Taking whey proteins down to the nano-scale may boost their stability to heat as well as help produce clear whey beverages, suggest new developments from the University of Tennessee.
Desensitising those with peanut allergies is still not a viable treatment – although it could be in the future, according to a new paper published in the Journal of Allergy and Clinical Immunology.
Modified starch from beans may improve the quality of fresh gluten-free bread, suggests new European research that promises improvements for products known for their crumbly texture.
Our understanding of the stability of emulsions may leap forward as UK scientists report the use of an atomic technique to probe the interactions of pectin.
A complex of protein fractions and enzymes that augments the effect of the gluten contained in wheat can upgrade low protein flour for use in bread and rolls, claims its developer, Mühlenchemie.
Here’s a radical thought for the marketers - the benefits of antioxidants may not be related to antioxidant activity. Last week’s NutraIngredients Antioxidants Conference suggested some tough choices are ahead.
Barbecues may see a healthier sausage this summer as Spanish scientists show that pork fat may be replaced by emulsified olive oil without changing the taste of the hot dog.
Magnolia bark extract could be used in chewing gum and mint confectionery and is unlikely to pose any risk to consumers at the use level specified by the manufacturer, according to the draft opinion of the UK Advisory Committee on Novel Foods and Processes...
The milk protein content of soft cheese may be reduced using sesame proteins, and tap into local tastes in China's booming dairy segment, suggests a new study from China and the US.
French scientists continue to expand the potential of carrageenan films to encapsulate and control the release of flavors, with new data showing superiority over established options.
Scientists at Harvard University have applied magnetic levitation, which is best known for enabling high-speed trains to float above tracks, to the task of measuring fat content in food.
A combination of pectin and fibrils of ovalbumin may offer interesting and innovative encapsulation materials for formulators as protection for sensitive ingredients like flavours, says a new study.
The 2010 congress dedicated to emulsions and all their industrial uses – in food and agriculture, personal care, and construction – will take place in Lyon, France, from 12 to 14 October.
Substituting wheat flour for resistant starch may be an easy way for formulators to boost the health profile of a product without affecting taste or acceptance, says a new study from Spain.
Healthy hydrogenated trans-free and short chained fatty acid-free solid alternatives to cocoa butter for chocolate production can be produced from sunflower oils enriched in stearic and oleic acids by means of a solvent fractionation method, claims a...
Both xanthan and xanthan–guar gum blend incorporated into rice cake production can help manufacturers overcome some of the structural challenges involved in gluten free bakery, claims a new study.
An extract from apples rich in polyphenols may reduce or prevent an allergic response to food allergens, suggest findings from a mouse study by Nestlé scientists.
In the latest part of our focus on clean labels and natural ingredients, FoodNavigator look at some of the scientific developments that have caught our eye in the growing area of clean label products.
New flake ingredients, based on an ancient variety of barley, can extend the shelf life of multi-grain breads, rolls and bagels by a least 20 per cent, claims Kampffemeyer Food Innovation.
Hot spices like chilli peppers, horseradish, ginger, mustard and wasabi were not found to have any satiety benefits when consumed in amounts consistent with a western diet, according to a new study.
The food industry must move from the back foot to the front in order to pre-empt future potential scandals and maintain consumer confidence in food, says the IFST’s new chief executive.
The European Food Safety Authority (EFSA) is appealing for new data on the health and welfare of cloned farm animals as the debate on their regulatory status continues.
A new white wheat concentrate brings brings taste and colour benefits, claims its producer, Limagrain Céréales Ingrédients (LCI), part of Groupe Limagrain, the EU’s largest seed breeder.
Netherlands-based biotechnology company Isobionics has developed a fermentation process for the commercial production of its aroma substance, Valencene Pure.
Effective communication with consumers about salt consumption to encourage healthy eating and sustainable production lie at the heart of the European Salt Producer’s Association’s (ESA) wish list for the next five years.
The UK-based global supplier of poultry, red meat and food ingredients, Rectory Foods has launched a new range of premium frozen and dehydrated garlic together with what it describes as an “innovative,” sterilised pouch pack garlic product.
Malted rice could offer formulators a new weapon in their gluten-free arsenal after tests showed the potential to product the ingredient at the pilot scale, Italian researchers report.
New research does not contradict or change the conclusions drawn in the European Food Safety Authority’s opinion on ochratoxin A (OTA) in foods such as cocoa products and liquorice, claims the Parma-based agency.
Scientists at Dutch food research organisation NIZO are teaming up with the University of Cambridge as they embark on the first leg of an EU project exploring overeating.
Consumption of calcium from non-dairy sources could increase the risk of developing prostate cancer, according to the results of a study conducted among Chinese men.
Pectin extracted from kiwifruit may boost the levels of beneficial bacteria in the gut and may also be used to microencapsulate probiotics for the health and wellness segment, suggests new research.
Consuming glutamate or the flavour enhancer MSG from food does not produce headaches, finds a new review that supports the safety and tolerability of an ingredient increasing in use.
The risk assessment framework for nanotechnology in Europe – like so much else connected to the technology – appears to be in its infancy but developing at a rapid pace.
The volume and texture of rice bread may be enhanced by simply adding glutathione, a protein and safe food additive, and offer better gluten-free products to a growing market, says new research.
The benefits for nano-packaging, showing how it can overcome current food and drink industry challenges in terms of shelf life, distribution or sustainability, need to become more apparent in order to ensure widespread commercial implementation, says...
Beverages formulated with stevia are preferred by consumers over similar products sweetened with sugar or other common high intensity sweeteners, says new research from Croatia.
Are organic foods healthier? The sad truth is that nearly 100,000 studies later, we just don't know. Meanwhile, this lack of certainty presents major business opportunities for the organic food industry.
Processed foods will play an important role in helping consumers meet new recommendations for essential fatty acids without increasing energy intake, says Unilever Nutrition VP.
Adding the hydrocolloid HPMC to a batter can reduce the uptake of oil during frying and enhance the ‘crunch’ on eating the crispy crust, says new data from Europe.
It does not matter what form fat is consumed in – saturated, mono- or poly-unsaturated – they all perform poorly when it comes to producing a feeling of fullness, says a new study.
Uneven distribution of sugar in a food may allow formulators to reduce the sugar content of foods without detrimentally affecting the sweetness of the finished product, Dutch researchers report.
The cost of producing a renewable nano-based “super material” for the food packaging and processing sectors has been slashed thanks to the development of breakthrough technology, said research company Innventia.
A European Food Safety Authority (EFSA) survey of acrylamide in food products indicates that voluntary efforts to reduce levels of the carcinogen are working but only in a limited number of food groups.
Increased yields of UK wheat varieties through the use of plant growth promoting root bacteria could render chemical fertilizers obsolete, if the preliminary results of a four-year, international study are substantiated.
