Nestlé, Kellogg, Danone, Christian Hansen, and Fromageries Bel will work in partnership with TI Food & Nutrition to provide strategic research and innovation in probiotics development.
Consumers’ perception of starch texture is shaped by individual variations in the amount and activity of salivary amylase, according to new research from the Monell Center.
A new survey of UK consumers’ understanding of nutrition information on food labels found most had a good grasp of predominant front-of-pack schemes – but only 27 per cent used that info to inform their food choices.
A study published in Nutrition Journal has suggested that promotion of vegetable juice could be an effective way of increasing vegetable intake among healthy adults.
US scientists have developed a technique to produce transparent nano-emulsions for food and beverages, which may present formulators with new delivery systems for value-added ingredients.
Fortifying cheese curds with polyphenolic compounds such as EGCG from tea may produce cheese products with enhanced nutritional value, indicates new research.
The fermentation of coconut cream with yeast could produce high quantities of natural flavour compounds for food applications, according to new research.
The addition of cyclodextrins to ginseng-containing beverages could reduce the bitter flavours associated with the functional ingredient, according to new research.
Encapsulating propolis - the waxy resin collected by honeybees – may allow its application to foods to be extended, allowing formulators to benefit from the health and food preservation properties of the ingredient, suggests a new study.
To BPA or not to BPA? While the European Food Safety Authority (EFSA) backed the continued use of bisphenol A last week, the real question is whether the verdict was a full-blown reprieve for the controversial chemical or merely a stay of execution.
Food allergies are under-recognised risk factors for asthma, suggests a new study from the US that also found greater allergy incidence in children, men and black people than other sectors of the population.
A new EU project called Afresh is kicking off to develop a new research agenda around healthy nutrition and physical activity, based on new concepts developed by the food and sports sectors.
The addition of newly developed starches could help the functional and textural properties of surimi seafood products, according to new research published in the Journal of Food Quality.
Baked goods and food manufacturers should focus on boosting the nutritional content of gluten-free products as well as enhancing texture and taste at the formulation stage, argues a leading nutritionist.
Mothers who consume a diet high in trans-fats may be doubling the risk that their infants will have high levels of body fat, according to new research.
Consumption of prebiotic fibre early in life could offer some protection from obesity later in life, if they results of a rat study hold true for humans.
A lack of plausible scientific evidence means that no general conclusions can currently be drawn on the safety of food and packaging derived from nanomaterials, said Hong Kong’s Centre for Food Safety (CFS).
Most people with a lactose intolerance can cope with up to 12g in a single sitting and more if spread throughout the day, but the huge variation between individuals means it is not possible to give a firm level that applies to all.
Danish consumers may be more willing to pay more for minced pork products with a reduced risk of salmonella contamination – but they prefer it if measures are taken on the farm rather than after slaughter.
The addition of adjunct bacteria cultures is a “promising strategy” in the production of new artisan cheeses with more diverse flavours, say researchers.
Positive emotional responses to unfamiliar flavours can be conditioned, a new study suggests – but once flavours become familiar emotional associations cannot easily be erased.
As the need for scientific support for potential health claims for healthy foods increases, India is leveraging its pharmaceutical expertise to take a bite of the functional foods pie.
Prune puree can replace as much as 30 per cent of the fat by weight in chocolate cupcakes, and could be used to reduce saturated fat levels in baked goods, according to an upcoming presentation by US researchers.
There’s something incongruous about the hi-tech modern food industry sniffing around the Palaeolithic era for the next big consumer trend. But hold the side order of cynicism. There might just be some logic to good old-fashioned instinctive eating.
There is no indication that eating meat and milk from cloned animals holds any greater food safety risk than consumption of non-cloned food, the European Food Safety Authority (EFSA) has said.
Leading food firms have teamed up with multi-disciplinary researchers in the UK on a range of new projects designed to uncover links between diet and health.
Consumers who are generally concerned about chemicals in their lives are more likely to seek out natural foods, indicates a new study from Switzerland – but if they have no grasp of dose levels they may be overestimate the potential risks posed by synthetic...
The University of Reading in the UK has been awarded a grant of almost £300,000 to research ways of reducing the saturated fat content of milk without increasing trans fat production.
A breakthrough in cocoa genetics by a collaboration involving Mars, USDA and IBM will accelerate research into the production of trees that can better resist drought, disease and pests, and has met with an enthusiastic welcome from leading cocoa scientists...
A side portion of jazz with your lasagne? Food manufacturers often make ‘serving suggestions’ on product packaging or wine pairing ideas, but in the future they may suggest what music to listen to while you eat too, new research suggests.
Consumers eating low carbohydrate diets based on meat are at much greater risk of all-cause mortality than those on diets based on fruit and vegetables, according to a new study.
New guidelines will ensure that UK dairy processing companies benefit from a common approach to calculating carbon footprints across the whole supply chain.
A hike in demand for lactose free products prompted leading industrial chocolate supplier Barry Callebaut to reformulate a 100 per cent dairy free alternative to milk chocolate.
Cross-linking milk proteins could reduce their digestibility, leading to increased satiety, and reduced allergic reactions, according to new research from Finland.
