Eating processed meat like bacon and sausages could significantly increase risk of heart disease and diabetes, while unprocessed red meat may not be as harmful as once thought, according to a new Harvard study.
The call for better biomarkers to substantiate health claims is a bold and timely move, but we need to move away from trying to judge foods as pharmaceuticals.
Restraining from eating high calorie foods can influence the positive associations in consumers’ minds, according to two Dutch studies that could help inform measures and more research on healthier eating.
Frying potato rings rather than straight strips produces fries with less oil, lower levels of acrylamide, less salt, and better taste, says a new study from the US.
The science to support measures to manage and prevent food allergies is insufficient to support guidelines, and more needs to be done to understand the issues, says a new anaylsis.
Salt-free soy sauce may be attained by fermenting soybeans with Aspergillus oryzae, and the resulting product may even be able to reduce blood pressure, says a new Japanese study.
The salt and sugar content of foods may be reduced by using air bubbles as an “inert filler” in liquid products, according to new research from Unilever R&D Vlaardingen.
Ensuring consumers reap the benefits from the beneficial compounds in cocoa may mean formulating products with more sugar, suggests a new study from Kraft.
Consumption of sucralose and sucralose-sweetened products does not affect gut hormones linked to hunger, or detrimentally affect blood sugar levels, says a new study from Australia.
A new study on children’s willingness to eat fruit indicates that they are prepared to eat twice as much when it is visually appearing, findings that could help inform food producers’ strategies as well as parents’.
The next generation of gluten-free products may be achieved with sourdough technology and better processing of oats, according to the EU’s HealthGrain project.
The growing population, people eating more, and climate change mean that innovation is being driven by the need to do more with less, according to Mike O’Riordan, European technical director at National Starch.
Innovative ingredients and solutions are emerging to help formulators add flavours, colours and healthy ingredients and keep up with consumer demands for innovative beverages.
Treating frankfurter sausages with scallop-shell powder (SSP) significantly reduces the growth of Listeria monocytogenes (LM) and E.coli 0157:H7, and boosts product shelf life, according to a new study.
The European Snacks Association (ESA) is playing up a commitment to help curb obesity in Europe with the announcement that it has joined an EU initiative designed to restrict advertising to children.
A combination of pea protein and pectin may provide enhanced emulsifiers for a range of food products, with potential to increase shelf-life, says new research from France.
Formulating cookies with erythritol may allow for partial replacement of sugar without the consumer tasting a difference, says new research from Taiwan.
Increasing intakes of sugars from processed and prepared foods may detrimentally affect levels of HDL ‘good’ cholesterol, says a new study from the US.
New guidance promising to alleviate the nightmares caused by inconsistent results from allergen testing kits has been published by an industry taskforce.
The anti-microbial and antioxidant activity of compounds derived from onions may slow spoilage of foods by inhibiting the growth of bacteria, says a new study from Spain.
Interesterified trans free bakery shortenings (IETFS) can be used effectively to replace hydrogenated shortening (HS) and still give better spread ratio, lesser hardness and higher sensory acceptability for baked products such as biscuits, claims new...
Soluble fibres may replace gelatine, at least partially, in confectionery products, tapping into consumer demands for gelatine-free products, according to Singapore-based scientists.
Consuming a gluten-free or a casein-free diet may not offer any benefits for people suffering from autism or its related disorders, says a new review of the science to date.
A combination of buckwheat and rice flour may produce gluten-free breads acceptable to consumers without the need for hydrocolloids, says new research from Eastern Europe.
A new cocoa buying station in Vietnam will support an ongoing programme of cocoa farming expertise transfer and shows the high expectations Cargill has for cocoa development in the country, said the industry chocolate supplier.
Food gums like gellan gum and pectin may hold the key to success in the growing market for whey-based beverages, as manufacturers look to offer dairy beverages at competitive prices.
The properties of a new soybean bred by CSIRO scientists from an old Japanese bean is being put to use in Japanese foods, as its proteins show excellent gelling properties.
The common food gum CMC may mask the bitter taste of polyphenols and allow the formulation of foods for delivering the antioxidant compounds, suggests new research.
Gum acacia modified with n-octenyl succinic anhydride (OSA) is safe for use as an emulsifier in flavourings and in foods, finds the European Food Safety Authority (EFSA) following a risk assessment request from the European Commission.
Mixing seeds of the vinal plant with corn flour may produce gluten-free formulations with enhanced protein and antioxidant levels, says a new study from Argentina.
A team of national experts drawn from EU member states has concluded that there is no new evidence on aspartame that would require EFSA to reassess its opinion that the sweetener is safe, although additional studies could add to knowledge of the sweetener...
Food and beverage companies should aim to address all their reformulation issues at the same time as replacing Southampton colours, say Campden BRI experts, as subsequent changes to the matrix can affect the stability of natural hues.
A Danish study has found a link between high consumption of cola drinks and reduced semen quality but the research suggests caffeine may not be to blame.
Science is fundamental to the food industry, from supporting claims in the health and wellness sphere to tasting panels to evaluate a new product, but scientists can never forget the ethical implications of their experiments.
Over eating may be driven by a same neurobiological mechanism in the brain as drug addition, says a new study from the US that adds clout to the theory ‘food addiction’.
Prebiotic fibres may beneficially modify bacterial populations in our guts and aid weight management, with “promising effects also shown in humans”, says a new review of the science.
Replacing modified starch with hydrocolloids like xanthan gum can enhance the textural and stability of white sauces used in ready meals, says a new study from Belgium.
Increased intakes of trans fats may increase a woman’s risk of endometriosis by almost 50 per cent, but omega-3s may slash the risk, says a new study from the US.
A new study by an obesity expert and a religious studies professor has found evidence that meal sizes have increased by almost 70 per cent in the last 1000 years – by analysing paintings of the Last Supper.
Reducing intakes of saturated fats in the diet, and consuming polyunsaturated fats in their place, may reduce the risk of coronary heart disease by 19 per cent, says a new Harvard study.
New research into the causes of stomach problems sometimes experienced by coffee drinkers has uncovered an ingredient that could pave the way for gentler brews.
