Pathogenic bacteria like Listeria may use ingredients in food like amino acids to protect themselves in the harsh acidic environment of the stomach, thereby boosting the prospect of food poisoning, new research has revealed.
Italian researchers have optimised the extraction of the mushroom flavour compound 1-octen-3-ol from a flower, highlighting the potential of a natural alternative.
Maltitol is better tolerated then previous reported, and could be used as a sugar replacer in a wide range of food products - according to new research.
Extracts from the Chinese flower Sophora japonica L may provide a natural, antioxidant-rich yellow pigment for the use in foods, according to new research.
Amaranth-based gluten-free products may be edging towards wider acceptance after German scientists provided key information on preparing amaranth-based sourdoughs.
Scientists in Ireland have identified ‘novel and competitive’ starter cultures for gluten-free sourdoughs, a result that may enable the industrial scale production of the cereal products.
The use of surfactants in food could be causing quicker break down of protein-coated lipids, according to a new study with potential to aid future food design.
Headlines continue to raise concerns over the health effects of excessive meat consumption, a situation that is boosting consumer interest in meat substitutes. But what does the science say about meat and health?
Formulating soft drinks with food gums like pectin and propylene glycol alginate may protect enamel from the detrimental effects of citric acid, suggests a new study from Germany.
Do you want a statin with that cheeseburger and milkshake? Touting pharmaceuticals as the neutralisers of fast food is not the answer to unhealthy diets and even the suggestion sends out the wrong message.
Very low intakes of saturated fats may be just as bad for you as very high intakes, and could lead to an increased risk of death from stroke - according to new Japanese research.
China is to monitor the nutritional status of its population, with the Ministry of Health focussing on nutritional deficiencies and excesses, according to the People's Daily Online.
A new study has suggested that a cross-linked a pectin coat could improve the stability of natural oil bodies, making their potential for industrial use more viable.
Consumers could be more accepting of genetically modified foods if they deliver some personal benefit, a new study on attitudes to hypoallergenic apples suggests.
A new fat replacer derived from kiwifruit can remove up to 90 per cent of fats in pastry and its active vitamin C and E and dietary fibre components add functionality, claims its New Zealand based developer.
A new website, www.nanolyse.eu, will be launched later this month to showcase the work of the EU’s NanoLyse project dedicated to developing validated methods and reference materials for the analysis of engineered nano-particles (ENP) in food and beverages.
Cartoon role models and direct experience of fruit and vegetables in a classroom setting may markedly improve consumption levels amongst children, according to a Thai study.
Replacing some of the original fat in muffins with soluble cocoa fibre could help manufacturers boost the health profile of their products, says a new Spanish study.
A new study suggests that a deficiency in alpha-linolenic acid (omega-3) coupled with a chronic excess of linoleic acid (omega-6) could lead to ‘inherited obesity’.
Collagen fibre could prove a useful emulsifier in acidic food formulations, reports a new study which suggests it could be a natural alternative to synthetic emulsifiers.
Researchers from Yale have reported that rats bred to be obesity-vulnerable had sluggish neuron activity indicating satiety, a finding which, if it holds for humans, could explain why some people put on weight and find it hard to lose.
A study linking consumption of artificially sweetened beverages to an increased risk of preterm births has been dismissed by the sweetener industry as ‘misleading’ and ‘not plausible scientifically’.
Sensitive ingredients like flavours and antioxidants may be nano-encapsulated in specially spun fibres, offering formulators a fresh approach to adding value to products, suggests new research.
A new study from Australia has suggested that ADHD in adolescents could be linked to Western diets, which tend to be high in total fat, saturated fat, refined sugar and sodium.
A project funded by the EU has resulted in an emerging spirulina industry in Chad, boosting production of the nutrient-rich algae to a commercial scale across the country.
Diets that include too little polyunsaturated fat in early childhood could lead to increased appetite for sodium later in life, suggests a new rat study published in the journal Appetite.
A study on fruit flies has indicated that genetic interaction with diet has a greater impact on body weight than diet alone, which the researchers say can help explain different reactions to similar diets.
People do not compensate with extra calories after consuming foods and drinks sweetened with zero-calorie sweeteners, suggests a new study published in the journal Appetite.
UK and Irish confectionery manufacturers can have shelf stand out appeal with a gold pigment, based on silicate combined with titanium dioxide, claims ingredients supplier Azelis/S. Black, which is now distributing the Merck developed colour in those...
Research from scientists based at the Nestlé research centre in the UK and the University of Nottingham shows that mixing ethylcellulose with lecithin is an alternative to high concentrations of lecithin to enhance the flow of reduced fat chocolate.
European snack producers are set to move towards a single portion size of 30 g for snacks such as crisps and pretzels in all 27 EU member states to ensure dietary recommendations on calorie intake is met, claims the European Snack Association.
New Zealand's Plant and Food Research is discussing its new strategy with IFT attendees, where it is seeking interest in cultivars it has developed that will not be used as fresh fruits but which could yield interesting new healthy ingredients.
Steam jet-cooked buckwheat flour can be used to partially replace shortening in baked goods including cakes, with no detrimental impact on texture or volume, claims new research from Korean and US researchers.
Consumer groups in France have slammed a 2009 charter signed by the food industry and designed to promote healthy food and fight child obesity as a ‘triple failure’.
Dutch scientists have developed a new methodology to mimic the actions of the tongue, which could enhance the formulation of low-fat versions with the texture of their high-fat originals.
Manipulating our preconceptions on how filling we think food will be before we eat it may offer an interesting avenue in weight control, indicate new findings from the UK.
