodas and orange juice is associated with an increased risk of gout among women, according to a study published in JAMA – although their contribution to the risk of gout in the population is...
French supplier Roquette is hailing the potential of polyols to boost dental health, following recent article 14 positive opinions for sugar-free gum from the European Food Safety Authority (EFSA).
The continued development of nano-structured iron compounds may allow for innovative fortification of wheat and rice-based foods, suggests new research from Switzerland.
Phenolic acids retain their antioxidant activity after the baking process, said researchers who claim their findings are critical in terms of the development of functional foods.
Dietary intake of red meat or processed meat has no positive association with the occurrence of prostate cancer, according to a new meta-analysis of 26 studies.
The method by which dietary trans fats cause hardening of the arteries (atherosclerosis) may have been identified by a new study on mice fed a high trans fat diet.
The chocolate and confectionery fats division showed strong seasonal volume improvements, claims leading oil and fats supplier AarhusKarlshamn as it releases third quarter financial results for 2010.
Regular consumption of soda and other sugar-sweetened beverages is associated with a clear and consistently greater risk of metabolic syndrome and type-2 diabetes, according to a meta-analysis of 11 published studies.
Collaborations between big industrial players, small and medium enterprises, and research institutes is an important area of R&D. FoodNavigator.com takes a closer look at the benefits of pre-competitive collaborations.
Cargill’s sweetener experts have further enhanced its reduced calorie chocolate prototype that was shown at FIE in November 2009, with the commercial product set to hit the market at the end of 2011, said the company.
Formulating reduced fat chocolate using defatted cocoa powder may indeed by the ‘best compromise’ for confectionery producers, says a new study from Nestlé Product Technology.
The quality and shelf life of whole grain bread may be improved by reducing oxidation during storage, according to new research that shows the potential of antioxidant ingredients.
Nano-capsules that can modulate the release of the incorporated substances may have applications in the formulation of functional foods, as well as relevance in food preservation and storage, according to new research.
After hammering out a definition of the term ‘nanomaterial’ in a draft resolution, the European Commission is now inviting comments from interested parties over the next four weeks.
Climate change could have a major impact on our food choices and even fuel public appetite for unhealthy processed foods, according to a report published by the Food Standards Agency (FSA) in the UK.
Ice creams with added pre- or probiotics can be formulated to have good nutritional and sensory properties, according to research, with careful balancing of the recipe to ensure acceptable taste, texture and colour.
Oat dextrine yields similar physical properties in low fat mayonnaise to those of a full-fat version, but taste and texture issues need to be addressed.
Blood pressure responses to high and low salt intakes may share similar genetic control mechanisms, according to a new study published in the Journal of Human Hypertension.
Consuming a high-fat diet may send the immune system into over-drive, causing it to react more strongly to systemic bacterial infection and leading to inflammation, according to a new study with mice.
